Friday, July 27, 2007

Midwestern Recipe: Banana Crumb Muffins

Bake these and bake them now. These are so yummy! I made them on a whim this afternoon because I had some well-intentioned bananas that were ripe ripe ripe.

I stumbled upon this recipe on my beloved It is a five star recipe and over 1500 people have rated/reviewed this recipe. That means it is good.

I just had one and I think they are better than a bakery. I am happy to add this to my ever growing brunch recipes.

Midwestern Hint: My mom always says to use Parkey in all of your baking. I have tried other butters and margarines, but Bette is always right. Parkey is the best.


1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
  2. 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.
  3. 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.
  4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

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