I’m going to talk about the weather again. I think I’m turning into my grandma. Bear with me.
So, yeah. We’re buried in snow. My husband took several measurements in various spots in our yard. You’re not surprised at me telling you he’s a scientist, are you? He lives for data collecting. The verdict: 13 inches. Over a foot of snow. Ewwww.
But when life gives you snow, you play in it. And that’s what we did.
Or you stay inside, watch Dinosaur Train and snack with Mom.
And boy did we do a lot of snacking. Let me tell you about these amazing Banana Crumble Muffins. They’re the perfect snack, breakfast, anything.
I’m pretty particular when it comes to the ripeness of bananas. I like them best when they are brightly yellow, slightly green at the top, and free of brown spots. There’s a small window I can eat them like this. As soon as the green is gone, I wish I could just snap my fingers and make them super-duper ripe. Waiting out banana ripening requires patience, and well, that’s not one of my strong suits.
Nathan, my husband, doesn’t have much of a sweet tooth, and he’s very particular about dessert-type foods. Who is this guy? To his credit, he does love brownies and muffins. I’m always looking for ways to turn ordinary brownies and muffins into extraordinary brownies and muffins. It’s fun for me, and I have to say, I think he likes my experiments.
I really like sour cream in muffins. I think it provides great flavor, and the end result is always a moist muffin. These muffins are so moist you don’t even need to butter them. I’m totally serious. And oh goodness. The crumble topping on the muffins is amazing. I really feel that all muffins need a crumble topping. That would be a perfect world.
I can’t get enough of these muffins and neither can Nathan. We’re waiting (me, rather impatiently) for the bunch of bananas sitting on our counter to ripen, so I can make them again. I hope you love them as much as we do.
Adapted from: Chefdruck