Banana Butter Cup Crunch Muffins
Ingredients
Scale
- 2 ripe bananas, mashed (about ¾ cup)
- ⅓ cup melted butter or neutral baking oil
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg, room temperature
- ½ cup sour cream or Greek yogurt
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1½ cups all-purpose flour
- 1 cup chopped Oreo Peanut Butter Cups, plus a little extra for topping
- 4 Oreo cookies, roughly chopped, plus extra crumbs for garnish
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
- Mash the bananas in a large bowl until mostly smooth.
- Whisk in the melted butter, both sugars, egg, sour cream, and vanilla until combined and creamy.
- Stir in the baking soda, salt, and flour just until the batter comes together — don’t overmix.
- Fold in the chopped peanut butter cups and Oreos.
- Scoop the batter evenly into muffin cups, filling each about ¾ full.
- Top with a few extra peanut butter cup pieces and crushed Oreo crumbs for texture and a bakery-style finish.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool slightly before serving.
Find it online: https://lifeandsprinkles.com/banana-butter-cup-crunch-muffins/