Rich Banana Muffins

    50 minutes

    Now this is a banana muffin for the real fan! Rum and cognac transforms a banana muffin into a richer, sweeter, more scrumptious morsel of heaven.

    55 people made this

    Serves: 24 

    • 6 very ripe bananas, mashed
    • 1/2 cup (90g) brown sugar
    • 1/4 cup (65ml) honey
    • 1/4 cup (65ml) spiced rum
    • 1/4 cup (65ml) cognac
    • 3 cups (375g) plain flour
    • 1 teaspoon bicarb soda
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 1 1/2 cups (330g) white sugar
    • 2/3 cup (125g) brown sugar
    • 2 eggs, lightly beaten
    • 10 tablespoons unsalted butter, melted
    • 3 tablespoons butter
    • 1 cup (90g) brown sugar
    • 3 tablespoons plain flour
    • 2 teaspoons ground cinnamon

    Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Preheat the oven to 190 degrees C. Grease two twelve-cup muffin tins.
    2. In a mixing bowl mix bananas, 1/2 cup brown sugar, honey, rum and cognac with an electric mixer until smooth.
    3. In a large bowl whisk together 3 cups flour, bicarb soda, baking powder and salt. In another bowl, cream white sugar, 2/3 cup brown sugar, eggs and melted butter. Pour banana mixture and creamed egg mixture into the flour and stir until just combined. Spoon mixture into muffin tins, filling cups 3/4 full.
    4. In a small bowl mix together 1 cup brown sugar, 3 tablespoons flour and cinnamon. Cut in 3 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over batter in muffin tins.
    5. Bake muffins in preheated oven for 20 minutes, or until done.

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    Reviews in English (40)


    Incredible! I made this in a bundt cake pan, spraying the pan with nonstick/flour spray, sprinkling chopped nuts into the bottom before putting in part of the batter... then using the "streusel" portion of the recipe (omitting the butter) mixed with 1-2 Tbsp. cocoa powder as 2 separate "layers" between the batter (pour in some batter, sprinkle streusel, more batter, more streusel, and top with the last of the batter. I baked it at 350-degrees for an hour, with no other adjustments for high altitude (we're at 7220-ft). When it's cut, the streusel inside made it look like it was a lot more work than it really was. This really beats banana bread for using up some very ripe bananas!  -  30 Nov 2005  (Review from Allrecipes USA and Canada)


    I have to say, these really are one of the prettiest muffins I've ever made. I followed the recipe as close as I could having cut it in half. I did add 1/2 c. chopped roasted walnuts, 1/4 tsp. nutmeg and I skipped the topping and just sprinkled the tops with cinnamon/sugar. I think these are a little too sweet but the flavor is the best I've had in a banana muffin. This was right on with cooking time and amount of muffins made. I think this recipe would be perfect with the sugar cut in half and my small adjustments. NOTE: This muffin recipe didn't overflow in my muffin tins like I've had happen with other recipes. I filled each muffin tin with an overflowing 1/4 c. of batter. EDITED: I have made this muffin recipe three times since first reviewing it. It has become our favorite banana muffin to date. I did cut back the white sugar to just under 1/4 c. and added one more banana, chopped TO HALF A RECIPE'S WORTH. The toasted walnuts I added really make this stellar.  -  10 Nov 2009  (Review from Allrecipes USA and Canada)


    These are cupcakes, not muffins, and they are fabulous. I reduced the white sugar, and made my own spiced rum by mixing Mount Gay rum with a little vanilla and allspice. The next time I make these--and there will definitely be a next time--I will cut the cinnamon in the streusel topping in half. Serve these as a dessert or with afternoon tea, not breakfast!  -  10 Sep 2005  (Review from Allrecipes USA and Canada)