Here’s a change from baking a loaf of banana bread with extra bananas you’ve got on hand… Banana Muffins. I happen to love crumb toppings, so they became Banana Muffins with Crumb Topping. These are excellent any time of day.
Quite honestly, how do I decide whether to make banana bread or banana muffins? Well, if I have three bananas, I make the bread. If I have two bananas, I make muffins. It’s that simple!
I like Ms. Crocker’s recipe for banana muffins, though I have to admit, I haven’t tried many others. The crumb topping helps make it look (and taste) extra special. The Betty Crocker Cookbook is a cookbook which I turn to whenever I need advice.
There are tons of helpful hints and tips for almost anything you want to bake or cook. It makes a great bridal shower/wedding gift! And no, Betty Crocker didn’t pay me to say that or give me a book. I just really like the book, and I think you will too.
Here’s what you need:
Start by mixing together the wet ingredients. After they are well mixed, add the dry ingredients. Stir it just until blended. Overmixing = tough quick bread.
Make the crumb topping by cutting together butter, sugar, and flour.
If you grease the muffin pan, try to only grease the bottom only. If you grease the sides, there’s a chance of a lip forming around the edges.
Bake them until they look nice and golden brown. Check for doneness with a toothpick. Insert it near the center, and take it back out. If there is sticky dough on the toothpick, bake a few minutes longer.
As with most sweet breads or quick breads, these banana muffins are best warm from the oven. If you are going to store them, make sure that they have completely cooled before storing in an airtight container. Be advised, however, that the crumb topping will not stay crunchy when stored.
Preheat oven to 400 degrees. Grease bottoms only of a 12 cup muffin tin, or line with paper baking cups. In a large bowl, beat together milk, oil, and egg. Add banana and mix well. Stir in flour, sugar, baking powder, and salt, just until mixed. Batter will be lumpy. Divide evenly among muffin cups. To make crumb topping, cut butter into flour and sugar until crumbly. Top batter with crumb topping. Bake 20 to 25 minutes, until golden brown. If baked in a greased pan, let cool 5 minutes in pan before removing to wire racks.
Adapted from the Betty Crocker Cookbook