Happy Mother's Day to all of you awesome mamas! I hope your day was blessed beyond measure. My cuties made sure my day was filled with snuggles and good food, two of my favorite things. My only contribution to yesterday's menu were these..Read More
My dad and stepmom are visiting from North Carolina, which means my house is filled with sweets. Anywhere my dad is, sweets are involved, as well. The ice cream, cookies and candy that occupy our home are getting a ton of attention from my sweets-loving children (and me).Read More
I thought that by now I would be feeling less sad about my baby boy being in kindergarten, but I'm not. He has been my sweet little sidekick for the past five years, providing me with endless snugglesRead More
These muffins did not want to be made. My first batch was good, but not great. I altered the recipe in order to make them great (and they are!). When I started the second batch, I realized I didn't have flour. What?! When do I not have flour in my kitchen? The next day, flour in hand, my strawberries were lacking freshness.Read More
I feel like a bit of a two-timer. I've had a favorite muffin for years, and now I'm suddenly dreaming of another. My old muffin still has a special place in my heart, but this new one gives me butterflies. I'm one of those people who goes to a restaurant and doesn't stray much from the usual order. When I find something I love, I stick with it! So when it was time to make this muffin recipe, I almost felt like it was a waste of time. Like any other muffin than my usual would be a huge disappointment.
And I could not have been more wrong! I am now feeling inspired to order something besides the Spinach Veggie Wrap (for the 273rd consecutive time) at Jason's Deli!
First, make the topping:
Preheat your oven to 375 degrees F.
In a medium bowl, combine:
1/2 cup light brown sugar
1/2 cup all-purpose flour
2 tablespoons unsalted butter, softened
1 teaspoon cinnamon
Rub with your fingers to form coarse crumbs. Refrigerate until ready to use.
Now make the mufins:
Spray a 12-cup muffin pan with cooking spray.
In a medium bowl, whisk together:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
In a large bowl, using a hand-held mixer, beat 1 large egg at medium speed until frothy.
3/4 cup sugar
1 tablespoon unsalted butter, melted
Beat until pale yellow, 1 minute.
Beat in, until blended:
1 rounded cup sour cream
1 teaspoon pure vanilla extract
3/4 teaspoon finely grated lemon zest
Add the dry ingredients and beat at low speed until almost blended.
In a small bowl, toss together:
1 rounded cup frozen blueberries (I used fresh, and mmmm!)
1 tablespoon flour
Gently fold the blueberries into the batter.
Fill the muffin cups three-fourths full of batter and sprinkle with the topping.
Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean. Remove the muffins from the pan and allow them to cool on a rack.
You'll be two-timing your favorite muffin in no time!
This Banana Crumb Muffins recipe is a delicious way to use up ripe bananas. You will love the crumb topping with brown sugar as an afternoon treat on these tender muffins. So tasty you may want to find friends to send them too! Otherwise be prepared to eat them all yourself!
My family's love for bananas is inconsistent. There are times when we go through a large bunch in just a few days. And there are other times, like now, when we are constantly looking at a bowl full of sad, browning bananas that are reaching the end of their life span.
Sometimes I get too busy and the bananas get mushy way beyond any worth, so I am left throwing them into the garbage. But sometimes I am able to find a sliver of time when I can throw something together that the bananas can be a part of.
My absolute favorite thing to make with ripe bananas are these tasty muffins. They are so tasty that I usually send most of them to work with my husband so I don't eat them all myself!
Preheat oven to 375 degrees F. Line 12 muffin cups with muffin papers, or you can grease the cups and forgo the papers. I prefer using papers because it keeps the muffins fresh for a bit longer.
In a large bowl, mix together:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
In a separate, medium bowl, combine:
2 large ripened bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
Stir the banana mixture into the flour mixture until just moistened.
Spoon the batter into prepared muffin cups.
In a small bowl, mix together:
2/3 cup packed brown sugar
4 Tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
Cut in 2 Tablespoons of melted butter until mixture is moist and looks something like this:
Sprinkle topping over the muffin batter inside prepared muffin cups.
Bake in preheated oven for 18-20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
And the first thing I always do upon removing them from the oven is put a pat of butter on one and serve it to my 3-year-old because he is always waiting a little too eagerly at the table, ready to devour as many muffins I am willing to give to him.
Muffins not your thing? Here is another one of my favorite banana recipes Cream Cheese Chocolate Chip Banana Bread, this recipe is packed with banana goodness and has CHOCOLATE! It's a hit in our house!