As I started to follow the directions and put the papers in the muffin tin, my first thought was "How sad that looks with only 10 papers!" Who makes 10 muffins? A tin clearly is made for 12, so 12 it would be! You'd think that I would precisely measure and figure out what to add to make two additional muffins. Me? NO WAY! I can never even seem to follow a recipe exactly when I am making what it says! I'm always throwing in a bit of this or extra of that, or leaving out things entirely (sometimes on purpose, other times not!!). Anyway - I'm sure the original recipe makes great muffins. Below, I've listed the recipe as I made it (I'll note the extras in case you care!). I do have to say that these were some yummy, moist and tasty muffins with just the right amount of crunchy sweetness on top!
Banana Nut Crumb Muffins
Ingredients:For the muffins:
2 1/4 cups all-purpose flour (added an extra 3/4 cup to make the extra two muffins!)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten½ teaspoon cinnamon
1/2 cup butter, melted (upped the butter amount-likely slightly over 1/2 cup, didn't measure)
2 tablespoons greek yogurt (added for extra moisture to match extra flour)
1/2 cup chopped walnuts (these were not in original recipe but what is banana bread without nuts?)
For the topping:
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1 tablespoon white sugar (added to give a crunch to the topping)
1/8 teaspoon ground cinnamon (heaping scoop!)
1 tablespoon butter
Directions:
Preheat oven to 375°. Lightly grease 12 muffin cups, or line with muffin papers.
In a large bowl, mix together flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, cinnamon, yogurt, nuts 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 sugars, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. (sprinkle is a joke! I used a huge spoon and make sure the entire top was completely coated!)
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. Cool in tins for 10 min then remove to wire rack and let them cool as long as you can 'til they won't burn your fingers when you eat them!
