Mmmmm...Banana Crumb Muffins. Not a bad way to start the day. I woke up craving banana bread. Not wanting it, but craving it. I had to have it and I had to have it now. So I jumped out of bed (ok, jump is a strong word. Rolled would be more appropriate.) and ran down to my computer. I remembered seeing a recipe on Annie's Eats for some sort of banana muffin and I knew they would be just what I needed.
And they were.
These muffins were magnificent. Dense, moist and just the right amount of banana. Both of my breakfast companions gave them two thumbs up. Well, Olive can't quite do thumbs up but she did ask several times for "Moe uffins see see!" (translation: More muffins please!)
Banana Crumb Muffins
(Adapted from: Annie's Eats)
For the muffins:
1 1/2 cups all-purpose flour
1 teaspoon baking soda1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
½ teaspoon cinnamon (I used 1 teaspoon. I love cinnamon!)
1/3 cup butter, melted
For the topping:
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Preheat oven to 375°. Lightly grease 10 (I did 12) muffin cups, or line with muffin papers.
In a large bowl, mix together flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, 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.