5-Star Banana Crumb Muffin 五星级香蕉脆皮满分

家里有些过熟的香蕉用来烘培最棒了，想尝试新食谱于是上网google一下。结果我被这个五星级的食谱给吸引，拿到五颗星的rating不算特别，但这个食谱竟然有7000多个好评，那肯定有过人之处。

诚如作者所说表面的脆皮是让这个香蕉满分与众不同的地方，刚烤好时脆脆的配上软软的满分口感的确很好，但是在我们这潮湿的天气不到24小时表面的脆皮就变粘皮了。另外，我虽减少了糖份但是这脆皮还是甜得很因为脆皮的主要成分是黄糖，我还是比较喜欢主要用面粉和牛油做成的脆皮，例如这个。

我倒认为香蕉满分本身是个star，松软之余又不失muffin应有的风味，也不会太油，室温收到第三天还是不会变硬变干，即使只是用了一般muffin的手拌法，强力推荐。

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A basic banana muffin is made extraordinary with a cinnamon-and-brown-sugar streusel topping. Personally I think that the crumb topping is too sweet for my liking even though I have cut down the sugar used. However, the banana muffin itself is a star, it is definitely a keeper to me.

Banana Crumb Muffin

Ingredients: (yield 12 standard size muffins)
(A)
190g plain flour
1 tsp baking soda
1 tso baking powder
½ tsp salt
(B)
3 bananas, mashed (I used 5 medium size bananas)
150g white sugar (I used 100g)
1 egg, lightly beaten
75g butter, melted

Crumb Topping
75g brown sugar (I used 50g)
15g plain flour
1/8 tsp ground cinnamon (I think can use more)
15g butter

Method:
1) Preheat oven to 190C. Line 12-hole muffin tray with paper liners.
2) In a large bowl, mix (A) together. In another bowl, combine (B) and mix well.
3) Stir (B) into (A) just until moistened. Spoon batter into prepared muffin cups.
4) For the crumb topping, mix sugar, flour and ground cinnamon in a small bowl, Cut in butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
5) Bake in preheated oven for about 18-20 mins until a toothpick inserted into center and comes out clean.

Note:
1) Suggest preparing the topping first and keep refrigerated before using.
2) You can use other crumb-topping recipe such this one, which I prefer.

(Recipe adapted from allrecipes.com by Lisa Kreft)