Banana Muffins with Crumb Topping

Look great don't they? They tasted even better!

Recipe from http://allrecipes.com/Recipe/Banana-Crumb-Muffins/Detail.aspx

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted

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

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
[I used a silicon muffin "tin" and no greasing is needed!]

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.
[I just mixed everything together in one bowl and didn't bother to mix things separately first and then together - less effort and less dishes!]

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.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
[I did 18 minutes, then turned the oven off, cracked the door, and let them sit in there until somewhat cool. Or basically until they were cool enough that I didn't get burned - the aroma was delicious and I couldn't wait]

Here's they are all poured into the muffin "tins." Ruchir inserted blackberries into the two on the upper right as an experiment. (Kind of tasty, but better without)

With the crumb topping

6 of the beauties all packed up for some students of mine that just finished Part 3 of the optometry boards.

I usually make some pretty good banana bread (recipe to come later) but I think these are even better. Next time, I'll add some pecans to the topping!