Recently, I had about two dozen bananas in the freezer that I wanted to use up. I made a couple loaves of my regular banana bread, but I wanted to make some muffins to have for Breakfasts during the week. I found this recipe and it seemed perfect.
I really loved the crumble of this muffin. It just added that something extra that I felt it needed. They were a very moist muffin and made for the perfect snack to eat on the way to work, or at night for a dessert!
I doubled the recipe because the original recipe says its yields only 10 muffins.
Banana Crumb Muffins
From: All Recipes
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
For the crumble:
1/3 cup packed brown sugar
2 tablespoons all purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Preheat oven to 375* degrees. Lightly grease muffin cups or line with muffin papers.
In a large bowl, mix together the 1 1/2 cups of flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg & melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into the prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and the cinnamon. Cut in 1 tablespoon of cold butter until mixture resembles coarse cornmeal. Sprinkle the topping over the muffins.
Bake in preheated oven until toothpick inserted into center of a muffin comes out clean, about 18-20 minutes.