Tuesday, January 7, 2014

Banana Crumb Muffins with optional Walnuts! - 52 Breakfast Ideas

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As I am writing this much of the country is hunkering down for the coldest day on record.  Here in god's country we woke to MINUS 11 degrees.  We are hoping to reach zero as a high... Sigh.

Sounds like a good day to warm up that kitchen and get a little baking done!

And the good news is we stocked up so that we would not have to run to the store for a few days.  "This too shall pass", and if you are patient, so will the cold weather.  New Year's resolutions and all, we have a lot of fruit around the house.  Oranges, Clementines a favorite, but also bananas.  I have made this recipe with ripe bananas.  You just have to do a very good job of mashing.  But the recipe works best when you use those nasty looking bananas with lots of brown, over ripe, smelling strongly of bananas.  Not appetizing looking, but more filled with banana flavoring than the ripe ones.

I like this recipe a lot.  There is sour cream in the recipe (can substitute 1/2 and 1/2, heavy cream or whole milk... Or even more butter.  But the sour cream adds an extra little tang.  The topp comes out with a delicious coating of caramel cinnamon flavor.  I personally love walnuts in my muffins.  They bake to a softer crunch, adding texture and an Earthy extra flavor.  But if you are baking for kids, make the last half with a 1/2 cup (or more) of Chocolate Chips!!!

The only trick... Be careful with the final mixing stage... When you add the wet ingredients to the dry ingredients.  Only mix until the dry ingredients are mostly all mixed in with the wet.  Over Mixing will cause a dense muffin.  If you are careful, the muffins will grow in size, be lighter and a much better texture.

Lots of holes and crannies so you can slather a tab of butter if you really want to go Cabin Fever WILD!!!

OK... Here;s what I did...

Banana Crumb Muffins

  • 2 Cups Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • Big Pinch of Salt
  • 3 Over Ripe Bananas
  • 3/4 Cup Sugar
  • 1/2 Cup Sour Cream
  • 1 Large Beaten Egg
  • 1/3 Cup Softened Butter
  • 1/2 Cup Packed Brown Sugar
  • 1 Cup Walnuts (optional) and or
    1 Cup Chocolate Chips
  • 1/3 Cup Packed Brown Sugar
  • 2 TBS Flour
  • Pinch of Cinnamon
  • 1 TBS COLD Butter
Cooking Directions
  1. Preheat oven to 375 degrees
  2. Using a non stick spray, prepare a muffin tin. The recipe makes 12 medium size muffins.
  3. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together Sour Cream, bananas, sugars, egg, melted butter and Optional Walnuts. Stir the banana mixture into the flour mixture just until moistened... VERY IMPORTANT, DO NOT OVER MIX THIS STAGE or muffins will be too dense.. Spoon batter into prepared pans, about 2/3rds of the way up the sides.  If you did not over beat the mix, the muffins will rise the remaining way, almost doubling in size while cooking.
  4. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
  5. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.


This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!


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