I think muffins are the best invention ever! As much as I enjoy making quick breads, muffins cook up quicker and are far less likely to have dry edges or spots. For this reason, finding a banana muffin recipe that tasted as good as banana bread but that would not end up overcooked on the edges before the center finally gets cooked, became a quest of mine.
After many trials and errors, much to the families delight, as they got to taste each of them, I think I have finally hit on the best possible recipe. Although all the recipes I tried were good, this particular one stayed freshest the longest. In fact, these muffins got moister the longer they sat. I do have to admit though, I had to make three successive batches before the family didn’t eat them quicker than two days. Finally on the third batch they were over the initial excitement of banana muffins and I finally got to have them sit for five whole days. Low and behold, they were more moist than the first day and still not over-moist.
The addition of the crumble topping was received with mixed reviews. Grace loves crumble topping on anything, but when I presented her with one batch that did not have the crumble topping she admitted that these muffins were better without it. In her opinion the crumble topping took some of the focus away from the wonderful texture and flavor of the muffin itself. Hubby loved them both ways; Zeb doesn’t care for crumble too much so he liked them without. As for me, I liked them both ways, but knowing that the crumble isn’t an absolutely necessary step makes them even more appealing to make. Less time to get to the eatin’.
Another thing that is great about these muffins is they freeze well. Rather than see the last of the third successive batch go to waste I froze a few. It wasn’t very long, probably three weeks, before Grace had a craving for muffins and took one out to try it. She let it defrost on the counter overnight and it was perfect.
We are definitely a muffin family and with this quick and easy recipe, muffins are just 30 minutes away, and for this I am — Simply Grateful.
Super Moist Banana Crumble (or not) Muffins
- 1 1/2 Cups Flour
- 1 Cup Sugar
- 1 tsp. Baking Soda
- 1/2 tsp. Salt
- 3 Large Ripe Bananas
- 1 Large Egg
- 1/3 Cup Melted Butter or Vegetable Oil
- 1 tsp. Vanilla Extract
Optional Crumble Topping:
- 1/2 Cup Flour
- 1/2 Cup Brown Sugar
- 6 Tbsp. Shredded Cold Butter
- Preheat oven to 450.
- In a large bowl, combine dry ingredients.
- In separate bowl, mash bananas.
- Add egg, butter or oil, and vanilla to bananas and mix well.
- Stir banana mixture into dry ingredients just until moistened. Do not overmix.
- Fill greased or paper-lined muffin cups half-full of batter.
- If making optional crumble topping: Combine all ingredients and mix with hands. Sprinkle evenly over muffins.
- Bake muffins 5 minutes at 450 and then reduce heat to 375 and bake an additional 13 minutes.
- Cool 10 minutes before removing from pan.
Very often people think you need to have over-ripe bananas to make muffins or bread. This is not the case. The riper the banana, the mustier or stronger the taste. If you use bananas that are just beyond the green stage, the flavor is still there, just not as strong. The advantage to using the greener bananas though is that they don’t turn to a liquidy mush and you end up with banana chunks in your muffins. So, whether you use just-ripe or over-ripe bananas, it’s all good!
Recipe by: Tilly Frueh, Simply Grateful Cooking at https://simplygratefulcooking.wordpress.com/ – 2017