No, this is not a repeat from last week’s Banana Chocolate Chip Muffins. I had extra bananas in my pantry that were going brown and wanted to use them up. I did enjoy the muffins I made last week but I was searching for something different — a more scrumptious treat with a cake texture.
These muffins are incredibly moist and soft with a sweet banana flavor, thanks to the fact that it calls for a whole 3 bananas — a great way to get rid of those brown things sitting on top of your fridge.
What falls down for me a bit is the streusel mixture that goes on top — comprising mostly of brown sugar and a little bit of butter, during the baking process it melts into the muffin and doesn’t retain its crumbly texture as well. I think the best bet is to use the streusel from the Blueberry Muffins, which is comprised of nearly equal parts sugar and flour. Add in 1/3 cup of nuts, and you’ll have the winning streusel topping.
These muffins are the easiest muffins yet. Dump your wet ingredients into a bowl, mix well with an electric mixer, add the dry ingredients, mix well with an electric mixer, divide into a greased, non-stick 12-cup muffin tin. Bake. Eat.
Streusel Topped Banana Muffins
Courtesy of MizzNezz / RecipeZaar
3 large ripe bananas, mashed
3/4 cup sugar
1/3 cup butter, melted
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Topping (as reflected in photos)
1/3 cup packed brown sugar
1 tablespoon flour
1/8 teaspoon cinnamon, to taste
1 tablespoon cold butter
1/4 cup chopped nuts (optional)
Preheat oven to 375°.
In a medium mixing bowl, combine bananas, sugar, egg and butter. Add dry ingredients and mix well, scraping the bowl with spatula as needed.
Divide batter into a greased, non-stick 12-cup muffin pan. Combine streusel in bowl and divide evenly among the 12 muffin cups. Bake for 20 minutes. Cool in pan for 10 minutes. Remove from pan and serve.