Monday, January 2, 2012

Banana Bread Muffins

Happy New Year to all of you!

I hope you capped off an amazing 2011 and are welcoming 2012 with open arms.

I know I am.

I've been silent as things in my life got reorganized with my day job. I've said before, I've been promoted, it takes more of my time, but one of my 2012 resolutions is to re-establish a better work/life balance.

I resolve to be more organized.

I resolve to take better care of myself and my family.

I resolve to get back to writing, baking, cooking, because it truly is my therapy.

I resolve to be more positive and happier.

I resolve to have tea and read a bit (of something) as many nights a week as my tired eyes allow.

This recipe is neither lighter nor local, I promise to get back there. These, however, are homemade, which is again all part of my focus, to make as much from scratch as possible, but also to not go overboard. I like to embrace moderation in all life, and I know that sometimes, convenience trumps all.

It's all part of the resolution to be more balanced overall.

I hope 2012 is already treating you well, and I wish everyone the happiest of New Year's!

Banana Bread Muffins
Yield: 1 dozen

These are perfect for a weekend morning treat. They're easy to throw together and you'll have almost everything on hand to make them in a pinch!


  • 1 cup granulated sugar
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 2 large eggs
  • 3 ripe bananas
  • 1 tablespoon milk
  • 1 teaspoon ground cinnamon
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons chilled butter, cut into small pieces


Preheat the oven to 325 degrees. Grease/butter your muffin tins and set aside.

In one bowl (or a stand mixer bowl) cream the sugar and butter until fluffy. Add the eggs one at a time and beat well after each addition.

In another large bowl, combine flour, baking powder, baking soda and salt and whisk to combine further.

In a small bowl, mash the bananas with a fork, add milk and cinnamon and stir.

Finally, add the banana mixture to the sugar/butter mixture and stir to combine. Slowly add flour mixture to the bowl stirring as you go until flour just disappears.

Spoon batter into your muffin tins, and set aside.

Now, for the topping - combine brown sugar, 2 tablespoons flour, and 1/2 teaspoon cinnamon; cut in butter with a pastry blender or 2 knives (or in a food processor) until mixture resembles coarse meal. Sprinkle topping evenly over batter.

Pop into your oven for 30 minutes and bake until a toothpick inserted in the center of the muffin comes out cleanly.

Allow to cool in the pan for at least 10 minutes before popping out to serve or cool completely on a wire rack. Pin It


Vgantley46 said...

Those muffins look absolutely delish! Thanks for sharing.

Kelly said...

Mmm banana bread is my favorite and these look amazing!  Happy New Year! xoxo

Emily @ A Cambridge Story said...

Happy New Year and welcome back! I have found it challenging with everything else in life to keep up with blogging too -- but then I think about how much of an outlet it is for me and I keep plugging away. Here's to balance in 2012!

Megan said...

These sound like a perfect mid-morning treat! Banana bread in bite sized form :)

Lori said...

These muffin sounds great! Just found your blog via The Daily Palette & Twitter. She mentioned you might be a pug fan as well.

bellini said...

Good words to start the new year with. I do love a muffin with a crumbly topping to start the morning off right Kimmy.

Guest said...

Delicious! I used 1/2 whole wheat flour and 1/2 white. Also, did 1/2 brown sugar and half white. Topped with turbinado sugar instead of your crumble. Thanks so much!

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