Banana Muffins With a Gooey Sugary Top!

Yesterday when we got home from the grocery store with a bushel of new bananas, I realized that it was time to do something with the ones that were quickly browning in my fruit basket. Having just have made banana bread last week, it was literally the last that I wanted to make again, so I decided I was going to make Banana Nut Muffins. 

To my dismay I remembered that we didn't have any walnuts so my Banana Nut muffins were destined  to be just good ol' Banana Muffins. I searched the cookbooks that I had and couldn't find any banana muffin recipes so I set off to…






Google to find a recipe that looked yummy. The second recipe that I came across for Banana Crumb Muffins looked divine so I decided to go for it. 

When I was done making my muffins I realized that I used to much butter for "crumb" so rather than having a muffin with a crumbly top, I had a muffin that had a caramelized topping and with most of the muffins, some of the cinnamon/sugar mixture had sunk into the center of the muffins giving them an extra delicious filling. While unintentional, my "mistake" of to much butter made these muffins the best mistake I've ever made.

What You Need:

For the Muffins

1 1/2 Cups of Flour

4 Bananas (Mashed)

3/4 Cup of Granulated Sugar

1/2 Cup of Brown Sugar (not packed)

1 Teaspoon of Baking Powder

1 Teaspoon of Baking Soda

1 Egg

1/3 Cup of Butter (melted)

1 Teaspoon (ish) of Vanilla

3 Shakes of Cinnamon

What You Need:

For the Topping

3 Tablespoons (melted)

Brown Sugar

Granulated Sugar

Cinnamon

Now for the topping this is where I "went wrong"… I didn't measure! So just eyeball it! The key is to have it be all mixed together but still very "wet" looking from the butter.

What You Need To Do:

Preheat your oven to 375* and line your muffin pan with cupcake/muffin liners. 

In a large bowl or stand mixer, add your mashed bananas, sugars, butter, egg, vanilla, and cinnamon. Mix until combined. Then add in your flour, baking soda, and baking powder. Spoon your batter into your cupcake/muffin liners about 2/3 of the way full. 

Once you have spooned all of the batter into your cupcake/muffin liners, mix together your melted butter, white sugar, brown sugar, and cinnamon until the mixture is clumped together but still "wet" looking. Sprinkle over the top of the muffins as best as possible. 

Bake at 375* for 16-20 minutes depending on your oven. Mine baked perfectly at 18 minutes. If you're not sure if they're thoroughly cooked, stick a tooth pick in the center and if it comes out clean, they're done!

Let them cool slightly then enjoy! 

Authors Note: If your topping comes out more of a streusel/crumbly topping you actually did the original crumb recipe perfectly! If they came out more caramelized then you did my recipe perfectly! Either way, you can't go wrong, this muffins are delish! Enjoy!