I love muffins. I'll eat them for breakfast, lunch or even a snack anytime of the day. Maybe it's the fact that they are basically a less sweet cupcake without the frosting and usually with fruit added in. No matter the reason I love them. I could use the same recipe to make muffins and a loaf of sweet bread and I'd go for the muffins over a slice of the bread anytime. Please don't ask me to explain that one because there really is no good reason, it's all about the delivery I guess.
Recently I scored a bag of bananas at the grocery for some crazy cheap price like $1.25 for 3 lbs, how could I pass that up? I expected them all to be nearly rotten, which was fine since I wanted to freeze some and bake with the rest, but most were still in good shape, just no longer in bunches. I have a really great go-to banana bread recipe I've taken to calling Bodacious Banana Bread because it truly is. The plan was to make that recipe into muffin form and top it with streusel, but while searching for the recipe I came around a banana muffin recipe I printed from allrecipes.com a long time ago and never tried. It sounded super easy and I had made some notations of reviewers modifications so I was curious. So glad I went with the experiment recipe because these muffins are amazing! They have a great banana flavor, a perfectly moist crumb and the stresel is just the icing on the cake so to speak.
Streusel Topped Banana Muffins
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large bananas, mashed
- 3/4 cup white sugar
- 1/2 teaspoon cinnamon
- 1 egg, beaten
- 1/3 cup vegetable/canola oil*
- streusel topping (see recipe below)
- Preheat oven to 350 degrees. Coat muffin tins with non-stick spray or use paper liners.
- Combine flour, baking powder, baking soda, salt and cinnamon in a mixing bowl; set aside.
- In a large bowl, combine mashed bananas, sugar, beaten egg and oil. Add flour mixture, and beat until smooth. Scoop into muffin tins. (A regular size ice cream scoop works perfect.)
- Top with streusel and bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and standard size muffins for 25 to 30 minutes. (When muffins are done they will spring back when lightly touched.)
- Allow to cool 5 minutes in tins then remove to cooling rack.
- Store loosely covered at room temperature.
- 1/4 cup brown sugar, packed
- 2 tablespoons butter, softened
- 1/4 teaspoon cinnamon
- 2 tablespoons rolled oats
- 2 tablespoons all-purpose flour
- Using a fork, pastry cutter or your fingers (which I find works best for me) combine all ingredients.
- When completely incorporated and mixture resembles crumbs, sprinkle over top of muffins before baking.
- (If using this streusel for a different muffin or quickbread recipe, use caution that you don't add too much, which could cause the muffins/loaves to collapse.)