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Banana Muffins With Rum Raisins

This recipe crafts moist and flavorful banana muffins elevated with rum-infused raisins and a delectable crispy crumb topping. Combining ripe bananas with warming spices and a rich streusel, these muffins offer a comforting and indulgent treat, perfect for breakfast or an afternoon snack. The optional extra banana deepens the fruit's presence.
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Course Breakfast
Cuisine british
Servings 6 people
Calories 4667.8 kcal

Equipment

  • 1 Muffin Tin Standard 12-cup
  • 3 Mixing Bowls Various sizes for dry, wet, and topping
  • 1 Whisk
  • 1 Rubber Spatula For folding batter
  • 1 Measuring Cups and Spoons

Ingredients
  

Main

  • 1/2 cup raisins
  • 1/2 cup dark rum
  • 5 ounces butter melted
  • 1/2 cup sugar
  • 2 large eggs
  • 2 large bananas
  • 1 tablespoon vanilla extract
  • 1 1/2 cups plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup walnuts chopped
  • Optional:
  • 1 large banana for extra flavour
  • Crispy crumb topping:
  • 2 ounces butter soft
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup brown sugar
  • 1/2 cup plain flour

Instructions
 

  • Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease thoroughly.
  • In a small bowl, soak raisins in dark rum for at least 15 minutes, or until plumped.
  • Prepare the crispy crumb topping: In a medium bowl, combine 2 ounces soft butter, 1/4 teaspoon ground cinnamon, 1/4 cup brown sugar, and 1/2 cup plain flour. Mix with your fingertips until crumbly and set aside.
  • In a large bowl, whisk together the plain flour, baking powder, baking soda, and salt.
  • In another large bowl, whisk together the melted 5 ounces butter, 1/2 cup sugar, 2 large eggs, 2 large mashed bananas (plus optional extra banana if using), and 1 tablespoon vanilla extract.
  • Add the wet ingredients to the dry ingredients. Mix with a rubber spatula just until barely combined; do not overmix. Fold in the chopped walnuts and the rum-soaked raisins (draining any excess rum).
  • Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  • Generously sprinkle the reserved crispy crumb topping over the batter in each muffin cup.
  • Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  • Remove from oven and let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.

Notes

For optimal flavor and moisture, use very ripe bananas (skins mottled with brown spots). Mash them thoroughly for a smooth batter. Ensure your raisins are fully plumped by soaking them in warm rum for at least 30 minutes, or even overnight. When combining wet and dry ingredients, mix just until combined to prevent tough muffins; a few lumps are fine. The crispy crumb topping adds a delightful texture contrast; ensure butter is soft for easy mixing. For an extra aromatic touch, toast the walnuts lightly before adding them.