Sunday, December 18, 2011

"You Ain't Bluffing With That Muffin!"

So says Mr. Lawyer. I'm not a huge banana bread fan. I just prefer zucchini bread. I like fresh bananas but sometimes banana flavored things can be weird. This recipe called for three bananas but I only had two bananas marching towards liquefaction on the counter. This worked out in my favor as the muffins were pleasantly banana-ish but not in your face banana flavor. Also, muffins just seem more fun than a loaf of bread. I made half of the batter with some pecans. The sugar crumb topping adds a nice sweet pop to them.
Banana Crumb Muffin
(adapted from
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
3/4 teaspoon cinnamon
3 bananas, mashed
1/2 cup white sugar
1/4 cup brown sugar
1 egg, lightly beaten
1/3 cup butter, melted (I subbed canola oil)
1 teaspoon vanilla
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
1. Preheat oven to 375 degrees. Grease or place liners in your muffin pan. I got 12 regular sized muffins out of one batch.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, salt, nutmeg and cinnamon. 
3. In another bowl, beat together bananas, sugars, egg, vanilla and melted butter (or canola oil). 
4. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
5. 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.
6. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
mmmm melted butter and sugar topping!

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