Banana Cinnamon Crumb Muffins

1. Prepare the Topping

In a medium bowl, combine 1/2 cup of flour, 1/4 cup of sugar, and 1 teaspoon of cinnamon. Using a fork or a pastry cutter, cut in the 4 tablespoons of room temperature butter or margarine until the mixture becomes crumbly. The mixture should resemble coarse crumbs, which will give your muffins that delightful crunchy topping.

2. Combine Dry Ingredients

In a large bowl, mix together 1.5 cups of flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and 0.5 teaspoon of salt. Make sure these are well combined to ensure even distribution of the leavening agents, which is crucial for the muffins to rise properly.

3. Combine Wet Ingredients

In another bowl, mash the 3 large, ripe bananas until smooth. Stir in 0.75 cup of sugar, the slightly beaten egg, and the melted butter or margarine. Mix until everything is well combined, creating a smooth, wet mixture.

4. Mix Wet into Dry

Pour the wet banana mixture into the bowl with the dry ingredients. Stir gently until just combined. The key here is not to overmix; the batter should be just moistened and slightly lumpy. Overmixing can lead to dense muffins instead of light and fluffy ones.

5. Fill Muffin Cups

Preheat your oven to 375 degrees Fahrenheit. Grease a muffin tin or line with paper liners. Fill each muffin cup about two-thirds full with the batter. This ensures the muffins have room to rise properly without overflowing.

6. Add Topping

Generously sprinkle the prepared crumb topping over each muffin. Use your hands to press the crumbs lightly into the batter so they adhere well during baking.

7. Bake

Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until a tester inserted into the center of a muffin comes out clean. The muffins should be golden brown and smell heavenly.

8. Cool

Allow the muffins to cool in the pan for about 10 minutes. This helps them set and makes them easier to remove. Transfer the muffins to a wire rack to cool completely.