Banana Berry Muffins
Servings 12 muffins
- 3 large bananas ripe
- 1 and 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon nutmeg
- 1/4 teaspoon flake kosher sea salt
- 3/4 cup granulated sugar
- 1/3 cup unsalted butter softened
- 2 eggs
- 1 cup mixed berries
- 1/3 cup granulated sugar
- 2 tablespoons flour
- 1/4 teaspoon cinnamon
- 2 tablespoons unsalted butter
- Preheat the oven to 375 degrees Fahrenheit. Line a 12-capacity muffin pan with muffin liners and grease the top of the pan.
- In a large bowl, mash the bananas together until they are completely blended into a paste. Set aside.
- In a medium-sized bowl, mix together the flour, baking soda, baking powder, nutmeg, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar at medium speed until smooth. Add the eggs, one at a time, mixing well after each addition. Add the bananas and mix until smooth, then reduce the speed to low and add the flour mixture in 2 increments, mixing until *just* combined. Stir in the berries.
- To make the crumb topping, mix the sugar, flour and cinnamon together in a small bowl. Cut the butter into small pieces, roughly 1/2 inch in length and width, and put the pieces in the bowl as well. Then gently stir the mixture just enough to coat the butter pieces in the sugar mixture.
- Evenly distribute the batter between the muffin liners, filling them about 2/3 full. Sprinkle about 1 tablespoon of crumb topping over each muffin. Bake for about 20 to 30 minutes, or until a toothpick inserted into the center of each muffin comes out relatively clean, the tops of the muffins are golden brown, and the crumb topping has turned into a crust.