I don't remember the last time I made something that had as good of a reception as these muffins. Everyone loved them and everyone wanted seconds (and thirds and fourths). These babies tasted like a banana bread in muffin form but better. The main problem I have with banana bread is that it has to be eaten quickly before it gets sticky. Does that happen to anyone else? The top of my bread gets sticky if we haven't eaten the bread within a day. That didn't happen here. The sugar topping sealed the muffin and made this muffin all the more sweet and it added a bit of crunch. I added walnuts because I love the combination of walnuts and bananas and this added another flavor and texture dimension to these amazing muffin. This will definitely be my go to banana muffin recipe.
Banana Crumb Muffins
Source: Allrecipes (here)
I got about 16 muffins
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
1 comment:
that is a really good looking banana muffin! so fluffy!
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