I usually use 3 medium sized bananas and whip up a banana bread but recently I decide to try muffins instead. I was glad I did (and so were the kids!).
It all began here:
And in a flash they were ready for the oven !
They rose up perfectly during baking time. The aroma was divine !!!!
To be truthful, these barely had a chance to cool before we started digging in! They were fantastic - light and fluffy with a crunchy brown sugar topping. A wonderful way to start the day.
WHAT YOU NEED
2 cups all-purpose flour
1/2 cup fine sugar
1/2 cup lightly packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 large eggs (room temperature)
1 cup sour cream (full fat only!)
1/4 cup melted unsalted butter
2 - 3 medium ripe bananas, mashed
BROWN SUGAR STREUSAL TOPPING:
1/4 cup light brown sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter (cold and unsalted)
PREHEAT oven to 375 degrees F
GREASE 12 muffin cups
In a large bowl, SIFT together flour, sugar, baking powder, salt, baking soda and cinnamon. In a small bowl, gently beat eggs, sour cream, butter and bananas until combined.
STIR wet ingredients into dry ingredients just until moistened.
FILL greased muffin cups three-fourths full.
STREUSAL: with fingers, combine sugar, flour, cinnamon and butter until mixture is coarse crumbs (pea sized is fine)
SPRINKLE Streusal over muffins.
BAKE 20-25 minutes.
Note: These muffins are best eaten the same day and left uncovered. Covering them will cause the streusal topping to soften and lose that CRUNCH !
* Top photo of Ripe Bananas by Kenn Stilger