Banana Walnut Muffins with Brown Sugar Crumble

I know what you're thinking...another banana recipe?? Yep. At some point in the week, every single week, I have 2 or 3 overripe bananas sitting in my kitchen just begging to be put out of their misery. I was raised to believe that wasting food is a crime, so of course I would feel guilty throwing those poor bananas away. I have already shared Flour Bakery's Famous Banana Bread recipe and a Banana Chocolate Chip Espresso Muffin recipe, both of which are absolutely delicious. This recipe for Banana Walnut Muffins with Brown Sugar Crumble topping is another keeper. The muffin is moist and delicious, the crunchy brown sugar topping with a hint of cinnamon adds just the right amount of texture and sweetness. Your house will smell like brown sugar/cinnamon/banana heaven when you bake them. Seriously. And if you bring the muffins to work like I did, you will be tempted by the heavenly aroma  and may arrive with one or two muffins missing. Don't worry no one will know....

If you're debating whether or not to make these muffins the next time you need to use up some overripe bananas, here are some of the responses I received from coworkers: "unreal", "so delicious", "amazing", "I had a tiny mouth orgasm" (now who doesn't like to hear that!).

Banana Walnut Muffins with Brown Sugar Crumble

Muffin Ingredients:

1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
3 large over ripe bananas, mashed
3/4 c granulated sugar
1 egg, lightly beaten
1/2 c unsalted butter, melted
1/2 teaspoon vanilla extract
1 c walnuts, coarsely chopped (optional)


Topping Ingredients:

3 tablespoons unsalted butter, cold cut into pieces
2/3 c lightly packed brown sugar
1/4 teaspoon cinnamon
2 tablespoons all purpose flour


Directions:

Preheat oven to 375 and line a 12 cup muffin pan with paper liners or spray with non-stick spray.

To make the topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Using a pastry cutter (or 2 knives) add the cold butter chunks and cut in until blended and crumbly and no large chunks of butter remain. It's important to keep the topping cold so refrigerate until ready to use.

To make the muffin batter:

In a large bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Whisk to combine.

In a medium size bowl, combine the mashed bananas, sugar, vanilla, egg and melted butter. Stir well until combined.

Make a well in the center of your dry ingredients and pour the wet ingredients into the well. Using a wooden spoon, mix just until combined. (there may still be some light streaks of flour remaining). Gently fold in the chopped walnuts. Tip: It's important not to overmix muffins otherwise they will come out tough, not light and tender. The secret to a good muffin is not to overmix.

Using a spoon (or large cookie or ice cream scoop), scoop the batter into the prepared muffin pan dividing evenly between the 12 cups.

Divide the crumble topping mixture evenly between the 12 mufins.

Since these are large muffins with a topping, I like to use muffin/cupcake liners with tall edges like these tulip cupcake liners. The batter clings to the edges creating tall muffins and the topping stays intact. If you don't have these, regular cupcake liners or just spraying the pan with non-stick spray also works, but some of the crumble topping may fall off.

Bake at 375 for 18-20 minutes. Test with a toothpick to ensure muffins are done but don't overbake. Allow to cool in the pan for 10 minutes then remove to a wire rack.

Tip: Place foil or a baking sheet on the rack underneath the muffin pan to catch any sugar that may fall off of the topping so it doesn't make a mess in your oven.

Store leftovers (if any) in an air tight container for up to 2 days. You could probably freeze these muffins too but nothing ever lasts long enough in my house for me to freeze.