Monday, March 10, 2008
Banana Crumb Muffins
I realize this post is late but I'm posting it anyway. I had some leftover bananas and a new king size muffin pan and needed to find a recipe for the Master Baker challenge, hosted by my friend Nikki. I found a recipe for Banana Crumb muffins at Katie's Kitchen that sounded perfect.
I was so excited to use my new pan that I miss read the ingredients and directions. They turned out fabulous (or fierce, as some might say!). I did not end up with a crumb topping, much to my dismay. I have a few more frozen bananas so I plan to try making them again the right way. The original recipe can be found here.
Basically, when I read " add sugar" in the instructions, I took that to mean both kind of "sugars" listed. So, I add the brown sugar to the batter instead of waiting to use it in the crumb topping. Of course, I realized my mistake a moment too late (ie. after it was mixed in!). For fear that they would to sweet enough with the extra sugar, I didn't bother to add the crumb topping.
In the end the muffins were amazing and not too sweet at all. I sent 2 muffins to the host of Master Baker (I was already sending her a package but yes, I was also trying to score bonus points!). My husband and split one when they came out of the oven and then he proceeded to eat the other 3! I guess I really do have to make more.
Banana Crumb Muffins
(adapted from: allrecipes.com)
Photos: my kitchen!
1 1/2 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1/3 cup brown sugar
1 egg, lightly beaten
1/2 cup butter, melted
Preheat, oven to 375. Lightly grease12 muffin cups (or 6 king sized muffin cups), or line with muffin papers.
In large bowl, mix together first 4 ingredients.
In another bowl, beat together remaining ingredients.
Stir the banana mixture into the flour mixture until just moistened. Over mixing will produce tougher muffins.
Spoon batter into muffin cups. Bake in preheated oven for 18-20 or until toothpick comes out clean. My king size muffins took about 32 minutes.
Serve warm with butter!