Banana Crumb Muffins

My idea of a perfect afternoon is one where I don't have class, and have some free time without any of that pressing homework that has to be done now or never. On these afternoons I like to bake. 

I make sure my apartment is perfect and clean, the animals are all happy, candles are lit, and pandora is playing some version of a love song. 

Once everything is beautiful and perfect I begin. I preheat my oven and pull my beloved pink Kitchenaid away from the wall. No matter what I bake I know that this is a time of relaxation and healing. There is nothing better than baking to make a stressful day better. 

There is something simply magical about turning inedible things like flour and raw eggs into an edible little gift that can make anyone smile.

There is also something so reassuring about baking. It reminds me of a quote from the move Julie and Julia. When Julie is asked what she loves she says this, "Chocolate cream pie! You know what I love about cooking? I love that after a day when nothing is sure and when I say nothing, I mean nothing. You can come home and absolutely know that if you add egg yolks to chocolate and sugar and milk, it will get thick. That's such a comfort."

 

So the other day when I needed comfort, excitement, relaxation and fun I turned towards banana crumb muffins. This recipe is one of my favorites and believe it or not I got it from one of my best friends who knew nothing about baking or cooking prior to college (and meeting me!). This was probably the only recipe she had at that time, and I have made it ever since. 

It's not much different than other banana bread recipes except that it calls for a wonderful slightly cinnamon-y crumb topping. These muffins are usually gone in a day. I hope you can find comfort in baking these muffins as I have for the last few years.

Banana Crumb Muffins
From Allrecipes.com 

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions  Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers. 

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. 

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. 

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

**Tip. When I have bananas that I don't eat before they turn brown (which seems to happen every time I buy bananas...) I take the brown ones and cut them up and freeze them. I just keep adding to the bag of "VERY ripe bananas" until I want to make these muffins. That way I don't end up craving these muffins and have no ripe bananas to make it with. That would be tragic!