Yields 16 muffins
Ingredients:
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1 dash nutmeg
10 Tbsp unsalted butter, browned*
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 cup sour cream
2 eggs
1 tsp vanilla extract
1 1/4 cups mashed well, overripe bananas (about 3 medium bananas)
For (optional) crumb topping:
3/4 cup all-purpose flour
1/2 cup granulated sugar
3 Tbsp butter
Directions:
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg, set aside. In the bowl of an electric mixer, mix together browned butter, granulated sugar and brown sugar. Stir in sour cream. Add eggs and vanilla. Mix in mashed bananas. Slowly stir in dry ingredients and mix until well incorporated. Fill paper lined muffin cups about 2/3 full with mixture
To prepare crumb topping, in a bowl whisk together 3/4 cup flour and 1/4 cup sugar. Add 2 Tbsp butter and blend mixture with your finger tips until large clumps form (it will still be very dry and powdery but when you press it together large clumps should form). Sprinkle 1 Tbsp crumb topping over each unbaked muffin.
Bake muffins 20 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool (Side note, I dusted the crumb topping evenly across the top after baking). Once cool store in an airtight container and allow to "ripen" about 4 hours or overnight for prime taste.
*For a step by step tutorial on how to brown butter see link here. Be sure to brown it enough so you get that wonderful browned butter flavor in this recipe, also careful not to over-brown or it will be bitter.
