Banana Crunch Muffins
These banana muffins are gently spiced with cinnamon and nutmeg. Pecans in the topping provide the crunch.
Ingredients
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Crunch Topping:
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1/3 cup all-purpose flour
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1/3 cup packed light brown sugar
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3 tablespoons unsalted butter, chilled, cut up
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1/2 cup pecans, chopped
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Muffins:
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2 cups all-purpose flour
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1-1/2 teaspoons baking soda
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1/4 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon salt
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2 medium bananas, mashed
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1 large egg
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1/3 cup milk
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1/2 cup granulated sugar
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1/3 cup packed light brown sugar
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1/2 cup (1 stick) unsalted butter, melted
Directions
1.
Heat oven to 375 degrees F. Coat bottoms of one jumbo 6-cup muffin pan, or line with muffin cup liners.
2.
Crunch Topping: In medium-size bowl, combine flour and brown sugar. With two knives, cut in butter until mixture resembles coarse crumbs. Stir in pecans; set aside.
3.
Muffins: In large bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt.
4.
In medium-size bowl, whisk together bananas, milk, both sugars and butter until blended. Make a well in flour mixture; put in egg. Stir until ingredients are just moistened.
5.
Spoon 2/3 cup batter into each muffin cup; evenly crumble Topping over each. Bake at 375 degrees F for 30 minutes or until toothpick comes out clean. Remove pan to rack to cool for 5 minutes. With metal spatula, release muffins; remove to rack to cool. Makes 6 jumbo muffins.
6.
Note: For 12 standard muffins, prepare standard-size muffin pan, as above. Spoon 1/4 cup batter into each cup. Bake at 375 degrees F for 20 minutes.
Nutrition information
Calories 625, Total Fat 30 g, Saturated Fat 14 g, Cholesterol 94 mg, Sodium 441 mg, Carbohydrate 85 g, Fiber 3 g, Protein 8 g.
Percent Daily Values are based on a 2,000 calorie diet
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