Try Some Banana Crumb Muffins This Winter Season
Banana crumb muffins are a special treat the whole family can enjoy. A crumb topping adds texture and flavor to muffins and the banana is a welcome change from apples and cinnamon and everything pumpkin. It is also a great recipe to try when you have some bananas that are getting a bit ripe and too mushy to eat; these can easily go into the recipe without them going to waste.
To make the best banana crumb muffins, you will need a muffin tin and it is recommended that you line it with muffin or cupcake liners. Preheat your oven to 325 degrees F.
You Will Then Need the Following Ingredients:
- 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 (additional to amount above)
- 1/8 teaspoon cinnamon
- 1 tablespoon butter
In a large mixing bowl, mix together the flour, baking soda, baking powder and salt. Be sure to blend well.
In a separate bowl, beat together the mashed bananas, sugar, egg and melted butter. Stir this banana mixture into the flour mixture just until moistened, carefully folding with a rubber spatula or wooden spoon. Using a small scoop, spoon the batter into your prepared muffin cups.
In yet another small mixing bowl, mix the brown sugar, 2 tablespoons flour, and cinnamon. After this is mixed, cut in 1 tablespoon butter until this mixture is like coarse cornmeal. Sprinkle this topping over the muffins.
Bake in your preheated oven 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
You can easily freeze these muffins if you have too many or double the recipe if you want to bake for a crowd. Reheat them in the microwave for just a minute. They are delicious as is, or with a pat of butter or even with a bit of honey, and are a great treat for when you want to have afternoon tea on the patio during winter.