Some couples love to cook together.

Others — whether because it’s more efficient or perhaps a little control-freak-ism at work — divvy up the duties so that one cooks, while the other cleans up afterward.

Which camp do you and your partner-in-crime fall into?

For me, it’s usually the latter.

But if more harmony and togetherness in the kitchen is what you desire, then “A Couple Cooks” (Chronicle Books) is right up your alley.

The cookbook, of which I received a review copy, is by Sonja and Alex Overhiser, a photographer-and-writer couple in Indianapolis who created the award-winning blog, A Couple Cooks.

For each of the 100 recipes in the book, tasks are divided among two people, marked by a square and a circle to tell them apart.

Together, you and your partner can whip up everything from “Seared Tuna Steaks with Chimichurri,” “Meatballs with Fire-Roasted Marinara,” and “Truffle Pasta with Mixed Mushrooms & Goat Cheese” to “Spanakopita-Stuffed Mushrooms” and “Tiramisu Sundaes.”

I decided to try my hand at “Coffee Shop Banana Bread Crunch Muffins.” Admittedly, my husband wasn’t even home when I made these. But shhhh, we’ll keep that a secret between just us.

It also gave me a chance to test out a sample package from The Silicone Kitchen. After founder Rachel Breuhaus of Pittsboro, NC had her first child, her world became awash in the bright, bold primary colors of toys. Yet she longed for a more neutral palette, especially when it came to her kitchen.

So, she decided to create her own line of eco-friendly, BPA-free silicone kitchen tools that were more aesthetically pleasing. We’re talking minimalist white, navy, and matte black, as well as muted dusty rose and pale teal.

Besides being tastefully contemporary looking, they work wonderfully well. Case in point the silicone baking cups that I used for these muffins. You don’t have to grease them. While I lined my muffin pan with them, you could also just stand them upright on a baking tray because they are that sturdy. When it came time to unmold my muffins, they slipped out of the silicone baking cups just like that.

You can choose silicone baking mats, silicone cupcake cups in three sizes, and silicone baking pans. The Kitchen Starter Set, of which I received a sample, includes 24 regular cupcake cups, 12 jumbo cupcake cups, and 24 mini cupcake cups, as well as two half-sheet baking mats, and two quarter-sheet baking mats. The set is on sale now for $49.98.

These banana bread muffins are full of mashed bananas, cinnamon, and nutmeg. What sets them apart is the topping. It’s a cornflake streusel that’s made by stirring together crushed corn flakes, softened butter, sugar, and a little more cinnamon, which gets piled atop each muffin before baking.

The recipe called for unsweetened corn flakes, which is not that easy to find on grocery stores shelves that tend to be stocked with overly sugary cereals. But I was able to locate some from The Real Cereal Company via Amazon. You have to love the ingredients list, which is all of two things: organic corn grits and sea salt. They contain no fat and no cholesterol, either. The flakes are light and crisp, and have a wholesome grain taste that comes through.

The muffins are initially baked at 425°F for 8 minutes to give a quick boost so they rise high before the temperature is decreased to 350°F to finish baking.

They bake up moist and fluffy with that homey banana bread taste we all love. The crisp topping adds a novel texture and the nostalgic feeling of spooning into a bowl of morning cereal as a kid.

In the book, the Overhisers distinguish who does what in this recipe by using square and circle symbols. Barring that, I instead used the descriptors of: “cook #1” and “cook #2,” though, you’ll note that cook #1 definitely does most of the work here.

The muffins are best right out of the oven on the day they are made because that’s when the topping is at its crispiest. The Overhisers note than you can store the muffins in a container with a layer of paper towels on the bottom and on the top to help keep the top crunchy. I tried that, but didn’t find that it helped all that much, as my corn flakes definitely still softened overnight. If you do have leftover muffins, it’s best to reheat them briefly in a toaster oven to refresh the tops.

These muffins are ideal to enjoy on a lazy, holiday morning when all you have to do is open presents and enjoy the warmth of good company.

And even if your partner doesn’t help you make these, hopefully, he or she will lend a hand in the cleanup, which is what my husband happily did in exchange for these tender treats.

Coffee Shop Banana Crunch Muffins

(Makes 9 muffins)

1 1/2 cups (210 grams) all-purpose flour

2 teaspoons cinnamon

1/4 teaspoon nutmeg

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 1/2 cups (320 grams) mashed very ripe bananas (about 3 large or 4 medium)

1 egg

3/4 cup (150 grams) granulated sugar

1/2 cup (120 milliliters) neutral oil

2 teaspoons vanilla extract

For corn-flake streusel:

4 tablespoons (55 grams) unsalted butter, at room temperature

1 cup (30 grams) unsweetened corn flakes, (see Tip)

1/4 teaspoon cinnamon

2 tablespoons turbinado sugar, plus more for sprinkling

(Cook #1) Preheat the oven to 425°F (220°C). Line 9 cups of a 12-cup muffin pan with paper liners.

(Cook #1) In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and kosher salt. In another medium bowl, whisk the bananas, egg, granulated sugar, oil, and vanilla extract.

(Cook #1) Mix the wet ingredients into the dry ingredients using a spatula, stirring until a smooth batter forms. Avoid the urge to overmix. Let the batter rest for a few minutes while you make the streusel topping.

(Cook #2) To make the corn-flake streusel, in a small bowl, mash the butter with a wooden spoon. Add the corn flakes, cinnamon, and turbinado sugar and stir until the butter is fully integrated, crushing the corn flakes until they become broken down and crumbly.

(Cook #1) Divide the batter evenly into the muffin cups (the cups will be very full). Sprinkle the tops with corn-flake topping, then sprinkle with additional turbinado sugar.

(Cooks #1 and #2) Bake the muffins for 8 minutes, then lower the oven heat to 350°F (180°C) without opening the door. Bake until the tops are browned and a toothpick comes out clean, another 14 to 16 minutes. Cool for 10 minutes in the pan, then gently remove from the pan (wiggling the tops if they stick), and transfer to a rack to cool fully, about 1 hour.

Tips: Don’t have corn flakes? Use any unsweetened breakfast cereal. Or simply sprinkle the tops of the muffins with chopped walnuts and turbinado or granulated sugar.

This recipe uses two tricks for big muffin tops: baking at a high temperature for a few minutes to help the muffins rise, and using a large amount of batter in each muffin cup.

This recipe also works to make 12 standard-size muffins. Fill 12 muffin cups and bake for 15 minutes at 400°F (200°C).

Cooking Together: One of you can combine and divide the batter into muffin cups while the other makes the streusel.

For Dairy-Free: Substitute vegan butter.

Storage: To keep the tops crunchy, place the muffins in a storage container with a layer of paper towels on the bottom and on the top. They will keep at room temperature for u p to 3 days. To enjoy them at their optimum again, reheat them in a toaster oven or regular oven for a few minutes.

Adapted from “A Couple Cooks” by Sonja and Alex Overhiser

More Banana Bread Fun: Butter-Topped Banana Bread from Bestia

And: Coconut Macadamia Banana Bread