Banana Coconut Crunch Muffins
  • 1/2 cup butter, (1 stick) room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 tablespoons buttermilk
  • 2 large bananas, mashed
  • 1 1/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • Topping:
  • 3/4 cup brown sugar, packed
  • 3/4 cup coconut, shredded
  • 1/4 cup pecans, chopped (optional)
  • 4 tablespoons butter, room temperature
  • 1 tablespoon cream
  1. Preheat oven to 350°. Line 16 muffin cups with paper liner (or grease and flour 16 muffin cups.) In a small bowl, sift or stir together the flour, baking soda, baking powder and cinnamon. Set aside. In a large mixing bowl, cream the butter for one minute. Add sugar and mix for 30 seconds.
  2. Beat in the egg, vanilla, buttermilk and bananas. Mix until combined. Add the flour mixture to the banana mixture. Mix until combined, making sure to scrape down sides of bowl. Spoon the batter into 16 muffin cups. Bake for 16 to 18 minutes, until muffins are golden brown and a toothpick comes out
  3. clean when inserted in the middle of a muffin.
  4. While muffins are baking, prepare topping. In medium bowl, mix the brown sugar, coconut, pecans, butter and cream together. I mix the ingredients with my hands to make sure that the topping is an even consistency. A mixer works just as well. Remove muffins from oven when done. Keep oven on, and spread topping over hot muffins. Place muffins back in the oven for 3 minutes (to cook topping).
  5. Remove muffins, and with the back of spoon, spread the topping to edges (if topping is not already at edges). Let cool 30 minutes, giving the icing a chance to harden.