This week I made Banana Crumb Muffins. You’ve seen them everywhere, but have you ever tried to make them? These muffins are a hit at supermarkets and coffee shops all over the country (probably the world). Now, you can make them a hit in your own home!
These muffins look perfect with the crumble on top. And guess what?! They taste perfect too!
Believe it or not, there is actually a story behind these muffins… A few weeks ago, I volunteered at the Ronald McDonald House with some friends. We had the pleasure of cooking for families with sick kids. I was at a different friend’s house trying to raise money for our high school basketball program right before I headed downtown to the Ronald McDonald House, so I had the muffins with me. Of course, I ended up forgetting to bring the only item I was responsible for. That may sound horrible, but we found a surplus of sweet treats when we got to the Ronald McDonald House, so it was okay. We had a blast cooking for the families and doing some work in the kitchen.
These Banana Crumb Muffins tasted just like the good, homemade ones at local coffee shops. I advise you to eat them while they are warm. The temperature does a lot to the flavor and overall enjoyment.
And by the way… It’s lacrosse season again!
Banana Crumb Muffins
- ⅓ cup packed light brown sugar
- 2 tablespoons all purpose flour
- 1 tablespoon chilled butter
- ¼ teaspoon ground cinnamon
- Preheat the oven to 375℉. Line a 12 cup muffin pan with paper liners.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside. In a separate bowl, whisk together the bananas, sugars, egg, butter and vanilla. Whisk in the dry ingredients. Spoon into the prepared muffin cups.
- Prepare the crumb topping: In a small bowl, use a fork to mix the sugar, flour, butter and cinnamon. Sprinkle the crumb topping over the batter in each cup.
- Bake 18 to 20 minutes, or until the muffins are cooked through in the center (use a toothpick to test coming out clean).