King Arthur Flour's Banana Crumb Muffins

Ingredients

TOPPING

• ½ cup King Arthur unbleached all-purpose flour
• ¼ cup sugar
• 1 teaspoon cinnamon
• 4 tablespoons (1/2 stick) butter or margarine, room temperature

MUFFINS

• 1 ½ cups King Arthur unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 3 large, ripe bananas, mashed
• ¾ cup sugar
• 1 egg, slightly beaten
• ⅓ cup butter or margarine, melted

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    256 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 40 grams carbohydrates; 1 gram dietary fiber; 20 grams sugars; 3 grams protein; 39 milligrams cholesterol; 240 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Makes 12 muffins. Submit six (6) on a plain paper plate for judging

Preparation

1. For the topping, in a medium bowl, mix flour, sugar and cinnamon. Add butter or margarine and mix with a fork or pastry cutter until crumbly. Put aside while preparing muffin batter.
2. For the muffins, in large bowl, combine dry ingredients. Set aside.
3. In another bowl, combine mashed bananas, sugar, slightly beaten egg and melted butter or margarine. Mix well. Stir into dry ingredients just until moistened.
4. Fill greased muffin cups three-fourths full. (DO NOT USE PAPER MUFFIN CUPS!) Using hands, arrange coarse, pea-sized crumbs over muffin batter.
5. Bake at 375 degrees for 18 to 20 minutes or until muffins test done with a cake tester. Cool in pan 10 minutes before removing to a wire rack.

40 minutes