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My review
Banana Crumb Muffins
Lisa Kreft
"The crumb topping is what makes these banana muffins stand apart from the ordinary. They're scrumptious!"
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Ingredients
35 m servings 263 calsOriginal recipe yields 10 servings (10 muffins)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
- In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
- In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
- Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 263 calories; 8.1 g fat; 46 g carbohydrates; 3.2 g protein; 38 mg cholesterol; 352 mg sodium. Full nutrition
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Reviews
Read all reviews 980013348 Ratings
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Most helpful positive review
2/27/2007
Superb! Following other reviewers' suggestions, I added 1 tsp. vanilla, 1/2 tsp. nutmeg, and 3/4 tsp. cinnamon to the muffin batter. I also used canola oil in place of the melted butter and 1/2 ...
Most helpful critical review
12/4/2002
They are ok, the actual muffin tastes good. The crumb wasn't enough for the muffins, and I made 12 cupcake size muffins(I filled the tin to the top). The crumb baked faster than the muffin, so i...
Most helpful
Most positive
Least positive
Newest
2/27/2007
Superb! Following other reviewers' suggestions, I added 1 tsp. vanilla, 1/2 tsp. nutmeg, and 3/4 tsp. cinnamon to the muffin batter. I also used canola oil in place of the melted butter and 1/2 ...
12/28/2003
OH MY WORD!!!! I rate this 10 Stars!!!!! Made it exactly to recipe and it is outstanding! Hubby said that this is a must recipe for when we open a Bed and Breakfast. I used 4 small to medium siz...
1/6/2003
I had a bunch of very ripe bananas, so I decided to make these muffins. DELICIOUS! Following the suggestions of others, I used 1/3 cup of oil instead of butter. This made 12 generous-sized muffi...
10/16/2002
I just baked these this morning before coming to work, and they are DELICIOUS!!! The only alterations I made was that I added about 1 tsp. cinnamon to the muffin batter, and I also took the sug...
12/20/2007
Ok - to address all the people who are substituting oil for butter - stop doing it! You're compromising the taste. To make sure your muffins are nice and moist just add an extra egg. I made th...
7/31/2002
These muffins are so moist and tasty! I always have a hard time with muffins sticking to the pan or the muffin cups. These slide out perfectly. I decided to add the crumb topping about 5 minu...
10/15/2001
These muffins are very good. To make them healthier, I replaced 1/2 c. flour w/ 1/2 c. whole wheat flour; used low fat margarine instead of butter; cut the sugar to 1/2 cup; used 1/4 tsp. cinna...
8/9/2002
Whoops, after I started this recipe I realized I had no baking powder, but I continued without it and it didn't seem to matter! I baked this as a loaf, in a standard bread pan for about 35 minu...