May 15, 2009

Banana Macadamia Crumbcake Muffins

Who doesn't like a good old-fashioned crumbcake? One of my favorite treats as a child was a Hostess crumbcake. Remember those? My consumption alone of these sweet little cakes most certainly kept the production lines very busy. So here is my tribute to one of my favorite childhood treats.......a quick and easy crumbcake muffin. I happened to have some really soft bananas, and a few macadamias that needed a new home. A little twirl in the mixing bowl and voila...a yummy crumbcake treat. You will like this.....I promise!

Banana Macadamia Crumbcake Muffins
Makes 12 Muffins

1 stick of butter, at room temperature
3/4 cup sugar
3 eggs
1 tsp vanilla
2 cups flour
1/8 tsp kosher salt
1 tsp baking soda
1 tsp baking powder
1 cup light sour cream
1 very ripe banana, mashed

1 cup brown sugar
2 tsp cinnamon
1 cup macadamia nuts finely chopped
4 Tbs cold butter, cut into pieces

Preheat oven to 350 degrees. Line muffin tins with cake liners

Cream the butter until soft. Add the sugar and beat until light and fluffy. Add the eggs one at a time, beating well after each addition. Add vanilla.

In another bowl, mix flour, baking soda, salt and baking powder. Fold the dry ingredients into the butter mixture in three batches, alternating with the sour cream. fold until blended after each addition. Once combined, fold in the mashed banana.

In a large bowl, mix brown sugar, cinnamon and macadamia nuts. Then add the butter and mix until the mixture looks like breadcrumbs.

Fill the paper lined muffin tins 3/4 full with the batter. Sprinkle the brown sugar topping over each to cover generously. Bake until browned and toothpick comes out clean, about 40 minutes. Leave in tin for 5 minutes, and out they come to cool on a wire rack.


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