I love the crunchy texture that comes from walnuts and streusel on top. And the softness that develops from adding buttermilk in the batter.
This recipe is from The Sono Baking Company Cookbook.
・Banana Streusel Muffins ・
Makes 12 muffins
Makes 12 muffins
Streusel Topping
・1/4 cup all -purpose flour
・1/2 cup light brown sugar
・1/4 teaspoon coarse salt
・1/8 teaspoon ground cinnamon
・1/4 cup cold unsalted butter, cut into small cubes
Muffin
・2 cups all-purpose flour
・1 teaspoon baking powder
・1 teaspoon baking soda
・1/2 cup unsalted butter, at room temperature
・1 cup granulated sugar
・1 1/2 teaspoon coarse salt
・2 large eggs, at room temperature
・2 teaspoons pure vanilla extract
・3 very ripe bananas
・1/2 cup buttermilk, sour cream, or whole-milk yogurt
・1 1/2 cup whole walnuts, chopped (optional)
To make the streusel topping
・In a medium bowl, use a fork to stir together the flour, brown sugar, salt, and cinnamon. Add the cubes of butter, and using your fingertips, work it into the dry ingredients until pea-size crumbs form: set aside in the refrigerator.
・Set the oven rack in the middle position. Preheat the oven to 375 degree Fahrenheit. Spray a standard 12-cup muffin pan with non stick oil cooking spray, or generously butter with soften butter; set aside.
To make the muffin
・ In a medium bowl, whisk together the flour, baking powder, and baking soda; set aside.
・In the bowl of a standing mixture fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until light and fluffy, 2-3 minutes, scraping down the side of the bowl halfway through. Add the eggs one at a time, beating after each addition. Then add in and beat the vanilla and the bananas.
・With the mixture on low speed, add the dry ingredients, beating until the flour absorbed. Beat in the buttermilk. Fold in the walnuts, if using.
・Use a 2-inch (1/4 cup) ice cream scoop to divide the batter evenly among the prepared muffin cups. Sprinkle the streusel topping over the muffin, pressing some of the mixture into pea-size clumps with your fingertips, for adding texture.
・Bake, rotating the pan about two-thirds of the way through the baking time, until the top of the muffins spring back when touched and a caked tester inserted in the center of a muffin comes out clean, 18-22 minutes.
・Transfer the pan to a wire rack to cool for 10 minutes. Use a small offset spatula or a table knife to gently lift and turn the muffins on their sides in the muffin cups. Let cool completely in the pan.
・1/4 cup all -purpose flour
・1/2 cup light brown sugar
・1/4 teaspoon coarse salt
・1/8 teaspoon ground cinnamon
・1/4 cup cold unsalted butter, cut into small cubes
Muffin
・2 cups all-purpose flour
・1 teaspoon baking powder
・1 teaspoon baking soda
・1/2 cup unsalted butter, at room temperature
・1 cup granulated sugar
・1 1/2 teaspoon coarse salt
・2 large eggs, at room temperature
・2 teaspoons pure vanilla extract
・3 very ripe bananas
・1/2 cup buttermilk, sour cream, or whole-milk yogurt
・1 1/2 cup whole walnuts, chopped (optional)
To make the streusel topping
・In a medium bowl, use a fork to stir together the flour, brown sugar, salt, and cinnamon. Add the cubes of butter, and using your fingertips, work it into the dry ingredients until pea-size crumbs form: set aside in the refrigerator.
・Set the oven rack in the middle position. Preheat the oven to 375 degree Fahrenheit. Spray a standard 12-cup muffin pan with non stick oil cooking spray, or generously butter with soften butter; set aside.
To make the muffin
・ In a medium bowl, whisk together the flour, baking powder, and baking soda; set aside.
・In the bowl of a standing mixture fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until light and fluffy, 2-3 minutes, scraping down the side of the bowl halfway through. Add the eggs one at a time, beating after each addition. Then add in and beat the vanilla and the bananas.
・With the mixture on low speed, add the dry ingredients, beating until the flour absorbed. Beat in the buttermilk. Fold in the walnuts, if using.
・Use a 2-inch (1/4 cup) ice cream scoop to divide the batter evenly among the prepared muffin cups. Sprinkle the streusel topping over the muffin, pressing some of the mixture into pea-size clumps with your fingertips, for adding texture.
・Bake, rotating the pan about two-thirds of the way through the baking time, until the top of the muffins spring back when touched and a caked tester inserted in the center of a muffin comes out clean, 18-22 minutes.
・Transfer the pan to a wire rack to cool for 10 minutes. Use a small offset spatula or a table knife to gently lift and turn the muffins on their sides in the muffin cups. Let cool completely in the pan.
:)
