Coffee Cake Banana Muffins

Ingredients:

3-4 medium or large bananas
2 Tbsp brown sugar
1 1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 cup butter softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
2 Tbsp sour cream 

Crumb Topping:

1/3 c. granulated sugar
1/3 c. packed dark brown sugar
1 tsp. ground cinnamon
1/4 tsp. kosher salt
1/2 c. unsalted butter, melted
1 1/2 c. all-purpose flour

Directions:

Preheat the oven to 350. 
Place muffin liners in pan
In a small bowl, mash bananas, brown sugar, vanilla extract, and ground cinnamon.
In a large bowl, cream butter and sugar together until light and fluffy.
Add in eggs and beat until mixed.
To the wet ingredients, sift in flour, baking soda, and salt.
Stir until just combined. Add in sour cream and stir.
Pour in mashed bananas, and mix until combined.


Crumb Topping:
For the crumb topping, stir together the granulated sugar, brown sugar, cinnamon and salt until well combined. Whisk in the melted butter. Using a wooden spoon or rubber spatula, stir in the flour just until everything is combined.


Break apart the mixture into pieces and spread it on a rimmed baking sheet (I line the pan with parchment paper but it’s not necessary). As the mixture dries, crumble it into coarse crumbs with your fingers.

Bake in preheated oven for 30-45 minutes or until a toothpick inserted into the center of muffins comes out clean. If the crumb topping begins to brown too much, cover with foil loosely.

Allow the muffins to cool in the pan for 10 minutes.

Serve warm or at room temperature.

NOTE: used Texas Size muffin liners. If using regular sized liners reduce cooking time.