This is my newfound obsession – muffins. I spent the whole of last week eyeing the bunch of bananas on our dining table, willing them to ripen faster and giving them a sneaky press every time I walked by. Just because I had a craving for some homemade banana muffins. And bright and early on Sunday morning, I made a batch for breakfast. Our verdict: Only for those with a very sweet tooth. For a first-timer, the muffins turned out quite well – moist on the inside with an incredibly yummy muffin top. But I was over enthusiastic with the chocolate chips (erm, the recipe didn’t call for any in the first place but I thought why not?) and combined with the brown sugar crumble muffin top, we were on a sugar high the whole day. This muffin is totally decadent and only for days when you feel like you deserve something really rich.
Caution: If you’re planning on making muffins, remember to fill the muffin cups only 3/4 full. I didn’t read the directions properly and happily filled them up to the brim. The result? Think volcano eruption. And the photo above simply proves that photos lie. Heh, heh.
Brown Sugar Crumble Banana Muffins
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 tsp. salt
- 3 large ripe bananas, mashed
- 3/4 cup white sugar
- 1 egg, slightly beaten
- 1/2 cup butter, melted
- 1/2 cup chocolate chips
- 2/3 Cup packed Brown Sugar
- 2 Tablespoons all purpose flour
- 1/4 tsp. ground cinnamon
- 3 Tablespoons Cold Butter
In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter; mix well. Stir into dry ingredients just until moistened.
Fill greased or paper lined muffin cups 3/4’s full. Combine the first three topping ingredients; cut in butter until crumbly. Sprinkle over muffins.
Bake at 375 degrees for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing the muffins to a wire rack. Yield 1 dozen large muffins.