Muffin Mondays: Banana Muffins

I wish I could promise that this will be my last banana post of the summer, but I just can’t. Still have so much #bananalove to share and this is a prime example. I met Anuradha, food blogger on Baker Street on Twitter, of course! She’s one of the kindest food bloggers out there, always so helpful, sharing the love and the master mind behind Muffin Mondays! She’s made Almond Muffins, Apple Rolled Oats Streusel Cider Muffins, Brownie Muffins and White Chocolate & Cranberry Muffins so far!

I am honored to be joining her on this Muffin Monday, were we shared a recipe and this is crazy, but she sent me a BANANA recipe. Pure coincidence, I swear. No, I didn’t bribe her to do it. Her little heart told her and this was BEFORE my 100th Post Banana Crazy Post came up!

What’s a Muffin? Muffins are cousins to Cupcakes. They are like the ugly duckling at times, rarely getting frosting or sprinkles; they don’t get filled with dulce de leche nor do they get fancy lace wrappers around them. This makes me so sad. Poor muffins right?

They do have great benefits: if made with a healthful intent, they’re the healthy alternative to artificial sugars and uberly sweet icings; they are a great breakfast staple and a quick snack as well. They’re easy to make and rarely take more than 10 minutes to prepare.

Other than the sex appeal, what’s the main difference between a Muffin and a Cupcake? 

• Cupcakes are made by the creaming method, where the softened butter is creamed with the sugar, aerated until pale and fluffy, causing the end crumb structure to be light and airy. When adding liquids (such as eggs) add slowly to form a lovely emulsion. After the liquids have been added, dump the flour (low protein) at once and mix until incorporated. Do NOT over-mix. 
• Muffins are made by the blending method, a process that combines two mixtures, one wet and one dry. Wet ingredients are basically oil or any melted fat, eggs and other liquids for flavorings. The dry (sifted flour, ground nuts, etc.) are added into the wet and mixed to incorporate. This could be done in a bowl with a spatula because there is no need to aerate the fats as it is with the creaming method.

Sexiest Thing Ever: Peeling the Wrapper Off a Muffin!

 Banana Muffins
Adapted from www.allrecipes.com

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 large bananas, mashed (reserve 1 tbsp for crumb topping)
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/2 teaspoon cinnamon 

Crumb Topping

1/3 cup sugar
1 tbsp reserved mashed bananas
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon butter

Directions

1. Preheat oven to 375 degrees F. Grease or line with paper cups a 12-hole muffin tin
2. For the crumbs: In a small bowl, mix together brown sugar, 2 tablespoons flour, 1 tbsp of mashed bananas and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal.
3. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt.
4. In another bowl, beat together bananas, sugar, egg and melted butter.
5. Stir the banana mixture into the flour mixture and mix until incorporated.
6. Spoon batter into prepared muffin cups and distribute the crumb mixture evenly.
7. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Note: Notice that my crumb topping somehow sank to the bottom. I think the weights of the nuts on top was the culprit! But check out An’s muffin tops, they are awesome!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on the muffin journey to make the world smile and beat glum Monday mornings week after week! Join us on this Muffin Adventure!  

Now head over to Baker Street and check out her version of this same recipe!