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Banana Crunch Muffins




Source of Recipe


HeatherD at Mimi's


Recipe Introduction


These are so good. Very moist and tender. As with all muffins, do not overmix.



List of Ingredients




MUFFINS:
1/2 c. butter, room temperature
1 c. sugar
2 eggs
1 t. vanilla
2 T. buttermilk
2 large bananas, mashed
1 1/4 c. flour
1 t. baking soda
1 t. baking powder
1/4 t. cinnamon

TOPPING:
3/4 c. brown sugar, packed
3/4 c. coconut
1/4 c. pecans, chopped
4 T. butter, room temperature
1 T. cream


Recipe



Preheat oven to 350 degrees.

Line 16 muffin cups w/ liners or spray with flour/oil spray. In a bowl, whisk together the flour, soda, baking powder and cinnamon. Set aside. In a large mixing bowl cream the butter for 1 minute. Add the sugar and mix for 30 seconds. Add the eggs, vanilla, buttermilk and bananas. Mix until combined. Add the flour mixture and mix just until combined, making sure not to overmix the batter. Scoop the batter into the muffin tins. Bake 16 - 18 minutes, until done.

TOPPING: While the muffins are baking, mix together the brown sugar, coconut, pecans, butter and cream (latex gloved hands work great for this). When the muffins are done, remove them from the oven (leaving the oven ON) and top each muffin with some of the topping mixture. Spread it over the muffins (the muffins are very soft when hot and I found it easier to spread the topping out when they came out of the oven). Put the muffin tins back in the oven for 3 minutes. Remove from oven, cool 10 minutes and remove muffins from the tins. Cool completely before storing.

NOTE: Muffins will be fine at room temperature for 2 days. Freeze for up to 1 month.