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Crumb-Top Buttermilk-Banana Two-Berry Muffins

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Submitted by: sklittle4224629

 

These muffins combine mashed banana, blueberries and dried cranberries in a buttermilk batter, with a cinnamon-streusel mixture sprinkled on top.
 

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg, slightly beaten
  • 3 small bananas, peeled and mashed
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup buttermilk
  • 1/3 cup butter, melted
  • 1/2 cup blueberries, fresh or frozen
  • 1/3 cup dried cranberries
  • 1/3 cup light brown sugar, packed
  • 2 tablespoons all purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon cold butter

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Method

Preheat oven to 375 degrees. Spray a 12-cup muffin pan well with a nonstick cooking spray or line with cupcake liners and spray liners lightly. In a large mixing bowl, combine flour, baking soda, baking powder and salt. In a medium sized mixing bowl, combine egg, bananas, granulated sugar, vanilla, buttermilk and melted butter; stir the banana mixture into the flour mixture just until moistened. Fold in blueberries and cranberries. Spoon evenly into prepared muffin cups. In a small mixing bowl, combine flour, cinnamon and brown sugar. Cut butter into mixture until it resembles coarse meal. Sprinkle topping evenly over muffins. Bake in preheated 375 degree oven for 20 to 22 minutes, or until toothpick inserted in center of a muffin comes out clean. Remove from baking pan to rack. Serve warm or cool.

 

Notes: These make a wonderful addition to almost any meal. Good sweet, breakfast muffin as well.

 

Number of Servings: 12

 

Submitted by: sklittle4224629 ()

 

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