Habanero chile peppers and other easily accessible spices and ingredients are used to make this spicily flavorful Jamaican jerk sauce. Combined with chicken.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 24 |
| Yield: | 24 muffins |
Ingredients
- 6 very ripe bananas, mashed
- ½ cup brown sugar
- ¼ cup honey
- ¼ cup spiced rum
- ¼ cup cognac
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 ½ cups white sugar
- ⅔ cup brown sugar
- 2 eggs, lightly beaten
- 10 tablespoons unsalted butter, melted
- 3 tablespoons butter
- 1 cup brown sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease two twelve-cup muffin tins.
- In a mixing bowl, mix bananas, 1/2 cup brown sugar, honey, rum, and cognac with an electric mixer until smooth.
- In a large bowl, whisk together 3 cups flour, baking 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.
- 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.
- Bake muffins in preheated oven for 20 minutes, or until done.
Nutrition Facts
| Calories | 296 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 213 mg |
| Sugars | 38 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
This quickly became my family’s favourite recipe. The muffins are moist & delicious. The topping is to die for.
These are the best banana muffins I’ve ever had! After reading all the reviews, I decided to cut back on the sugar… for instance instead of packing the brown sugar into the measuring, I just loosely spooned it in, and not all the way to the top. Used about 3/4 of the honey, same with the white sugar. Also, replaced the cognac with brandy, and instead of cinnamon, I added about 1/4 cup of finely chopped and toasted walnuts.
Love these. I just don’t make them often enough
Have been told multiple times that these are the absolute best muffins ever. The first time I made them, the recipe seemed a bit complicated but it is sooooo worth it!
OMG! These are so yummy and everyone I make them for LOVES them!!
Very yummy! I added chocolate chips.
These were a hit from the first time I made them. Hanging on to this recipe! I did sub (any) brandy for the cognac since that’s what I had.
The taste of these were AMAZING!!! The best banana bread/muffin/cake I have ever made. I didn’t have any spiced rum, so I used whiskey and added 1 tsp. vanilla and 1/2 tsp. nutmeg. A lot of other reviewers questioned the amount of sugar and I didn’t realize until I was putting it together just how much is in the recipe (1.5 cups white, 2+ cups brown). I am wondering if anyone else’s muffins ended up kind of like brown sugar/caramel lava cakes? And I don’t know if I over mixed the batter or something, but I had enough for 24 muffins and a small 6″x6″ cake.
Most who have reviewed this has stated these muffins are really sweet and they are right. I believe I will also cut down on the sugar a little bit next time. I didn’t have the cognac, but the taste of the spiced rum on its own was good. They did have a little bit more of a spongy cake like texture, but still good.
LOVE these muffins! They are sweet but I didn’t find them too sweet at all. I’m also lazy and just sprinkled cropped almonds on top instead of the suggested topping so that may have reduced the over all sweetness. I get requests for them all the time!
OMG!!! What a great muffin. or cupcake. Whatever is was it was amazing. I have done it twice, first time I didn’t have any cognac so I used all spiced rum and the 2nd time I found my cognac and did the recipe as stated. I had some cinnamon sugar to use up so I sprinkled the tops with some of that. After they were cooled I made a butter-cream cheese icing with a couple of tbsp of icing sugar and a tsp of lemon juice. A quick swirl of icing made these fabulous! This is my new go to recipe to use up those bananas.
These muffins were ridiculously sweet. I even left off the streusel topping and it was still too sweet. But the banana rum flavor was delicious. I would make these again but I need to play with the amount of sugar. These would be great with some walnuts.
I also cut the sugars about in half.. I used brandy and malibu rum as the alcohol ingredients, and subbed some yogurt for the butter because i was nearly out of butter, and to make them a little healthier. YUM YUM! I made mine as mini muffins:) I am not even a banana bread lover, but these smelled amazing as they bake, the rum, banana and coconut essence in the malibu rum made them smell deliciously tropical!
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.
Absolutely delicious! These were a big hit with everyone! I upped the 1/3c. brown sugar to 2/3c. Also used 1/4c. brown and 1/4c. white instead of the 1/2c. brown sugar.
awesome, well worth the work, will do it again.
Great flavor, but tooth-achingly sweet even after cutting back the sugars a bit. Bananas are one of the most sugary fruits, not to mention the rum’s sweetness. What I used this time: 1/2 brown, 1/4 honey, 1/2 white, 1/2 brown. What I’ll use next time: 1/2 brown, 1/4 honey, 1/4 white, 1/4 brown.
This a great recipe, I normally tweak it as follows, when making 24 servings.. add 2 cups of soaked raisins or blueberries add 2 cups chopped nuts take 1/2 cup of alcohol and fill with prunes and soak (from the recipe part of recipe), blend in food processor replace all sugar with 3/4 of splenda brown
My fiance and I made these muffins over the weekend and they turned out absolutely perfect! We literally couldn’t stop eating them. I walked some to my neighbors next door when they were still warm out of the oven and they said they were so good, they wanted the recipe. Even a few days later, they are still as fresh as the day we made them. I highly recommend this!!
Yummy! They are lighter than banana bread, and the liquor gives them a different taste. From now on my ripe bananas will have to be split between Janet’s Rich Banana Bread and this recipe. Just delish!
These are awesome!! Everyone loved them! They were very moist!! Loved the crumb topping. Thanks for sharing! We’ll be making these again!