Monday, 21 November 2011

Banana Cornflake Crumble Breakfast Muffins FOODBUZZ #5

Our Crown muffin mould makes large American jumbo sized muffins. The silicone mould has a special rebated head so you can create those great big mushroom like tops that you find in all the well known cafes / coffee shops. It's almost impossible to recreate muffins like these at home without a special mould. If you've tried, you have no doubt experienced muffin mix overflowing the top of normal bakeware / moulds and a very messy end result.

The topping is optional. If used, the muffins are best eaten same day. They make large MAN FOOD sized muffins. Each is the same as two normal muffins (excluding topping) - so either hide in a corner whilst consuming or cut in half and share ! The picture in the foreground is one of these on a side plate. The 3 in the background are on a dinner plate (to give an idea of scale)

This recipe creates a lovely moist muffin. They seem to stay fresh in the fridge for a good 3 days (without topping). The cornflake crumble topping has a lovely crunchy texture.

300g plain (cake) flour
1.1/2tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
2 tsp cinnamon
100g of white chocolate chips (optional)
400g of mashed bananas
1 beaten egg
100ml milk
100ml vegetable oil

Prepare the crown muffin mould by greasing the inside of the rims at the top and dusting with flour. Tap out any excess. Don't bother this to the lower section of the mould unless you are not using paper liners.

The papers are designed only to stop where the rebated head starts.

Preheat oven to 180deg C fan / 200 deg C electric

Sift dry ingredients together. Add all wet ingredients and mix to combine. Do be careful not to overmix. Don't panic - it's going to be really lumpy, especially with the mashed banana. 

Spoon mix into the cells in your mould. It will overflow the paper cases and partially into the rebated head area.

For the topping

50g salted butter
60g plain flour
50g granulated sugar
25g cornflakes

Rub the butter with your fingers into the flour and sugar. Lightly crush the cornflakes in your hand and add to the mix. 

The mix should just hold together when clamped in your hand. If it is too crumbly, add a little more butter. You don't want a fine crumble. You want to clamp some in your hand and roughly crumble it in lumps over the muffin batter.

Bake for approx 25 mins until a cocktail stick comes out clean. The muffins should be well risen and golden.

My little cake tester approves ! This bit went missing whilst I was still taking the photos....

Sarah-Jane Nash, November 2011 - The joys of baking with Oliver !


  1. oooh, these sound amazing! I love banana muffins, and cornflakes sound like a wonderful crunchy twist!

  2. I love the flavor and texture combo that you made here. Cornflakes as a topping - who knew!

  3. Congratulations Sarah!!!! They do look sooo good. who wld not love cornflakes on top of muffins for breakfast. Fantastic idea :))

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