In this recipe, you will learn how to turn overripe bananas and a can of pumpkin puree into perfectly moist muffins, and how to create a foolproof crumble top that will enhance any and all muffins you ...

Next, prepare the crumb topping mixture ... sprinkle the topping over the top of the muffins, and bake in the center of the ...

Divide the batter between the paper cases and scatter the top of each muffin with the crumble mixture. Bake on the middle shelf for 25–30 minutes or until golden-brown, well risen and a skewer ...

My muffins never stick and bake very evenly. If you are using metal trays, line them with paper, or butter the insides before adding the batter. Finally, spoon some of the crumble over each muffin ...

They have a yummy crunchy cinnamon crumble topping on top. They will keep for a few days in the pantry, a week in the fridge, or months if frozen. Makes 12 medium muffins.

Gently press some of the crumble mixture on top of each muffin. Bake in 200°C (400ºF) oven for about 20 minutes or until cake tester inserted comes out clean.