King Arthur Flour's Banana Crumb Muffins

• 1/2 cup King Arthur unbleached all-purpose flour
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 4 tablespoons (1/2 stick) butter or margarine, room temperature
• 1 1/2 cups King Arthur unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 large, ripe bananas, mashed
• 3/4 cup sugar
• 1 egg, slightly beaten
• 13 cup butter or margarine, melted

1. For the topping, in a medium bowl, mix flour, sugar and cinnamon.
2. Add butter or margarine and mix with a fork or pastry cutter until crumbly.
3. Put aside while preparing muffin batter.
4. For the muffins, in large bowl, combine dry ingredients.
5. Set aside.
6. In another bowl, combine mashed bananas, sugar, slightly beaten egg and melted butter or margarine.
7. Mix well.
8. Stir into dry ingredients just until moistened.
9. Fill greased muffin cups three-fourths full.
10. (DO NOT USE PAPER MUFFIN CUPS!)
11. Using hands, arrange coarse, pea-sized crumbs over muffin batter.
12. Bake at 375 degrees for 18 to 20 minutes or until muffins test done with a cake tester.
13. Cool in pan 10 minutes before removing to a wire rack.

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Taken from cooking.nytimes.com/recipes/6245 (may not work)