Thursday, August 23, 2012

Banana Crumb Muffins

These banana crumb muffins are so delicious that they are the number one recipe on  I'm talking about number ONE....numero uno!  Out of MILLIONS of recipes on that site??  Okay, I'm not sure exactly how many recipes there are, but there has to be at least thousands.'s number one for a reason: they are magnificently scrump-ti-dee-ump-cious. I've never had such a good banana muffin in my entire life.  The only thing I did differently from the original recipe was use one more banana, use super ripe bananas (I'm talking completely brown and gross-looking), cook for a little less time, and adjust the quantity. They are so moist and fluffy, with the perfect amount of sweetness and just the right amount of banana flavor.  They don't even need nuts, chocolate chips, vanilla, cinnamon (besides in the topping), or nutmeg!  Sounds crazy, but I promise the flavor is absolutely perfect as is.  The thing that really sets these muffins over the top is the crumb topping.  It's brown sugary-buttery-cinnamony delight and it's my favorite part about these muffins.  These are delicious served warm, and also very yummy at room temperature.

Yield: about 12 muffins


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 medium, very ripe bananas, mashed
  • 3/4 cup white sugar
  • 1 egg, lightly beaten
  • 1/3 cup butter, melted, and cooled slightly
  • 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 F (190 degrees C). Lightly grease 12 muffin cups, or line with muffin papers.
  2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
  3. 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.
  4. Bake in preheated oven for 16 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

*adapted from

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