Banana Crumb Muffins

Dorie Greenspan: Baking from my Home to Yours - adapted by Isabelle

For the muffins:
180g (1 1/2 cups) all-purpose flour
70 g (1/2 cup) brown sugar
50g (1/4 cup) sugar
15 ml (1 tbsp.) baking powder
10 ml (2 tsp.) cinnamon
2.5 ml (1/2 tsp.) ground nutmeg
1 ml (1/4 tsp.) salt
100g (3/4 cup) Daim - or chocolate chips or caramel
2 eggs
2 ripe bananas mashed
125 ml (1/2 cup) milk
125 ml (1/2 cup) vegetable oil
5 ml (1 tsp.) of pure vanilla extract

For the crumb:
120g (1 cup) all-purpose flour
140 g (1 cup) brown sugar
1 ml (1/4 tsp.) nutmeg
125g (1/2 cup) cold butter cut into pieces

For the muffins:
Preheat oven to 350°F (180°C).
Line a 12-cup muffin pan with paper liners.
In a large bowl, combine flour, sugar, brown sugar, baking powder, cinnamon, nutmeg and salt.
In another bowl, combine oil, eggs, bananas, milk and vanilla.
Add liquid ingredients to dry ingredients and mix gently.
Pour the batter among muffin cups.
Place the crumble on top of the muffins.
Bake approximately 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

For the crumb:
In a bowl, mix together flour, brown sugar and nutmeg.
Add butter and cut with a pastry cutter until a crumbly texture.

Bon Appétit!