Ingredients
2cupsall-purpose flour
1tspbaking powder
1tspbaking soda
½tspsalt
¼tspcinnamon
1dashnutmeg
10tbspunsalted butter,browned
½cupgranulated sugar
½cuplight-brown sugar,packed
½cupsour cream
2eggs
1tspvanilla extract
1¼cupsbananas,about 3 medium bananas, overripe, mashed well
¾cupall-purpose flour
½cupgranulated sugar
3tbspbutter
Preparation
Preheat oven to 350 degrees F.
In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg, set aside.
In the bowl of an electric mixer, mix together browned butter, granulated sugar and brown sugar. Stir in sour cream. Add eggs and vanilla. Mix in mashed bananas.
Slowly stir in dry ingredients and mix until well incorporated. Fill paper-lined muffin cups about ⅔ full with mixture. Sprinkle 1 tablespoon of crumb topping over each unbaked muffin.
Bake muffins 20 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool. Dust the crumb topping evenly across the top after baking.
Once cool store in an airtight container and allow to “ripen” for about 4 hours or overnight for prime taste.
In a bowl whisk together flour and sugar. Add butter and blend mixture with fingertips until large clumps form.
