Description
Golden brown tops with a lovely crunch and soft fluffy center.
Ingredients
- 2 cups sifted all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 4 very ripe bananas, mashed, or more to taste
- ⅓ cup sour cream
- 1 cup white sugar
- ½ cup canola oil
- 2 large eggs
- 1 teaspoon amaretto liqueur
- 1 teaspoon instant coffee
- 1 teaspoon hot water
- ⅓ cup confectioners’ sugar
- 1 ½ teaspoons oil
- ½ teaspoon amaretto liqueur
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
- Whisk flour
- baking powder
- baking soda
- and salt together in a bowl. Mix mashed bananas and sour cream in a separate bowl.
- Beat sugar and oil in a large mixing bowl. Add eggs and mix until light and fluffy. Mix in liqueur
- then flour mixture. Add banana mixture and mix just until combined
- scraping sides of the bowl quickly; don’t overmix. Pour batter into the prepared muffin cups
- filling 3/4 full.
- Bake in the preheated oven until tops are golden brown and a toothpick inserted into the center comes out clean
- 25 to 30 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool
- about 20 minutes.
- Meanwhile
- dissolve instant coffee in hot water in a medium bowl. Stir in confectioners’ sugar
- oil
- and liqueur. Drizzle over cooled muffins.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 1 hr 10 mins
Servings: 24