Sweet Decadenze

Like I’ve mentioned here, my Mum ‘engaged’ my baking services for her company’s mini-function tomorrow.  She asked me to bake 2 types of muffins (12 of each), and decided to forgo the butter cake upon hearing that I have been feeling under the weather for the past 2 days.

I had been doing some research for the past week or so, and have already decided to bake these delectable banana crumb muffins after coming across them on Nic’s Bakingsheet.  The muffin batter seems common enough, but it’s really the crumb topping which caught my attention.

Well… the rest is thus history…

Banana Crumb Muffins

For the Muffin Batter:
3 cup all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 1/3 cup sugar
6 tbsp vegetable oil
1 cup butter milk
2 egg
1 1/3 cup banana, mashed
2 tsp vanilla

For the Crumb Topping:
1/2 cup all purpose flour
1/3 cup sugar
1/4 tsp salt
3 tbsp shortening, small pieces
1 tbsp banana, mashed (from the mashed banana for batter)

1. Preheat oven to 175°C.
2. Line 12 muffin tins with cupcake or muffin liners.
3. Prepare the crumb topping first.  In a small bowl, whisk together the flour, sugar and salt.
4. Cut the shortening into the flour mixture until it resembles coarse crumbs.
5. Stir in the mashed banana and set bowl aside.
6. Prepare the batter next.  Sift together the flour, baking soda, baking powder and salt in a medium bowl. Leave aside.
7. In a large bowl, cream together the sugar, vegetable oil, buttermilk, egg, banana and vanilla until well-mixed.
8. Add in the flour mixture into the banana misture and stir until just combined.
9. Spoon batter evenly into liners, filling each about 2/3 full.
10. Top each muffin with the crumb topping mixture, dividing it evenly.
11. Bake for 18-21 minutes or till a toothpick inserted in the middle comes out clean and muffins spring back when gently pressed.
12. Remove individual muffins to cool completely on a wire rack before storing in air-tight container if not serving.

Yield : 14 medium-large muffins

I’ve tried about half of a muffin, and I must say that the crumb topping makes it much more delicious and crunchy.  A definite twist and deviation from the normal banana muffins I’ve tasted.

And if anyone living in my part of the world is having some problem finding buttermilk at the supermarkets, fret not.  I couldn’t locate any either.  As a substitue, you can squeeze 1 tbsp of fresh lemon juice to 1 cup of regular milk and let it stand for 10 minutes… and Voila!  You get the buttermilk!