Banana, Sour Cream & Peanut Crumble Muffins

Step 1: Grease a 12 hole non-stick muffin pan (1/3 cup capacity).

Step 2: To make peanut crumble, combine flour and sugar in a medium bowl and rub in butter with your fingertips until mixture resembles coarse crumbs and then stir in peanuts.

Step 3: For muffins, combine flour and sugar in a large bowl.

Step 4: Whisk the sour cream, butter, eggs and banana in a large jug until smooth and then add to the flour mixture and stir until just combined.

Step 5: Divide mixture evenly among prepared pan holes and sprinkle with crumble mixture and cook in a moderate oven (180C) for about 25 minutes, or until golden brown and cooked when tested.

Step 6: Remove and stand in pan for 5 minutes and then transfer to a wire rack and serve muffins warm or at room temperature.