This is a recipe that I pull out of my recipe box often. Not every week or even every month, but enough that it is folded, stained, and smudged. It comes from a dear friend Chrissy that we met while stationed at Ft. Polk, Louisiana. She was the ultimate mom and wife and homemaker and I learned so much from her, these muffins are just the tip of the iceberg! This muffin is the first muffin I ever wanted to just eat the top! I bet this is the muffin that started the muffin top craze!! I have no proof of that, but I’d put money on it.
This is the muffin to make when you have those bananas that just need to be used. This was the situation on Wednesday, I was attempting to work at home ( bad idea), and spotted those bananas on the island and they were begging to be cooked, I was not in the mood for banana bread, so muffins it was. The best part of these muffins is the crunchy top to contrast the moist banana flavored muffin. They are super easy and quick to prepare!
1 1/2 cup flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 ripe bananas mashed (I just use my stand mixer to mash them while mixing)
3/4 cup sugar
1 egg beaten lightly
1/3 cup (5Tbs.) margarine or I use butter melted
1/3 cup brown sugar
1 Tbs flour
1/8 tsp cinnamon
1 Tbs cold butter
*In mixing bowl put bananas, egg, sugar, and melted butter and mix.
*I then add the dry ingredients, some mix dry together and then add, but I just add them separately ending with the flour.
*Place the batter in greased muffin cups or with liners, 3/4 full.
* Combine the topping ingredients and cut in the butter till it is crumbly, Sprinkle over the muffins.
* Bake at 375 degrees for 18-20mins. The muffins will spring back when tops pressed when they are done.
* Place on a wire rack to cool, and hide if you want any left to eat later!