Banana Crumb Muffins

12.18.2011

I won’t lie, I am obsessed with browned butter lately.  I love the extra bit of flavor it adds to a dish.  It makes things a bit different from the norm.  Banana bread is a classic, and I always love changing up the classics.  These muffins can be made without or without the crumb topping, they are wonderful both ways.  Don’t confuse this crumb topping with a streusel topping, they are quite different.  I got the inspiration for this crumb topping from a blueberry crumb cake recipe I tried a while ago from Gourmet Magazine.  I fell in love with it because it wasn’t overly sweet and it was SO crumbly, just like one big delicious layer of crumbs.  For the best results (try to =) allow these muffins time to “ripen” after baking, about 4 hours or overnight, before enjoying.

Banana Crumb Muffins

Yield: 16 Muffins

Banana Crumb Muffins

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1 dash nutmeg
  • 10 Tbsp unsalted butter, browned*
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1/2 cup sour cream
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/4 cups mashed well, overripe bananas (about 3 medium bananas)
  • Crumb topping
  • 3/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 3 Tbsp butter

Directions

  • Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg, set aside. In the bowl of an electric mixer, mix together browned butter, granulated sugar and brown sugar. Stir in sour cream. Add eggs and vanilla. Mix in mashed bananas. Slowly stir in dry ingredients and mix until well incorporated. Fill paper lined muffin cups about 2/3 full with mixture
  • To prepare crumb topping, in a bowl whisk together 3/4 cup flour and 1/4 cup sugar. Add 2 Tbsp butter and blend mixture with your finger tips until large clumps form (it will still be very dry and powdery but when you press it together large clumps should form). Sprinkle 1 Tbsp crumb topping over each unbaked muffin.
  • Bake muffins 20 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool (Side note, I dusted the crumb topping evenly across the top after baking). Once cool store in an airtight container and allow to "ripen" about 4 hours or overnight for prime taste.

Notes

*For a step by step tutorial on how to brown butter see link here. Be sure to brown it enough so you get that wonderful browned butter flavor in this recipe, also careful not to over-brown or it will be bitter.

http://www.cookingclassy.com/2011/12/banana-crumb-muffins/

7 comments

  • Christy: These look fantastic with the crumb topping. December 18, 2011 at 6:13pm Reply

  • Lisa: Mmm, nothing like a crumb topping to make muffins even better. December 18, 2011 at 11:03pm Reply

  • Baking again | Nature, Travels and Pelagic Principles.: […] I won’t spill that until I’m sure about it! Anyways, if you want the recipe for this, here it is! I added the chocolate chips for some […] August 6, 2013 at 3:10am Reply

  • raizy: Just took these heavenly cupcakes out of the oven and they’re delicious! The crumb topping adds that extra sugary crisp and I added chocolate chips too (cuz why not?) Thanks for a great recipe! I adore your site! October 18, 2013 at 10:05am Reply

    • Jaclyn: I’m so happy to hear you like my site Raizy and that you enjoyed these muffins! Thanks for your comment! October 18, 2013 at 10:33am Reply

  • hanna: I made it, it was the best banana muffine everyone loved it, thank you so much. June 5, 2014 at 3:59am Reply

    • Jaclyn: I’m so glad you thought so Hanna :)! June 6, 2014 at 11:34pm Reply

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