Barth Bakery
Jul 18, 20182 min
Updated: Mar 31, 2022
These soft, moist, bakery-style muffins are full of banana flavor with a hint of the popular Northern Indian spice blend, garam masala. These muffins are easy to make and are great for breakfast with a cup of coffee or tea.
Makes 6 jumbo muffins
2 large (or 3 medium) ripe bananas, mashed
2 large eggs
¼ cup canola or vegetable oil
1 tsp pure vanilla extract
¼ cup honey
1 cup whole milk
¾ cup light brown sugar
2 ¼ cups all-purpose flour
1 ½ tsp garam masala
2 tsp baking powder
½ tsp baking soda
½ tsp salt
⅓ cup walnuts, chopped
⅓ cup light brown sugar
½ cup all-purpose flour
½ tsp garam masala
¼ cup unsalted butter, cold and cubed
Preheat oven to 350°F. Line a jumbo muffin pan with paper liners.
Stir together the mashed bananas, eggs, oil, vanilla, honey, and milk in a large bowl until combined. Add in the brown sugar and whisk to combine.
In a separate bowl, whisk together the flour, garam masala, baking powder, baking soda, and salt.
Add the flour mixture to the wet ingredients and whisk to combine ensuring there are no lumps in the batter.
Pour the batter into the prepared muffin pan.
Combine the walnuts, sugar, flour, and garam masala in a small bowl. Cut in the butter until the mixture resembles coarse crumbs.
Top each muffin with the crumb mixture.
Bake muffins for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Cool for 5 minutes in the pan, and then remove to a wire rack to cool completely.