Banana Streusel Muffins

Time: 15 min. prep + 20-25 min. baking
Yield: 18 muffins
Recipe adapted from Taste of Home

MUFFINS:
2 C flour
1 C sugar
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp nutmeg
2 eggs
1 C sour cream
2 bananas, ripe with brown spots on the peels
1 tsp vanilla
1/4 C butter, melted

STREUSEL:
1/4 C sugar
3 Tb flour
1/4 tsp cinnamon
2 Tb butter

1. Preheat your oven to 375 degrees.
2. Into a large mixing bowl place 2 C flour, 1 C sugar, 1 tsp baking powder, 1/2 tsp salt, 1/2 tsp baking soda, 1/4 tsp cinnamon and 1/4 tsp nutmeg. Toss it all together with a fork to combine.
3. Into a medium-sized mixing bowl place 2 eggs, 1 C sour cream, 2 ripe bananas and 1 tsp vanilla. Blend them together with a hand-held mixer. (Or use your stand mixer, if you so choose). Make sure all the bananas get mashed up and well incorporated. You don't want any big banana chunks. :) 
4. Pour 1/4 C melted butter into the bowl. Mix it just until combined. 
5. Pour the wet ingredients into the dry ingredients and mix it with a wooden spoon, just until incorporated. You want to be careful not to over mix here. You don't want dry muffins. 
6. To mix the streusel topping, place 1/4 C sugar, 3 Tb flour and 1/4 tsp cinnamon in a small mixing bowl. Toss it together with a fork to combine. 
7. Add 2 Tb cold butter and cut it in to the mixture. It should be a bit clumpy. 
8. Scoop the banana batter into muffin tins. Fill them about 2/3 full. 
9. Sprinkle the streusel topping over the top of the batter. 
10. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. 
11. Take the pan out of the oven and let it sit on your counter for 5 minutes. Remove the muffins from the pan and let the cool on a wire rack. 
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