Thursday, November 3, 2016

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'.

crumb topping
1/2 cup all purpose flour
1 tablespoon cinnamon
1/4 cup sugar
1/2 stick butter 

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

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 App├ętit! 

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