Wednesday, September 7, 2011

Fool Proof Banana Muffin Recipe

I am dead serious when I tell you that this recipe is fool proof [even for you non bakers out there].  This is an oldie but a goody and unless you burn them they always come out right! 

These muffins are great  amazing.  The best part is the sugary crumble top.  So enough talking about these bad boys and lets get in the kitchen to make some!  Sorry about the icky pictures. 

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt [omit if you are using butter with salt]
3 large ripe bananas, mashed
1/2 cup sugar
1/4 cup brown sugar
1 egg, lightly beaten
1/3 cup butter or margarine, melted
1 tsp vanilla
1/2 tsp of cinnamon
1/3 cup walnuts (optional)

1/3 cup packed brown sugar
2 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon cold butter

The How To:

Preheat oven to 375 degress.

In a bowl combine  baking soda, cinnamon, flour, baking powder, and salt and mix together.

In another bowl beat sugars, vanilla, egg, mushed bananas  [ripe ones not like the ones pictured]...

and cooled melted butter until mixed well.

Gently mix the dry ingredients into the wet (try not to over mix). Fold in the walnuts if you wish...

How to Crumble:

Place sugar, flower and cinnamon into a bowl.

Mix it up. 

Add your butta

Cut butter into mixture as if you were cutting the butter in a million different pieces.  Toss it around using a fork.  It works best if the sugar, flower, and cinnamon mixture is cold so I usually place it in the freezer until I am ready to crumble.

 In the end, it should look like cornmeal. You can also use a food processor but don't over mix.

Pour muffins in a muffin pan and top with crumble. Bake at preheated 375 degrees for 18-20 minutes.  Let the muffins cool and enjoy that yummy crumbly top!!  No joke these are always a hit.  One quick tip, they are best fresh because if you store them overnight the crumble gets a little melty.


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