Tuesday, August 6, 2013

Banana Crumb Muffins

These are good.  Really good.  What I really love about them is that they don't take forever to cook (like traditional Banana Bread does) and they don't get too dark where the muffin and pan meet.  Win/win in my book.    
I hope you enjoy these as much as my hubby and I are!

Mix together Streusel/Crumb Topping Ingredients.
1/4 cup butter or shortening (your preference) 
1/2 cup sugar 
1/3 cup flour 
Add more flour and sugar if neccesary so topping is crumbly and not too greasy.   Set aside.

In bowl, mix together following dry ingredients:
1 1/2 cups flour 
3/4 cup sugar 
1/3 cup oil 
1/2 tsp salt 
2 tsp baking powder

In seperate bowl mix together following wet ingredients 
1 egg
1/3 cup milk 
3 medium bananas (mashed with a fork)

It's best to mix these by hand since using a stand or hand mixer usually causes them to be overmixed.  Add wet ingredients to dry ingredients using a wire whisk or spatula just until moistened and flour clumps are mixed in.  Do not overmix or the consistency won't be right.  

Scoop into greased muffin tins and top liberally with streusel/crumb topping.  

Bake at 350 for 15-18 minutes until knife inserted comes out clean and top of muffins springs back when touched.  Add an additional 3 minutes of baking if needed.  

1 comment:

  1. You are incredibly talented and creative. Thank you so much for the recipe. I would love to try this at home. Keep it up.
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