Banana Crumb Muffins
Banana Crumb Muffins
When life hands me overripe bananas, I pull out the Kitchen Aid and put them to use. This banana crumb muffin uses sour cream for extra moistness but yogurt would work just as well. Finish with crumbly deliciousness on top and you’ll be looking for more excuses to overripe your bananas.
Yield: 6 jumbo muffins
Preparation time: 15 minutes
Cook Time: 40 minutes
2 cups all-purpose flour
1 cup granulated sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups mashed ripe bananas (approximately 3 whole bananas) – use a fork to mash
1/4 cup butter, room temperature
1/3 cup low fat sour cream or low-fat Greek or plain yogurt
1 teaspoon vanilla extract
2 large eggs
1/2 cup all-purpose flour
1/2 cup old-fashioned oats, not instant
6 tablespoons (3/4 stick) unsalted butter, room temperature or melted
2 tablespoons packed dark brown sugar
1. Preheat oven to 350ºF.
2. In a large bowl, add flour, sugar, baking soda, and salt. Whisk gently to combine and set to the side.
3. In a small bowl, add eggs and pierce with a fork to break yolks. Set to the side.
4. In the bowl of an electric stand-mixer fitted with a paddle attachment, or alternatively in a large bowl with a hand whisk, add bananas, butter, sour cream or yogurt, and vanilla extract. Mix until just incorporated.
5. Add eggs, one at a time scraping down the sides of the bowl before the next addition. Be careful to not over-mix.
6. Add dry ingredients to wet, mix until just combined.
7. Pre-grease a 6-cup jumbo muffin tin with baking spray or melted butter.
8. Scoop batter evenly into each cup and use an offset spatula or spoon to spread the tops until a smooth even layer.
To prepare the crumble:
9. In a medium size bowl, add flour, oats, butter, and brown sugar. Using a fork or bowl scrapper, “cut” the butter into the dry ingredients until the flour has been absorbed and mixture looks crumbly.
10. Using your hands, generously divide crumble among the tops of each muffin.
11. Place in preheated 350ºf oven and allow to bake until tops are light golden in color and an inserted toothpick comes back with a few crumbs but no batter attached, approximately 35 – 40 minutes.
12. Remove from oven and allow to cool in the pan for 15 minutes. Using an offset spatula or small rubber spatula, gently remove the muffins and allow to cool on a wire rack before storing. Or, better yet, enjoy while still hot!
Kitchen Note: If using a regular size muffin tin or banana bread, note that baking times will vary!