17 March 2009

16 March/365 - Banana Crumb Muffins

Banana Crumb Muffins

1/2 cup (1 stick) butter, at room temperature
1 cup granulated sugar
2 large eggs
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe bananas
1/2 cup sour cream [I used light sour cream]
1 teaspoon vanilla

Preheat the oven to 350°F. Line muffin tins with paper liners. Cream the butter and sugar until light and fluffy. Add the eggs, beating well. Sift the dry ingredients together and combine with butter mixture, mixing well. Mash the bananas, then add them, the sour cream, and vanilla and mix well. Pour batter into lined cupcake tins. Sprinkle with crumb topping.

Crumb Topping
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Mix together the brown sugar, the flour and cinnamon. Cut in butter until mixture is crumbly. Sprinkle topping on muffins. I put about one and a half teaspoons on each muffin.

Bake 350* for 18-20 minutes.

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