April 15, 2011

Banana Crumb Muffins

These are great! I tweaked a recipe off of allrecipes. The muffin itself is good, but adding the crumb topping makes them even better! I have a better banana bread recipe, but the crumb topping on these makes them unique. They're best warm, but great cold the next day. VERY moist and tasty. Try them and let me know what you think! Makes 12 muffins.

Banana Crumb Muffins

1 1/2 c flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp nutmeg
1/2 tsp ground cinnamon
1/2 tsp salt
3 bananas, mashed
3/4 c sugar
1 egg, slightly beaten
1 tsp vanilla
1/3 c melted butter or olive oil

Crumb Topping
1/2 c sugar
3 Tbsp brown sugar
2 Tbsp flour
3/4 tsp ground cinnamon
3 Tbsp chilled butter

1. Preheat oven to 375 degrees. Lightly grease 12 muffin cups, or line with cupcake papers.
2. In a large bowl, mix flour, baking soda, baking powder, nutmeg, cinnamon and salt. In another bowl, beat together bananas, sugar, egg, vanilla and melted butter or oil. Stir in the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. Topping: In a small bowl, mix together sugar, flour and cinnamon. Cut in chilled butter with 2 butter knives or pastry blender until mixture resembles coarse sand. Sprinkle topping evenly over muffins, about 1 Tbsp each muffin.
4. Bake for 18-20 minutes, or until a toothpick inserted in center of muffin comes out clean.

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