Banana Butter Crumb Muffins

I'm on a banana run this week. Apparently the bunch only gets eaten in smoothies, pancakes, muffins, and bread! Normally when I have browning bananas I make my mom's god sent banana cake- which literally tastes like a fluffy cloud of banana heaven and melty rich chocolate- but since I didn't have enough bananas for banana cake, I decided to make light and sweet muffins. The crumb topping is what really makes these muffins so special; the buttery cinnamon crumble will melt in your mouth with each bite of banana bliss- and I have to say they do envelope that 'fluffy cloud of banana heaven'.

Ingredients

crumb topping

1/2 cup all purpose flour

1 tablespoon cinnamon

1/4 cup sugar

1/2 stick butter 

muffins

1 1/2 cups all purpose flour 

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

3 ripe bananas, mashed

1 teaspoon vanilla 

3/4 cup sugar

1 large egg

1/3 cup butter, melted

Directions

Preheat oven to 375°. grease 12 muffin cups (don't use liners for this recipe). For crumb topping, in a medium bowl, mix flour, cinnamon, sugar. With a fork work in the butter until mixture becomes completely combine forming moist crumbs. Set aside.

In a large bowl mix together all dry muffin ingredients. In a second bowl whisk together all wet ingredients and sugar. Slowly stir wet ingredients into dry ingredients. Fill muffin cups 2/3 full of batter and top generously each with crumb topping. Bake on the middle rack for 19 minutes, until fluffy and golden brown.

Yields: 12 muffins 

Bon Appétit!