Whip up a batch of red velvet cake donuts for a special breakfast treat. The light chocolate flavor pairs perfectly with the cream cheese glaze. And don’t forget the sprinkles! Donuts bring great joy to my life. I can’t fully explain why. Maybe it’s the memory of stopping by my small town’s donut shop every…
This morning, I woke up in Ohio. My mom or my dad – it was early and I can’t remember who – suggested I eat one of the bananas sitting on the kitchen table for breakfast. My response? “Eeech, they already have brown spots.”
This evening, I am sitting at my desk in North Carolina thinking I should have snagged those bananas to make some more of these muffins later this week.
I like to eat bananas when they are just a shade past green. Because of this, I buy no more than three bananas at a time. Yet I still end up with my fair share of ripe bananas. This is what led to my most recent baking-with-bananas choice to bake banana crumble muffins.
Baked banana anything is something I enjoy, but often the tangy cream cheese or crunchy crumble frosting is what really makes the bread or muffins I made taste good.
The topping called for in this recipe – a mixture of brown sugar spiced with cinnamon – lends and an almost toffee-like texture and flavor to the top of these muffins. For something as soft as a banana muffin, the contrast of that crunch makes all the difference. Enjoy!
Banana Crumble Muffins
- For the Muffins
- 1 cup mashed bananas (2-3 bananas, depending on size)
- 3/4 cup granulated sugar
- 1 large egg
- 5 tablespoons butter, melted
- 1 2/3 cups self-rising flour
- 1/8 teaspoon salt
- For the Crumble Topping
- 1/3 cup brown sugar, packed
- 1 tablespoon all-purpose flour
- 1 teaspoon cinnamon
- 1 tablespoon butter
- In a large bowl, beat together the mashed bananas, sugar, egg and melted butter until fairly light and airy.
- Stir in the flour and salt until well incorporated.
- Pour the batter into the wells of a lightly greased or paper-lined muffin tin until each well is 3/4 or slightly more full.
- Prepare the crumble topping by stirring together the brown sugar, flour, and cinnamon.
- Work the butter into the topping mixture until a grainy texture that resembles sand forms.
- Sprinkle the crumble topping onto each muffin.
- Bake at 350 degrees F (180 C) for 15-17 minutes until lightly golden brown and a a wooden toothpick inserted into the center of one of the muffins comes out clean.
- Allow to cool in the pan or on a wire rack.
As written, the crumble topping amounts to at least twice as much as needed to generously top the dozen muffins this recipe yields. 1 cup of self rising flour is equal to 1 cup of all-purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt.