Warm Banana Crumble Muffins

Fragrant banana muffins with a buttery crumb topping, fresh and hot out of the oven. Doesn't that sound comforting on chilly, dark winter days like these? I discovered this recipe a couple of months after moving overseas, and desperately wanted something familiar and comforting that reminded me of home and these muffins were perfect. It was like a warm blanket of banana scented therapy. If you're like me, you probably have a few old spotty bananas lurking around your fruit bowl or freezer just waiting to be used up. These would be really delicious with some toasted chopped walnuts or milk chocolate chips thrown in, but they're pretty tasty just as they are. I hope these will bring you the same cozy, familiar memories as they brought me. Enjoy!

Banana Crumble Muffins

1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder

1/4 tsp nutmeg
1/2 tsp salt
3 very ripe bananas, mashed
1/2 cup white sugar

1/4 cup brown sugar
1 large egg, lightly beaten
1/3 cup unsalted butter, melted

Crumble Topping
1/3 cup brown sugar
2 tbs all purpose flour
1/8 tsp ground cinnamon
1 tbs butter, cold

Preheat oven to 375 F.

Lightly grease 12 muffin cups, or line with muffin papers. In a large bowl, sift together flour, baking soda, baking powder, nutmeg and salt. In another bowl, stir together bananas, sugars, egg, and melted butter. Gently fold the banana mixture into the flour mixture until just mixed. Avoid overmixing or the muffins will be tough. Spoon batter into prepared muffin cups. For the crumble, mix together brown sugar, flour and cinnamon in a small bowl. Cut the butter into the brown sugar mixture with a fork or your fingers until mixture resembles coarse breadcrumbs. Sprinkle the crumble evenly over the muffins. Bake in the preheated oven for about 16 to 18 minutes, rotating the pan halfway through, until a toothpick inserted into center of a muffin comes out clean. Let cool in the pan for 10 minutes, then remove and let cool... if they last that long.

White Chocolate Blueberry Cookies

A few years ago I was fortunate enough to stumble across a job posting for a pastry assistant position at a brand new hotel. All of those early mornings really paid off with the professional baking experience that I gained from working there, despite the Pastry Chef at the time being... unbalanced at best. I used to bake different variations of these cookies, and they were my absolute favourite! I remember making these on my very first day, so proud of myself, and passing one to my neighbour through her window from our driveway. These are amazing as they are, but feel free to swap the white chocolate for milk or dark chocolate, and the dried blueberries for other dried fruits or nuts, or simply more chocolate. A must-try, extremely addictive treat for anyone with a sweet tooth for chewy cookie goodness.

White Chocolate Blueberry Cookies

1 cup granulated sugar

3/4 cup unsalted butter, softened

1 1/2 tsp vanilla

1 tbs honey

1 large egg, lightly beaten

2 cups all purpose flour

1/2 tsp salt

1/2 tsp baking soda

1 cup white chocolate chips

1/2 cup dried blueberries

Preheat oven to 350 F. 

Cream sugar and butter until light and fluffy. Add the vanilla, honey and egg, scraping down the sides of bowl and mixing again to ensure the mixture is smooth. Sift flour, salt and baking soda, and add to butter mixture, stirring to combine. Gently stir white chocolate and blueberries into dough. Scoop into balls (whatever size you like, I like to use an ice cream scoop so they're all the same size), flatten gently and bake on parchment lined baking sheets until puffed and lightly browned around the edges, 8-10 minutes, rotating the pan about halfway through. These are better when they're still a bit chewy in the middle, so keep an eye on them so they don't overbake. Let cool before removing from baking sheet. Enjoy!