I’m used to having over-ripe bananas in my house. Maybe it’s because I have toddlers who like bananas one week and don’t the next week or because I use online grocery ordering and accidentally order 5 bunches when I intended to buy 5 individual bananas…whatever the reason, I was always looking for new recipes to try.
But then I came across NYT Cooking’s Banana Crumb Muffins a few months ago and my search came to an end. This recipe is a hit in my house. Loved by toddlers and adults alike, the process is so simple – no mixers or additional gadgets. The muffins are surprisingly light and have a great cinnamon crunch topping. I know we’ve all exhausted our baked banana recipes during this quarantine, but if you’ve got one left in you to try, this one is it!
(Fun fact: this recipe was was adapted from an original recipe that was created by Meghan Cwikla, a 9 year old! She won the junior division at the 1997 State Baking Contest at the Connecticut State Fair.)
Banana Crumb Muffins
For the topping:
- 1/2 cup unbleached all-purpose flour
- 1/4 cup sugar
- 1 tsp cinnamon
- 4 tbsp unsalted butter, room temp
For the muffins:
- 1 1/2 cup unbleached all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3 large ripe bananas, mashed
- 3/4 cup sugar
- 1 egg, slightly beaten
- 1/3 cup butter, melted
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.
For the muffins, in large bowl, combine dry ingredients. Set aside.
In another bowl, combine mashed bananas, sugar, slightly beaten egg and melted butter or margarine. Mix well.
Stir into dry ingredients just until moistened.
Fill greased muffin cups two-thirds full. (Do not use paper muffin cups!)
Using hands, arrange coarse, pea-sized crumbs over muffin batter.
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.