Banana Crumb Muffins

Recipe From: Laura 

These bakery-quality Banana Crumb Muffins are pillowy soft, moist, and loaded with a banana flavor with a melt-in-your-mouth sugar-n-cinnamon crumb topping.  For a sweetness overload, deck 'em out with milk chocolate chips and crunchy toasted walnuts for an extra scrumptious muffin! 

 It was fun to custom-make these to our liking by adding additional spices and experiment with the sugar variations to enhance the flavors. 

 

Muffin Batter:

 1 ½ cups all-purpose flour

 1 teaspoon baking soda

 1 teaspoon baking powder

 ½ teaspoon salt

 1/2 tsp. nutmeg

 3/4 tsp. cinnamon

 3 bananas, mashed

 1/2 cup white sugar & 1/4 cup brown sugar (my preference), (OR) 1/4 c. white sugar & 1/2 c. brown sugar (Brooklyn's preference)

 ⅓ cup butter, melted

 1 egg, lightly beaten

 1 tsp. vanilla

 1/2 c. - 1c. milk chocolate chips (optional)

 1/2 c. walnuts (optional)

 

Crumb Topping:

 ⅓ cup packed brown sugar

 2 tablespoons all-purpose flour

 1/4 teaspoon ground cinnamon

 1 tablespoon butter

 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease or line 10 muffin cups with paper liners.   Mix flour, baking soda, baking powder, salt, nutmeg, and cinnamon together in a large bowl.  Beat bananas, white sugar, melted butter, egg and vanilla together in a separate bowl.  Add milk choc. chips and/or walnuts if desired.  Stir the banana mixture into the flour mixture just until combined.  Do not overmix!  Spoon batter into prepared muffin cups, filling each about 3/4 full.  Prepare crumb topping: Mix brown sugar, flour, and cinnamon together in a small bowl. Use a fork to mix in 1 tablespoon butter until mixture is crumbly; sprinkle topping over muffins.  Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 minutes.  Serve and enjoy!