Thursday, September 18, 2008
I was perusing the Allrecipes.com website trying to find a breakfast idea for some company I had coming when I came across these. I eyed the blackening bananas on my countertop and said, yep, this is the one. I had everything on hand and didn't even need to buy anything.
These banana muffins are incredibly moist and flavorful. They were really easy to whip up and made 10 plump muffins. The brown sugar topping gives them a little extra sweetness. I have this thing I do when I'm eating something yummy... I save the best part for last so that I can really savor it. That's what you'll want to do with the tops of these muffins. So good! They were so gorgeous coming out of the oven too... puffing up out of the tins. Irresistible!
Banana Crumb Muffins
1 and 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. 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 Tbsp. all-purpose flour
1/8 tsp. ground cinnamon
1 Tbsp. butter
1. Preheat oven to 375 degrees F. Lightly grease 10 muffin cups or line with muffin papers.
2. In a large bowl, mix together 1 and 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.
3. In a small bowl, mix together brown sugar, 2 Tbsp. flour, and cinnamon. Cut in 1 Tbsp. butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.