Banana Crumb Muffins

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 1 dash nutmeg
• 10 Tbsp unsalted butter, browned
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 1/2 cup sour cream
• 2 eggs
• 1 tsp vanilla extract
• 1 1/4 cups mashed well, overripe bananas, about 3 medium bananas
• 3/4 cup all-purpose flour
• 3 Tbsp butter

Directions

1. Set the oven to 350 degrees. In a mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg, then put the bowl aside.
2. In the bowl of an electric mixer, beat the browned butter with the granulated sugar and brown sugar. Mix in the sour cream, then add the eggs and vanilla. Stir in the mashed bananas.
3. Add the dry mixture gradually, stirring until the batter is fully combined. Spoon it into paper lined muffin cups, filling each about 2/3 full.
4. For the crumb topping, whisk 3/4 cup flour with 1/4 cup sugar in a bowl. Add 2 Tbsp butter and work it in with your fingertips until you get big clumps; the mixture will look quite dry and dusty, but it should gather into clumps when pressed.
5. Scatter 1 Tbsp crumb topping over each muffin before baking. Bake the muffins for 20 minutes, or until a toothpick poked into the center comes out clean. Take them out of the oven and let them cool. Side note, I dusted the crumb topping evenly over the tops after baking.
6. When the muffins are cool, keep them in an airtight container and let them “ripen” about 4 hours or overnight for prime taste.