Scrumptious Banana Crumb Muffins

These banana crumb muffins are so bad. And by so bad I mean so good. Moist banana muffins covered in a brown sugar and cinnamon-streusel topping.

I was struggling with what category to put these in for my blog. Is it breakfast? Dessert? A snack, perhaps? Let’s be honest, this is any-time-of-the-day type recipe because, well, who doesn’t always want something this delicious? Okay, okay. Enough with the raving. Let’s take one step closer to eating the muffins rather than talking about the muffins. Here’s what you’ll need.

• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 very ripe bananas, mashed
• 3/4 cups white sugar
• 1 egg lightly beaten
• 1/3 cup butter, melted
• 1/3 cup packed brown sugar
• 2 tablespoons flour
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg (I like to grind my own on a microplane grater)
• 1 tablespoon butter

Preheat your oven to 375 degrees. Line your muffin pan with muffin papers. Then, in a large bowl (large enough to later accommodate the wet ingredients) mix together the 1 1/2 cups of flour, baking soda, baking powder and salt. Set aside. Mash your very ripe bananas. Really get in there with your fork (or potato masher) and soften those things up. Some lumps are okay. You will be rewarded with moist chunks of sweet banana in the muffins.

After you finish, proceed to add your white sugar, egg, melted butter and nutmeg to your bananas and mix it on up.

Then, stir your banana mixture into the flour mixture until just combined. Fill your muffin papers about 3/4 of the way full with the batter.

Now, for the best part: the cinnamon-streusel topping. In a small bowl mix together your brown sugar, 2 tablespoons of flour and cinnamon. Add one tablespoon of butter (which will serve as your glue) massage it into your sugar mixture until coarse.

Sprinkle your brown sugar-butter deliciousness atop the muffin batter.

Then pop these beauties in your preheated oven for 18-20 minutes – or until a toothpick inserted into the muffin comes out clean (this is a good rule of thumb for most breads, cakes, etc).

And then…

Your yummy-ness has been served.

My personal preference for a drink pairing? A prosecco mimosa. Sure, it’s probably a breakfast / brunch drink. But let’s be honest – like the muffins – these mimosas are really an any-time-of-the-day delicious treat. Rules are made to be broken, right?

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Quick Version:

Scrumptious Banana Crumb Muffins

• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 very ripe bananas, mashed
• 3/4 cups white sugar
• 1 egg lightly beaten
• 1/3 cup butter, melted
• 1/3 cup packed brown sugar
• 2 tablespoons flour
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg (I like to grind my own on a microplane grater)
• 1 tablespoon butter

Preheat your oven to 375 degrees. Line your muffin pan with muffin papers.

Then, in a large bowl (large enough to later accommodate the wet ingredients) mix together the 1 1/2 cups of flour, baking soda, baking powder and salt. Set aside.

Mash your very ripe bananas. After you finish, proceed to add your white sugar, egg, melted butter and nutmeg to your bananas and mix.

Then, stir your banana mixture into the flour mixture until just combined. Fill your muffin papers about 3/4 of the way full with the batter.

For the cinnamon-streusel topping mix together your brown sugar, 2 tablespoons of flour and cinnamon in a small bowl. Add one tablespoon of butter and massage it into your sugar mixture until coarse. Sprinkle your streusel atop the muffin batter.

Pop these beauties in your preheated oven for 18-20 minutes – or until a toothpick inserted into the muffin comes out clean.