Banana bread crumb muffins

I overslept this morning and when I woke up, it was raining.

I don't mind the rain on certain days because it gives me a good excuse to laze about the house with Lorelai and bake if I want, or just think about the possibility of baking. I think I enjoy thinking about baking and cooking, sometimes more than the actual process.

But there's just something I love about baking bread-type desserts on a rainy day. Like these banana bread crumb muffins.They're a cross between banana bread and coffee cake and are baked into muffin form, perfect for a mid-morning snack with the usual cup of coffee. Or rather, Lorelai's usual cup of coffee.

Ah, my little coffee drinker. They start so young! And with Friends on in the background no less...

Banana bread crumb muffins:

• 2 over-ripened bananas, mashed
• 2 Tbs softened butter
• 1/2 cup of sugar
• 1/4 cup of sour cream
• 1 1/8 cups of flour
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1 egg

Preheat your oven  to 350 degrees. Grease a muffin tin with cooking spray. In a large bowl, cream together the sugar and butter. Beat in the sour cream, bananas, and the egg. In a separate bowl, whisk together the flour, baking powder, and baking soda. Slowly add in the flour mixture 1/3 at a time to the butter/sugar mixture, while mixing. Mix until all of the ingredients are incorporated well. Pour batter into muffin tins until they are filledat least 3/4 of the way. Now, make the crumb topping.

Crumb topping:

• 1/4 cup of light brown sugar
• 1/4 cup of flour
• 2 Tbs butter, chilled and diced
• a dash of salt
• 1 tsp of cinnamon

In a small bowl, mix together the sugar, flour, salt, and cinnamon. Add in the chilled, diced butter and mix with your hands until mixture is very crumbly. Sprinkle crumbs on top of each muffin using a spoon. Bake muffins in the oven for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before serving. Makes 8 muffins.