Napoleon's Banana Muffin

Recipe View Preheat the oven to 375 degrees F (190 degrees C). Grease or line two 12-cup muffin tins with paper liners. (5 minutes)

Recipe View In a large mixing bowl, combine the mashed bananas, 1/2 cup brown sugar, honey, rum, and cognac. Mix with an electric mixer on medium speed until well combined. (3 minutes)

Recipe View In a separate large bowl, whisk together the 3 cups flour, baking soda, baking powder, and salt. (2 minutes)

Recipe View In another bowl, cream together the granulated sugar, 2/3 cup brown sugar, eggs, and melted butter until light and fluffy. (4 minutes)

Recipe View Pour the banana mixture and the creamed egg mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix. (3 minutes)

Recipe View In a small bowl, prepare the crumble topping: Mix together 1 cup brown sugar, 3 tablespoons flour, and cinnamon. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (5 minutes)

Recipe View Spoon the muffin batter into the prepared muffin tins, filling each cup about 3/4 full. (5 minutes)

Recipe View Sprinkle the crumble topping evenly over the batter in each muffin cup. (3 minutes)

Recipe View Bake in the preheated oven for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. (20-25 minutes)

Recipe View Let the muffins cool in the tins for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)