Banana Muffins with Crumb Topping

Banana Muffins with Crumb Topping

Ingredients

Crumb Topping

• ½ Cup flour

• ½ Cup light brown sugar

• Pinch of salt

• ¼ Cup cold salted Kerrygold butter, cut into cubes

Muffins

• 5 Whole very ripe bananas

• 1 Cup light brown sugar

• ¾ Cup softened salted Kerrygold butter

• 2 Large Eggs

• 2 Teaspoons pure vanilla extract

• 1 Teaspoon baking powder

• ½ Teaspoon baking soda

• Pinch of salt

• 2 Cups flour

Instructions

1. Preheat oven to 375 degrees.

2. Use muffin liners and grease a standard 12-sized muffin tin.

3. Brown Sugar Crumb Topping: In a mixer, add ½ cup flour, ½ cup brown sugar, pinch of salt, and mix until well combined. Add 1/4 cup cold butter and mix until crumbly and well combined. Place in refrigerator until ready to use.

4. Mash 2 of the bananas and set aside.

5. In a stand mixer fitted with the whisk attachment cream together softened butter and brown sugar until light and fluffy.

6. Add remaining 3 bananas and mix until well combined, scrapping down the sides as needed.

7. Add eggs, vanilla, baking powder, baking soda and salt. Mix until well combined.

8. Add mashed bananas and flour, mix until just combined.

9. Fill prepared muffin tin. I used an OXO Classic Ice Cream Scoop to evenly divide the batter.  Divide crumb topping over muffins.

10. Bake for 20-25 minutes until a toothpick, when inserted into the center of a muffin, comes out clean.