Banana Nut Muffin Tops
Serves 2 | with Maple Espresso Glaze and Fresh Fruit Salad- Egg
- Wheat
- Milk
- Walnuts
- Sesame
- Crustaceans
- Milk
- Egg
- Sulphites
- Wheat
- Fish
- Mustard
- Soy
- May contain traces of allergens
Soft and tender, with a crunchy sugary top, these banana nut muffin tops are are melt-in-your-mouth good! We've added a hint of cinnamon and a side of fresh fruit.
Ingredients
125 mL
Banana Sauce
(May be present: Sesame, Crustaceans, Milk, Egg, Sulphites, Wheat, Fish, Mustard, Soy)
1 unit(s)
Egg
(Contains: Egg)
3 cup
All-Purpose Flour
(Contains: Wheat)
113 mL
Cream
(Contains: Milk)
1 tsp
Cinnamon, ground
28 g
Walnuts, chopped
(Contains: Walnuts)
½ cup
Icing Sugar
½ tbsp
Espresso Powder
2 tbsp
Maple Syrup
½ cup
Brown Sugar
3 tsp
Baking Powder
170 g
Red Grapes
1 unit(s)
Gala Apple
2 unit(s)
Clementine
Not included in your delivery
8 tbsp
Butter*
(Contains: Milk)
½ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Whisk together 2 cups flour, 2.5 tsp baking powder, 1 tsp cinnamon, 1/3 cup brown sugar and 1/2 tsp salt in a large bowl. Whisk together cream, egg, and banana sauce in medium bowl. Remove butter from the freezer, then, using the largest side of a box grater, grate butter. Add grated butter to the bowl with flour mixture. Stir until butter is completely coated in flour.
Add banana mixture to the large bowl with flour. Stir gently until combined.Using two large spoons, scoop batter onto the prepared baking sheet in 8 large mounds. (NOTE: Don't worry if they don't form perfect circles.)Sprinkle muffin tops with remaining sugar and walnuts.Bake scones in the middle of the oven until golden-brown, 15-18 min.
Meanwhile, core, then cut apple into 1/2-inch pieces.Halve grapes. Zest, then juice half one clementine. Peel, remaining clementine and divide clementine into segments. Halve segments.Combine 1 tsp clementine zest, clementine juice, apple, grapes and clementines in a large bowl. Set aside.
Combine espresso powder and 2 tsp hot water in a medium bowl, then whisk until smooth. Add icing sugar, maple syrup and a pinch of salt, then whisk until combined. Remove scones from the oven and transfer to a wire rack until cool, 10-15 min. Divide scones and fruit salad between plates. Drizzle maple espresso glaze over scones.
Customer reviews
Review summary
Updated on Feb 2026- Ease of prep: Some found the baking time inaccurate; consider watching closely to prevent burning.
- Suggestions: Try lowering the oven temperature if muffin tops start to brown too quickly.
- Fruit salad: The fruit salad was delicious, especially with the clementine juice.
