Sunday, September 12, 2010

Banana Crumb Muffins

10 September 2010 - Banana Crumb Muffins

My mum loves bananas. So do I. So I purposely went to buy a bunch of bananas just to bake something out of it. Earlier, I had bookmarked Ju's yummylicious-looking Banana Crumb Muffins recipe to try out. So this was it. Today's midnight bake is Banana Crumb Muffins.

Over-ripened bananas

Please remember to use over-ripened bananas as they are sweeter and also softer in texture which is just perfect to make muffins.

It seems like midnight baking is something of a norm for me nowadays. Well, what to do. Daytime schedule is full and hectic. Night time after Shern is asleep seems to be the best time to bake. The only drawback is that there is no more natural daylight to capture the photos of my bake, and that I have to sleep rather late, that is.

Ju's muffins look so yummylicious-ly brown because she used dark brown sugar. Mine, using light brown sugar, came out golden brown. The streusal toppings look so temptingly delicious looking. And just like what Ju described, the topping makes all the difference - it was an explosion of banana and cinnamon in every bite.

Batter spooned into muffin cups without the toppings yet

Streusal cinnamon sugar toppings sprinkled over batter

All nice and golden-brown muffins cooling on wire rack

Taken a huge bite off a muffin....yummy!

The results was a crispy top and exterior and moist yet fluffy inside. It was heavenly especially when taken warm.

One thing though, I wish for the recipe to yield out 12 muffins (instead of 10) so that I don't need manually add all ingredients by 20%. It is such a bother. 10 muffins are definitely not enough for our big family. :P

My 15-month old son ate 1 whole muffin by himself the next morning for breakfast!

: Banana Crumb Muffins (from Ju's The Little Teochew which was adapted from here)

Makes 10 muffins

- 190g all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3 bananas, mashed (I used 4 medium-sized over-ripened bananas)
- 150g white sugar ( I used light brown sugar, and reduced to 130g)
- 1 egg, lightly beaten
- 75g butter, melted or vegetable oil (I used melted butter)

For the crumb topping
- 75g packed brown sugar (reduced to 70g)
- 2 tbsp all-purpose flour
- 1/8 tsp ground cinnamon
- 1 tbsp butter

1. Preheat oven to 190 degree celsius. Lightly grease 10 muffin cups, or line with muffin papers.

2. In a large bowl, mix together flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3. In a small bowl, mix together brown sugar, 2 tbsp flour and cinnamon. Cut in 1 tbsp butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

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