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Brown Sugar Banana-Clementine Muffins
5 from 12 votes

Brown Sugar Banana-Clementine Muffins

Brown Sugar Banana-Clementine Muffins feature moist, flavorful muffins studded with diced bananas and clementine zest. A golden crumb topping made from brown and granulated sugar, walnuts, and warm spices adds a crunchy contrast. The batter blends brown sugar, oil, buttermilk, and vanilla for tender texture and subtle sweetness. A confectioners’ sugar glaze with clementine juice finishes the muffins with a bright, sweet note.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 18
Course: Dessert, Baked Goods
Cuisine: International

Ingredients

For the topping:
  • ⅓ cup brown sugar
  • ⅓ cup granulated sugar
  • 1 cup all-purpose flour
  • ½ cup walnuts chopped
  • 1 teaspoon cinnamon
  • ½ teaspoon cloves
  • ¼ teaspoon salt if using unsalted butter
  • 5 tablespoons butter melted
For the muffin batter:
  • 2 ¾ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons clementine zest
  • ½ cup canola oil or other mild flavored oil
  • 1 ⅓ cups brown sugar packed
  • 1 large egg
  • 1 cup buttermilk
  • 2 teaspoon vanilla extract
  • 1 large banana not overly ripe, diced into ¼ inch pieces
For the glaze:
  • 1 ¼ cup confectioners' sugar
  • 3 tablespoons clementine juice

Instructions

    Cup of Yum
  1. Preheat oven to 400˚F. Line 18 standard size muffin cups with paper liners or spray with non-stick cooking spray. Set aside.
  2. For the crumb topping, combine sugars, flour, walnuts, spices and salt in a medium size bowl. Stir well to combine then slowly drizzle in butter while stirring with a fork. Keep stirring after all butter is added till mixture gets crumbly and all dry ingredients are incorporated.
  3. For the muffins, combine flour, baking powder, baking soda, salt and clementine zest in a medium size bowl. Stir and set aside.
  4. Combine oil, brown sugar and egg in another medium size bowl. Stir till combined then add buttermilk and vanilla and stir again.
  5. Make a well in the center of the dry ingredients. Pour buttermilk mixture into the well and stir just until there are no longer any traces of flour. Add the bananas and gently stir.
  6. Divide mixture between the 18 prepared muffin cups. Place a heaping tablespoon of the crumbs on top of each, dividing the crumbs equally and mounding them up slightly in the center.
  7. Place in oven and immediately reduce temperature to 350˚F. Bake for 18-22 minutes or until a tester inserted in the center comes out clean.
  8. Remove from oven and allow to cool in pan for 10 minutes then remove to a wire rack to finish cooling.
  9. To make the glaze, combine confectioners’ sugar and clementine juice. Whisk with a fork until smooth. If the glaze is too thin, add more confectioners’ sugar as needed. Drizzle muffins with the glaze while warm. Glaze will set within 15-20 minutes.