Banana Crumb Muffins

Saturday, February 12, 2011

The crumb topping on these Banana Muffins are excellent! They are the best part of the muffins! They are packed with plenty of banana taste and are incredibly moist. I didn't think they were overly sweet at all and had the right combination of flavors. They turned out perfect, except next time I will add my nuts. These are wonderful for brunch or breakfast. Enjoy!


Banana Crumb Muffins
All Recipes By: Lisa Creft

Ingredients:
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
1 teaspoon vanilla
3/4 teaspoon cinnamon
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, vanilla, cinnamon and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Servings: 12 Muffins




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