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Banana Muffins with Crumb Topping

Heavenly Banana Muffins with Crumb Topping to Savor

Delicious banana muffins with crumb topping that are moist and rich in flavor, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup All Purpose Flour Can substitute with whole wheat flour for denser muffins.
  • 1 tsp Baking Soda Ensure it's fresh for best results.
  • 1 tsp Baking Powder Works with baking soda to provide lift.
  • 1/4 tsp Salt Enhances flavor.
  • 1 1/4 cups Large Ripe Bananas Mashed; the riper the banana, the stronger the flavor.
  • 1 cup White Sugar Consider reducing for less sweetness.
  • 1 large Egg Binds ingredients and adds moisture.
  • 1/2 cup Butter (Melted and Cooled) Choose unsalted or salted according to your preference.
For the Crumb Topping
  • 1/2 cup Brown Sugar (Packed) Light or dark work beautifully.
  • 1/2 cup All Purpose Flour (Topping) Helps bind the crumb texture.
  • 1 tsp Cinnamon Adds warmth and flavor.
  • 1/2 cup Chopped Pecans Provides a crunchy texture.
  • 1/4 cup Cold Butter (Topping) Creates the perfect crumbly texture.

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula or wooden spoon
  • pastry cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
  3. In a separate medium bowl, mash the ripe bananas until smooth, then add the white sugar, beaten egg, and melted butter. Stir until thoroughly combined.
  4. Pour the banana mixture into the bowl with the dry ingredients and gently fold together until just combined.
  5. Fill each muffin cup approximately 3/4 full with the muffin batter.
  6. In a medium bowl, combine the brown sugar, all-purpose flour, and cinnamon for the crumb topping. Cut in the cold butter until the mixture resembles coarse crumbs, then stir in the chopped pecans.
  7. Sprinkle the crumb topping generously over each muffin.
  8. Bake the muffins in the preheated oven for about 20 minutes, checking for doneness with a toothpick.
  9. Allow the muffins to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 130mgPotassium: 130mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 3mgCalcium: 30mgIron: 1mg

Notes

Using overripe bananas enhances flavor and moisture. Ensure all ingredients are at room temperature for better results.

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