Banana Crumb Muffins

in blurtchef •  4 years ago 

A little fact: I’m a morning person. I have no reason to wake up early but I enjoy the calmness of mornings, knowing that most of the West Coast is still sleeping while I’m awake. But the one thing I love more than anything is my breakfast!

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I’m a breakfast lover and every morning I eat my wheat bagel and drink my giant sized coffee. Not only am I a morning person but I’m a creative of habit. Bagels are what I eat every morning. You’ll never see me eating eggs (I have a strong aversion to them) or pancakes or muffins. But sometimes I attempt to switch things up and if I do, it needs to have a crumbly topping because I’m a crumb topping fanatic and am notorious for picking the crumbs off muffins. So I tried to change my ways and baked some muffins for breakfast. But you can probably guessed what happened? I ate my bagel, picked the crumbs off the muffins, called my dad and asked him if he’d like to pick up some banana muffins with a little bit of crumbs on top. I’m happy to report he enjoyed them thoroughly but I was so busted for picking off the crumbs! ;)

Banana Crumb Muffins

1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 very ripe bananas, mashed
3/4 cup sugar
1/3 cup unsalted butter, melted
1 large egg, at room temperature
1/2 cup blueberries ( frozen or fresh)
1/3 cup packed light brown sugar
2 Tablespoons all purpose flour
1/2 teaspoon ground cinnamon
1 Tablespoon unsalted butter, diced

Sift together all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda and kosher salt. Set aside. Mash 3 very ripe large bananas. Set aside

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In a large mixing bowl with the paddle attachment (a handheld mixer works fine) combine 1/3 cup melted unsalted butter, 3/4 cup sugar, the mashed bananas and 1 large egg at room temperature.

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Once combined, slowly add in the dry ingredients until almost combined.

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Take a spatula and fold the ingredients together.

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Add in 1/2 cup blueberries and fold them into the muffin batter.

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Line a muffin pan with muffin liners. Using an ice cream scooper, scoop the batter into the liners.

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Set the muffin pan aside while you work on the crumb topping. To make topping, mix together 1/3 cup brown sugar, 1/2 teaspoon ground cinnamon, and 2 Tablespoons of all purpose flour. Then add in 1 Tablespoon of cold diced unsalted butter. <–I like to double this!! :)

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Cut the butter into the other ingredients with a fork.

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Sprinkle the crumb topping on top of the muffins.

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Bake the muffins at 375 degrees for 18-20 minutes. Enjoy!

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