How to make
For the butter crumbs, rub the cold butter with the flour until it forms crumbs. Mix with cinnamon powder and sugar and refrigerate.
Prepare the muffin mix by mashing the banana with the yogurt and lemon juice. You can replace the banana with pumpkin puree, finely grated carrots or persimmon puree, for example.
Beat the egg with the sugar and banana puree + milk. Add the very soft butter and beat again until smooth.
Pour the sifted flour with the salt, soda and baking powder. Stir with a spatula or wooden spoon until completely mixed and absorbed.
Because of the butter, the mixture seems a little thicker, but still, if it seems too thick, add another spoonful of yogurt and beat very briefly.
Divide the batter into muffin tins covered with paper capsules (12 cups). Sprinkle generously with the butter crumbs and put in the oven, preheated to 360°F (180°C).
Bake for 15-18 minutes or until golden brown.
Fluffy, delicious and aromatic muffins with an amazing crunchy finish of butter crumbs.
Enjoy!
