Monday, June 9, 2014

CInnamon Crumb Banana Muffins

A couple of weekends ago we took a trip to Valdosta State for freshman orientation.  It was an overwhelming weekend for mom but Ryan came home inspired and very excited about all the adventures that await him at Valdosta State. 

Since I assume that the majority of my blog readers are not familiar with the Valdosta area, I thought I would post some pictures of our most recent trip.

You can see why Ryan likes the campus so much.  It really is beautiful and I could tell by the look in his eyes on the very first day that we stepped on the campus, that had found college place for him.  (Of course, I denied it for a long time because it's so far away but in my heart, I knew that he wanted to be a Blazer.) 

So after a long, exhaustive day of orientation, Ryan is an official VSU Blazer.  It has been so fun to walk along beside him as he takes this next step (or leap - depending on your perspective) on his journey because he is so super excited about what lies ahead.

So how do I handle all of this transition and change?  I bake.  Most recently, I baked a batch of Cinnamon Crumb Banana Muffins from  They turned out really moist and delicious and they were exactly what I needed.

Cinnamon Crumb Banana Muffins
  • 1 egg
  • 1 cup sugar
  • 1 stick unsalted butter, at room temperature
  • 1 teaspoon vanilla
  • 1/2 cup buttermilk
  • 2 overripe bananas, mashed
  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • Crumb Topping:
  • 1/2 cup powdered sugar
  • 1/2 cup all purpose flour
  • 4 tablespoons unsalted butter, melted
  • 1/2 teaspoon cinnamon
  • pinch of salt

In a large bowl of a mixer, fitted with a paddle attachment, beat together the sugar, egg and vanilla until combined. 

Add the butter and beat until smooth and the butter is fully incorporated. 

Beat in the buttermilk and bananas. 


In a separate bowl, mix together the flour, salt, baking soda, baking powder and cinnamon. Slowly stir the dry ingredients into the wet until all the flour is incorporated.

Scoop the batter into a paper lined muffin tins.

Make the crumb topping by combining the powdered sugar, flour, cinnamon salt and melted butter. Using your hands, crumble the mixture over the batter in the pan.

 Sprinkle over muffin batter.

Bake in a pre-heated 350 degree oven for 30 minutes or until a toothpick comes out clean.

Muffin anyone?


No comments:

Post a Comment