Crumb-topped Banana Muffins

I had a bunch of bananas that were going bad, so I figured banana-nut muffins were the way to go to use them up. I found this recipe on Recipezaar, with a ton of rave reviews. They did not disappoint! The topping is sweet and crunchy, and the muffins are so light and moist. Very, very good - I doubt they will last long in our house!
Photo courtesy of Nicholas Draney Photography

Crumb-topped Banana Muffins
(makes 12 muffins)

1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 large ripe bananas, mashed
3/4 cup sugar
1 egg, lightly beaten
1/3 cup butter, melted

1/3 cup packed brown sugar
1 tablespoon flour
1/8 teaspoon cinnamon, to taste
1 tablespoon cold butter
1/4 cup chopped nuts (optional) - I used chopped pecans


Preheat oven to 375. In a large bowl, mix the dry ingredients; set aside. Mix bananas, sugar, egg, and butter. Stir into dry mixture just until moistened. Pour mixture into muffin cups, about 3/4 full.

Combine first three topping ingredients. Cut in butter until crumbly. Sprinkle evenly over the muffins. Bake at 375 for 20 minutes, or until muffins test done. Cool in pan for 10 minutes.

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