Sour Cream Banana Muffins with Oatmeal Crumble Ingredients: For the muffins: ¼ pound (1 stick) unsalted butter, room temperature 1/2 cup sugar 1/2 cup of dark brown sugar 2 eggs 1 ½ cups unbleached all-purpose flour 1 tsp baking soda 1 tsp salt 1 cup mashed very ripe bananas ½ cup sour cream 2 tsp vanilla extract For the topping: 1/2 cup of oatmeal (not steel cut, the quick oats kind but not the instant kind) 1/2 cup of a dark brown sugar 1/4 cup of butter, softened Preheat the oven to 350°F. Grease and flour two sheets of 12-muffin tins. (adding a dusting a flour on top of your butter or other grease barrier will help your muffins pop out beautifully after cooking.) With an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs, beating well. Add the dry ingredients to the butter mixture. Mix with a wooden spoon. Add the bananas, sour cream and vanilla. Stir well. Pour batter into each muffin hole, filling each 2/3 of the way up. Set aside. Cream together the oatmeal, brown sugar, vanilla, and butter. Scoop up a teaspoon of topping and crumble it on top of each muffin hole. Bake, until a tester comes out clean, about 40 minutes. Either serve warm, or cover once cooled to serve the next day for breakfast. These are heavenly cut in half with a pat of salty butter on top. Also fantastic with fig preserves.
Posted on: Sun, 10 Aug 2014 01:12:20 +0000
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