Back when Peter and I lived in our first apartment together, we used to make banana bread or muffins every week. This was a serious process. During the weekdays, I would carefully hoard bananas to ensure they reached the peak of perfection for baking (i.e. black and stinky). It was not unknown for me to swat at hungry hands wandering toward my bananas (sorry, Peter).
But the reward was — oh! — so worth it. The rich scent of baking bread always reminds me of those weekend days in our tiny galley kitchen, maximum occupancy 1.5 persons. For us, there was nothing like a banana crumb muffin or a slice of banana bread in the morning. Accompanied by a tall glass of frothy milk, of course.
Fast forward six years. We’d moved someplace entirely new. My hands were itching to pull out an old recipe (actually, maybe they were itching for a hand to swat … where’d you get to, Peter?). The bananas were ripe. The muffin tins were sadly unused. The timing was perfect.
And so here we are, baking the most delicious muffins I’ve ever tasted. Rich and sweet with a peppery hit of cinnamon in the crumb topping. From our new home, to yours.
Ye Olde Favorite Banana Crumb Muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Keywords: bake bread breakfast dessert low-sodium vegetarian
Ingredients (10 muffins)
- 3/4 cups white whole wheat flour (I use King Arthur or Trader Joe’s brand)
- 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 bananas, mashed (the riper, the better!)
- 3/4 cups white sugar
- 1 egg, beaten
- 1/3 cup butter, melted
- 1/3 cup light brown sugar, packed
- 2 tablespoons all-purpose flour
- 1/4 teaspoon cinnamon, ground
- 1 tablespoon butter, softened
Preheat oven to 375 degrees F (190 degrees C). Spray 10 muffin cups (or 24 mini muffin cups) with cooking spray, or line with muffin paper.
Mix together flours, baking powder, baking soda, and salt. In a separate bowl, mix together mashed bananas, sugar, beaten egg, and melted butter. Stir the banana mixture into the flour mixture until just moistened (don’t overmix!). Spoon batter into muffin cups until they are each about 2/3 full.
In a small bowl, mix together light brown sugar, 2 tbsp flour, and cinnamon. Using your fingers or a fork, work softened butter through mixture until it resembles cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes (10 to 12 minutes for mini-muffins), or until a toothpick inserted into the center of a muffin comes out clean.
Q: What do you cook/bake to remind you of times past?