Possibly My Favorite Muffin Ever: Banana Crumb Muffins

These are by far one of the best muffins I have ever had. They are moist and have such a great flavor. Doug has also declared these the best muffins and I'm pretty sure that we are both itching to run into the kitchen and have another one, even though I made them to have for breakfast this week.

I found this recipe on Annie's blog, which has never steered me wrong. This is also the same place that I read that you can freeze bananas if you won't be able to use them before the go bad. All you have to do is mash them up like you would if you were going to immediately use them, but then put them in a bag and stick them in the freezer. When you are ready to use them just microwave them for a short time and they will be perfect.

This is a simple recipe that is really easy to throw together and doesn't take long to bake. I cannot wait to have another one of these for breakfast tomorrow.

Banana Crumb Muffins

Source: Annie's Eats

For the muffins:

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

½ teaspoon cinnamon

1/3 cup butter, melted

For the topping:

1/3 cup packed brown sugar

2 tablespoons all-purpose flour

1/8 teaspoon ground cinnamon

1 tablespoon butter

Directions:

Preheat oven to 375°. Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 ½ cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, cinnamon 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.