Googled this recipe because I had a few bananas going to waste. I made them with pecan bits. OMNOMNOM! The crumb top is worth the price of admission! Somehow, though, it dominated the banana flavor of the muffins. I will have to experiment with it to figure out how to get both flavors to pop.
I'm NOT an experienced baker, but this seemed pretty easy to me. I did have some problem getting the topping to the right consistency initially. I gradually added a little more butter, but then I realized I had too much butter and it wasn't crumbly enough, so I added tiny bits of more flour and worked it until it came out right. Probably just needed a better tool than a fork or something. Next time I'll try using slightly softened butter for the topping rather than COLD butter.
Hands down, these are the best banana muffins I have ever tasted. Outstanding recipe! Thank you for sharing. I added a scant tsp each of cinnamon & vanilla, plus a healthy grating of fresh nutmeg. Used no nuts in the crumb topping, but did include about a tbsp of rolled oats.
Kids and family loved these and they were perfect and easy to make!
I've made two batches so far and the 2nd was just perfect! I used gluten-free all-purpose flour, added vanilla, cinnamon, and nutmeg, and used canola oil and honey instead of butter and sugar (same amounts). I omitted the topping and just sprinkled more cinnamon on top. I will experiment with adding other things too in future batches, like walnuts or raisins or chocolate chips. I baked it at 350 as well. Using standard muffin tins I made 15 muffins.
I absolutely loved this recipe! I only made 6 muffins the first time I baked these. This was because I wasn't sure if they would turn out good or not. I have tried so many banana muffin recipes, but I have never really liked the taste of the muffins! This wasn't the case this time, these are great tasting and pretty to look at! I altered the recipe a bit though. I added 4 teaspoons of Hershey cocoa powder, one teaspoon of vanilla extract and a splash of olive oil. Plus that I used a little bit more salt than in the original recipe. Chocolate and salt is a great combo in sweet desserts. I did also use about a tablespoon of brown sugar in addition to the white sugar. I really like the taste of brown sugar! Wow... these muffins came out great. I will definitely bake these again...
Not that this recipe needs another review... but these were AWESOME! My picky DD first snubbed them until I made her taste them, then came "Yummmm, these are good!" I did use only 2/3 C. of brown sugar instead of 3/4 C. white sugar and added 1 t. vanilla and a dash of nutmeg to the muffin itself as posted in other reviews. I also used I Can't Believe It's Not Butter instead of butter. I think next time I'll try subbing some of the butter/ICBINB in the muffin for applesauce, but not all as the buttery taste really compliments these. Thanks MizzNezz!
Such an easy afternoon recipe! The crumb topping really puts these muffins over the top. Delicious!