04 February 2010

Banana Crumb Muffins


I am finding that what makes a good muffin a great muffin is the topping. And I am finding that the same basic five ingredients or so makes a wonderful topping. These muffins are good, but the topping makes these muffins…well, disappear.

I was going to freeze some of these muffins but they just didn’t make it long enough for the freezer test.

Banana Crumb Muffin


1 1/2 cup all purpose flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

3/4 tsp. cinnamon

1/2 tsp. nutmeg

3 bananas ripe and mashed

1/2 cup white sugar

1/4 cup brown sugar

1 egg, lightly beaten

1/3 cup canola oil

1 tsp vanilla


1/3 cup packed brown sugar

2 tbsp. flour

1/2 tsp. cinnamon

1-2 tbsp. butter, softened


  1. Preheat oven to 375 degrees. Grease muffin tins or line with paper liners.
  2. In large bowl combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Whisk and set aside.633
  3. In separate bowl, mix bananas, sugars, oil, egg and vanilla. Add to flour mixture and stir until just combined. 632634
  4. In small bowl combine topping ingredients, cutting butter into dry ingredients until a crumble forms. Spoon batter into tins and sprinkle with crumb topping.631
  5. Bake in preheated oven 18-20 minutes. Cool on wire rack and enjoy.637

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