Banana Streusel Muffins
These Banana Streusel Muffins are easy to make and you can easily make several variations. But why would you want to.
The Well Seasoned Gourmand is not a recipe guide or site for home cooks, its a blog for foodies, so when I finally get a recipe that is perfected and really good like these banana muffins, I must share it. The only time we share recipes with The Best Foodies in New England is when we have worked out the bugs and have a real winner. That’s what this is, the perfect muffin. This recipe yields a full dozen of beautiful high muffins just like you would see at a quality bakery. Bake these some Sunday Morning and I promise you will be the hero that day.
Banana Streusel Muffins
Preheat the oven to 400
3 cups of King Arthur flour
1 Tabelspoon Davis Baking Powder
1/2 teaspoon Arm & Hammer Baking Soda
1/2 teaspoon Mortons Iodized Table salt
4 ripe bananas (mashed)
1/2 cup Daisy sour cream
1/4 cup vegetable or canola oil
3 large egg yolks
1/2 cup Domino sugar
1 teaspoon Penzeys Double vanilla extract (can substitute banana extract if you have it)
1/2 cup chopped pecans (optional, I prefer these without nuts)
1/4 cup instant oatmeal
1/4 cup flour
1/4 cup packed light brown sugar
3 Tablespoons cold unsalted butter cut into 1/4 inch cubes
1.) spray non stick cooking spray on non stick muffin pan. Set aside.
2.) Combine Flour, baking powder, baking soda and salt and sift together. To be efficient I grab a fine screen strainer to sift, I place it on a piece of wax paper or flexible cutting board. I put the strainer on the counter on top of the wax paper and start by adding the flour. Then I gently mix in the rest and then sift the whole thing onto the wax paper. This makes it very easy to add to the wet ingredients later and there is no second bowl to clean later.
3.) Whisk together mashed bananas, sour cream, vegetable oil, egg yolks, sugar and vanilla. Just whisk everything together to combine. Now add the flour and gently whisk those in. You don’t want to overwork the batter here. It should have a thick consistency. (now you can add in the extras if you want) You can add nuts, chocolate chips, peanut butter chips, raisins, blueberries, whatever you want. I just like them as is.
4.) To make the streusel topping combine the oatmeal, brown sugar and flour together in a food processor. While on add ion the cubes of ice cold butter and pulse until its like wet sand.
5.) Scoop the muffins into the sprayed muffin pan. I use an ice scream scoop. You can do it by hand just fill each indentation right to the top. Sprinkle each muffin with a teaspoon of the streusel and bake immediately at 400 for 20 minutes or until cooked through. Allow to cool in the pan for 15-20 minutes then carefully remove and enjoy!