Thursday, January 22, 2015

Banana Muffins With Crumb Topping

These Banana muffing are moist, tender, super delicious packed with flavor. Then topped off with a crunchy crumb topping made with pecans, cinnamon and  brown sugar. These muffins are so simple to make. You will have all these ingredients in your house.

I always have banana's in the house. I buy green, perfect yellow, and brown bananas, the browner they are the better the flavor in baking with bananas, you want them to look almost rotten, that is the key to getting the most flavor out of them. Also, the key to a perfect muffin is not to over mix, if you notice their is no need for a mixer, which I love the best, so glad I found this recipe, I love these muffins..

These are perfect for on the go breakfast, with your tea or coffee, brunch, dessert, or snack. I look at the stores and they charge over 1.00 for a muffin, why even bother when you can make homemade, better delicious muffins from your own kitchen.


1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 large ripe bananas, brown, very dark ( mashed with a fork)
3/4 cup white sugar
1 large egg,slightly beaten
1/3 cup butter, melted,cooled
Ingredients For The Crumb Topping:
1/3 cup packed brown sugar
1 tablespoon all purpose flour
1/2 teaspoon cinnamon
1/4 cup chopped pecans
1 Tablespoon cold butter
Directions For The Muffins And Crumb Topping:
1.  In a large bowl, combine the flour, baking soda,baking powder and salt. Whisk together and set aside
2.  In a large bowl add the mashed bananas, white sugar, the slightly beaten egg and melted butter together. Fold this mixture into the bowl with the flour mixture and stir until just incorporated.  Fill your paper lined muffin cups 3/4 way up of the batter.
1.  In a medium bowl combine the brown sugar, flour, and cinnamon together. Place the 1 tablespoon of  cold butter into the mixture until and using fork mix until  crumbly.  Add the chopped pecans and stir just until incorporated. 
2.  Sprinkle crumb topping on top of muffin batter in pan, bake at 375 degrees for 15-20 minutes or until tests done with a toothpick.  Cool in muffin pans for about 10-15 minutes.

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