Banana Muffins with Streusel Topping

bananastreusel

I love anything with a streusel topping – coffee cake is typically the first thing I think of when I was something streusel-ly (is that a word? it should be!). The Banana Streusel muffins are delicious – one difference to this recipe is that you don’t mash the bananas – you slice the bananas!

When you bite into the muffins you get hit with this delicious cinnamon-sugar crunchy topping, a plump muffin and sweet slices of heaven. (Craving something chocolate? What about a spicy ginger molasses cookie?)

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This recipe is from Sarabeth Levine’s cookbook “Sarabeth’s Bakery: From My Hands to Yours”, which is quickly becoming one of my favourite books to bake from.

Banana Muffins with Streusel Topping
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
For The Streusel
  • 6 tablespoons all-purpose flour
  • 1 tablespoon superfine sugar
  • 1 tablespoon light brown sugar
  • ⅛ teaspoon ground cinnamon
  • 2½ tablespoons unsalted butter, melted
  • ¼ teaspoon pure vanilla extract
For The Muffins
  • Softened butter (to grease pan)
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon fine sea salt
  • 8 tablespoons (1 stick) unsalted butter, chilled
  • 1 cup superfine sugar
  • Grated zest of ½ lemon
  • ½ teaspoon pure vanilla extract
  • 2 large eggs, beaten & at room temp
  • ½ cup whole milk
  • 1 cup sour cream
  • 4 small ripe bananas, peeled and cut into ¼-inch slices
Instructions
  1. Preheat oven to 400°F. Butter the muffin pan.
  2. To make streusel: mix flour, superfine sugar, brown sugar, cinnamon, butter and vanilla with your fingers in a small bown until combined and crumbly. Set aside.
  3. Sift flour, baking powder and salt together in a bowl and set aside.
  4. In a stand mixer (or a bowl and hand mixer) beat the butter on high speed until smooth (1 min). Gradually add the sugar and continue beating, scraping sides when necessary for about 5 mins. Beat in lemon zest and vanilla. Slowly beat in the eggs, then the milk.
  5. Reduce mixer speed to low. In thirds add the flour, alternating with the sour cream (F,S,F,S,F), do not overbeat. Fold in the bananas.
  6. Use an ice cream scoop and fill the muffin cups equally and generously. Sprinkle the tops with the streusel.
  7. Bake for 10 minutes then reduce temperature to 375°F and bake until muffin tops are golden brown and cake tester comes out clean, about 15 minutes more.
  8. Cool in pan 10 mins. Remove the muffin and allow to cool completely.
 

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2 Comments

    • January 20, 2014 / 1:12 pm

      Thanks for having a blog link up! These are way more delicious than a picture could ever express 😉

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