As I was growing up, my family often ate breakfast for dinner. We would have muffins whenever we had eggs, but they would be the kind you buy in a little package, add a couple of ingredients, and bake. They were good, but they weren't GOOD. They did not compare at all to a coffee shop muffin, for example.
By the way, I'm convinced that my favorite coffee shop has a secret muffin recipe that they will not share with anybody. Hence, I need to get a job there and learn their secrets.
Anyway, I've learned that making muffins from scratch results in much tastier muffins than those you can make from a little package. These Banana Crumb Muffins are one of my new favorites! They were moist, fluffy, and super sweet. They also had a muffin-y shape...they weren't flat on the top like sometimes happens with homemade muffins. You know what I mean? Basically, they were perfect.
Banana Crumb Muffins
Ingredients:
1-1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
3 bananas, mashed
1/2 cup white sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
1 egg, lightly beaten
1/3 cup canola oil
1/3 cup packed brown sugar
2 tablespoons flour
1 teaspoon cinnamon
1 tablespoon butter
Directions:
1. Preheat oven to 375 degrees. Lightly grease 12 muffin cups or line with paper liners.
2. In a large bowl, mix together flour, baking soda, baking powder, salt, nutmeg, and cinnamon. In another bowl, beat together bananas, white sugar, brown sugar, vanilla, egg, and oil. Stir the banana mixture into the flour mixture until just moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, flour, and cinnamon. Cut in butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18-20 minutes or until a toothpick inserted into center of muffin comes out clean.
Source: Sweet Pea's Kitchen
No comments:
Post a Comment