Blackberry Banana Muffins

The base of this recipe is from the awesome cookbook from Tate's Bake Shop. I only changed it because I didn't have any raspberries as the recipe called for. Instead I added 3 small, very ripe bananas in their place. The result is a deliciousy moist, not-too-sweet muffin with a burst of fresh berry goodness. The crumb topping gives it that little bite of sweet that keep you going back for more!

Double Berry Crumb Muffins (from Tate's Bake Shop Cookbook)

Crumb Topping:
1/4 c. firmly packed dark or light brown sugar
1/4 c. all-purpose flour
1/2 c. pecans, chopped
2 T. salted butter, melted
1-1/2 t. grated orange zest from one orange

Muffin Batter:
1-1/2 c. all-purpose flour
1/2 c. sugar
2 t. baking powder
1/2 t. cinnamon
1/4 t. salt
1/2 c. milk
1/2 c. salted butter, melted
1 large egg
1 c. blackberries (I cut them in quarters or halves)
1 c. raspberries

Preheat oven to 400 degrees. Grease 12 muffin cups.

Topping: In a small bowl, combine the sugar, flour, pecans, butter and zest. Mix together and set aside.

Batter: In large bowl, combine the flour, sugar, baking powder, cinnamon, and salt.  In a separate small bowl, combine the milk, butter and egg.
      Add the milk mixture to the flour mixture and fold them together. Fold in the berries and spoon the batter even into muffin cups.
      Spoon the crumb mixture over the top of each muffin.
Bake for 20 minutes or until toothpick inserted into the center comes out clean and the tops are just golden brown.

Enjoy warm with a pat of butter!

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