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Clean recipe · cooking.nytimes.com

King Arthur Flour's Banana Crumb Muffins

A hearty loaf of banana bread is an excellent way to use up a pile of leftover bananas, but sometimes you want a lighter option. These tender banana muffins are crowned with a delightfully crunchy cinnamon crumb topping that lends to their addictive nature. The easy recipe, which doesn't require any special equipment – just a couple of bowls – was adapted from one originally developed by a 9-year old named Meghan Cwikla. With it, she won the junior division at the 1997 State Baking Contest at the Connecticut State Fair. The New York Times

Original recipe: cooking.nytimes.com

Yield:
12 servings
Total:
40 min
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Ingredients

  1. ½ cup King Arthur unbleached all-purpose flour
  2. ¼ cup sugar
  3. 1 teaspoon cinnamon
  4. 4 tablespoons (½ stick) butter or margarine, room temperature
  5. 1 ½ cups King Arthur unbleached all-purpose flour
  6. 1 teaspoon baking soda
  7. 1 teaspoon baking powder
  8. ½ teaspoon salt
  9. 3 large, ripe bananas, mashed
  10. ¾ cup sugar
  11. 1 egg, slightly beaten
  12. ⅓ cup butter or margarine, melted

Instructions

  1. For the topping, in a medium bowl, mix flour, sugar and cinnamon. Add butter or margarine and mix with a fork or pastry cutter until crumbly. Put aside while preparing muffin batter.
  2. For the muffins, in large bowl, combine dry ingredients. Set aside.
  3. In another bowl, combine mashed bananas, sugar, slightly beaten egg and melted butter or margarine. Mix well. Stir into dry ingredients just until moistened.
  4. Fill greased muffin cups two-thirds full. (Do not use paper muffin cups!) Using hands, arrange coarse, pea-sized crumbs over muffin batter.
  5. Bake at 375 degrees for 18 to 20 minutes or until muffins test done with a cake tester. Cool in pan 10 minutes before removing to a wire rack.