banana streusel muffins


While I’m thick in the very arduous task of transferring novel edits from paper to screen, I’ve taken intermittent breaks to bake + spend time with friends. A few of the recipes from one of my Aussie books haven’t panned out quite how I imagined, so hence the radio silence. It always breaks my heart to toss a failed cake into the bin.

For those who are celebrating, I wish you a very Merry Christmas and an auspicious new year. I will be posting some baked goods (including an epic three-day babka that I’ve yet to start) as well as some delicious savory recipes over the next few days.

If my hand doesn’t fall off from typing in pages of edits, that is. {sigh}

INGREDIENTS: Recipe adapted from Sarabeth’s Bakery: From My Hands to Yours, with slight modifications.
For the streusel Topping:
7 tbsp unbleached all-purpose flour
1 tbsp cane sugar
1 tbsp brown sugar
⅛ tsp ground cinnamon
2½ tbsp butter, melted
¼ tsp pure vanilla extract

For the muffin batter:
3 cups all-purpose flour
1 tbsp baking powder
½ tsp kosher salt
8 tbsp (1 stick) butter, chilled and cut into ½ inch cubes
1 cup cane sugar
zest of ½ a lemon
½ tsp pure vanilla extract
2 eggs, at room temperature, beaten
½ cup 2% milk
1 cup sour cream
4 small, not overly ripe bananas, chopped into ½ inch chunks

For the streusel: With your fingers, mix all ingredients together in a small bowl. Keep working until the mixture becomes crumbly. Set aside.

Preheat your oven to 400F and make sure the rack is in the middle of the oven. Spray the top of a 12-cup muffin tin with coconut oil spray or coat with butter (insides and tops as the muffins will rise considerably).

For the muffins: Sift the flour, baking powder and salt together in a medium mixing bowl. In a stand mixer fitted with the paddle attachment, beat the butter on high until smooth, about 1 minute. Gradually add the sugar and keep beating. Stop every once in a while to scrape down the sides. Beat until the mixture is light and fluffy, about 5 minutes. Beat in the lemon zest and vanilla. Add the eggs, beating in gradually, and then beat in the milk. Reduce the mixer speed to low and gradually add the flour, alternating with the sour cream. Start with the sour cream and end with the flour. Scrape down the sides of the bowl a couple of times during this process. Do not over-mix. Fold in the banana slices.

Using a 2 1/2inch ice-cream scoop (you can also use a 1/4 cup measure), scoop the batter into the prepared muffin pan. Sprinkle the streusel on top of each muffin. Bake for 10 minutes. Lower the oven temperature to 375F and bake for about 15 minutes more, or until muffin tops are golden brown and a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes. Remove the muffins from the pan and cool completely on a wire rack. Serves 12.


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