Struesel-Topped Banana Muffins

These muffins have been in the Park household for over 8 years.  They have passed the test of time.  One of my kid's is a very picky eater but when it comes to these muffins he can devour them almost all in one sitting.  Sometimes we even omit the crumb topping and they are still just as satisfying.  Perfect for anytime, anywhere and with anyone.

Struesel-Topped Banana Muffins
Yield: 12 muffins

Ingredients
1 1/2 cups all-purpose flour (I prefer unbleached, always)
2 tablespoons wheat germ (optional)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted

Topping:
1/3 cup brown sugar, packed
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions
1. Preheat oven to 350 degrees.  Grease 12 muffin cups or line with muffin liners
2. In a large bowl mix together 1 1/2 cups flour, wheat germ (if using), baking soda, baking powder and salt. In another bowl beat together bananas, sugar, egg and melted butter.  Stir the banana mixture into the flour mixture just until moistened.  Spoon batter into prepared muffin cups.
3. For the topping; in a small bowl mix together brown sugar, 2 tablespoons flour and cinnamon.  Cut in 1 tablespoon butter until mixture resembles coarse cornmeal.  Sprinkle topping over muffins.
4.  Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into a center of a muffin comes out clean.
5.  Let the muffins cool in the pan for about 5 minutes before transferring onto a cooling rack and allowing them to cool completely.

Source: Modified slightly from allrecipes.com