Scrumptious Banana Crumb Muffins ~ My Way

For those of you who are familiar with Allrecipes.com, you would know that they have a Top 20 list of the most loved recipes on their site. The Banana Crumb Muffin is currently at the top of the list.

The first time I made them, I did not find them scrumptious as the recipe claims to be. This morning I decided to try the recipe again (I figured that there is still some potential) with some minor changes, and oh-my-gosh! were they were truely scrumptious! It's amazing how a little vanilla extract brings out the banana flavour in these babies. I also added sugar-in-the-raw to the crumb topping for the extract crunch. Oh yum!

Enjoy these moist muffins with a cup of espresso, regular coffee or tea. You can't go wrong!

Banana Crumb Muffins ~ My Way
(adapted from Allrecipes.com)
Metric measurements are included in bold font. Tbsp and Tsp measurements can be kept the same.

PREHEAT OVEN to 375 deg F (190 deg C) and grease or line 10 muffin tins.

FOR THE BATTER:

1-1/2 cups (240 g) all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Mix ingredients in a medium bowl; set aside.

3 bananas (don't mash them yet)
3/4 cup (175 g) granulated sugar
1 egg
1/3 cup (75 g) butter, melted
1 tsp (or capful) vanilla extract

Mash bananas in a large mixing bowl and then add sugar, egg, butter and vanlla. Mix well. Dump flour mixture into banana mixture and stir till moistened. Spoon batter in muffin tins and then make crumb topping.

FOR CRUMB TOPPING:

1/3 cup () sugar-in-the-raw
2 tbsp all-purpose flour
1/8 tsp cinnamon
1 tsp butter

Stir together the first three ingredients for crump topping in a small bowl and then cut in butter till it ressembles coarse crumbs. Spoon over muffins.

Bake in preheated oven for 18-20 minutes, or till a toothpick inserted in the center comes out clean.

Makes 10 large muffins.