Tuesday, July 21, 2009

Crumb-Topped Banana Muffins

These muffins are moist and delicious with a great toppping. You can substitute oats for the nuts or just leave them out like I did. I've had several requests for this recipe when I've given them away. I think next time I'll add some mini chocolate chips to it.
Crumb-Topped Banana Muffins
1 1/2 c. flour
1 t. baking soda
1 t. baking powder
1/2 t. salt
3 large ripe bananas, mashed
3/4 c. sugar
1 egg, lightly beaten
1 t. vanilla
1/3 c. butter, melted
1/3 c. packed brown sugar
1 1/2 T. flour
1/8 t. cinnamon, to taste
1 T. cold butter
1/4 c. chopped nuts (optional)

Preheat oven to 375°. Spray muffin pan. In large bowl, mix the dry ingredients. In separate bowl, mix bananas, sugar, egg, vanilla, and butter. Stir into dry mixture just until moistened. Fill muffin cups 3/4 full.

Combine first 3 topping ingredients. Cut in butter until crumbly. Sprinkle over muffins. Bake for about 20 minutes, until muffins test done. Cool in pan for 10 minutes.
Yield: 12 muffins

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