joy

Joy’s Banana Crumb Muffins

banana muffins

I originally bought 4 green bananas a week ago to make Melissa Murphy’s banana apple bread (yes, again). As I lifted the cookbook from the shelf I spotted a recipe I printed a few weeks ago that went along with a promise to the brilliant mind behind it to make them. I put the book down, grabbed that lonely piece of paper and went to work.

Afterall, I promised Joy.

NOoooooo… it had nothing to do with the fact that the recipe made my mouth water. Ok, ok I’m lying. You know me so well 🙂

It came together so quickly and the batter smelled heavenly. I only made a few adjustments: I made mini’s instead of big ‘ol muffins, I added mini chocolate chips (Joy will forgive me) I doubled the cinnamon, and I added extra butter to the crumble.

That last one was a bad idea. Mainly because I forgot to double the sugar and flour along with doubling the butter. So my punishment was a brown sugar glaze rather than a brown sugar crumble. The scrutiny. NOT.

Now, there are only TWO ways of getting this recipe: BEEEGGING Joy for it (as I had to, with needle nose pliers I might add) or from me. Just kidding about the needle nose pliers. Maybe 😉

banana muffins

Joy’s Banana Crumb Muffins

Ingredients:

For the muffins:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cinnamon (I doubled it)
  • 1/4 teaspoon freshly grated nutmeg
  • 3 very ripe bananas, mashed
  • 3/4 cup white sugar
  • 1 egg, lightly beaten
  • 1/3 cup butter, melted
  • 1 teaspoon vanilla
  • 1 liberal handful of mini chocolate chips (optional)

For the crumb topping:

  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon (can use 1/4 teaspoon if you like a little extra!)
  • 1 tablespoon butter, cut into little pieces

Directions:

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 12-cup muffin tin, or line with muffin papers. (I used a mini, sprayed with Pam)
  2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In the bowl of an electric mixer fit with the paddle attachment, beat together bananas, sugar, egg, melted butter,  vanilla. Stir the banana mixture into the flour mixture, very gently, just until moistened and combined. Spoon batter into prepared muffin cups using a large ice cream scoop.
  3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
  4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. (Mine took 15 mins in the mini muffin pan. Err on the side of caution: check them so they don’t come out dry)

They are light, fluffy, banana-y, chocolatey puffs of melt in your mouth…. JOY! Just pure, unadulterated joy.

(Puns totally intended)

banana muffins

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