Soft, Fluffy, Crunchy Streusel & lovely Banana flavor make this muffin a must-try!
We all reach a point in time where we just have too many overly ripe bananas... am I right? And having some recipes up your sleeve to be able to use those extra bananas is always a good thing! I hope you can add this one to your collection of banana recipes because these muffins are seriously so tender and fluffy!
Heres what you need to get started!
1 & 1/2 cup flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
3/4 tsp cinnamon
3 large ripe bananas
3/4 cup sugar
1 large egg (lightly beaten)
1/3 cup unsalted butter (melted & cooled)
1/3 cup light brown sugar
1 tbsp flour
1/2 tsp cinnamon
1 tbsp unsalted butter (cold and cubed)
Muffin Baking tin
Muffin tin liners
Pre-heat your oven to 375 degrees. Melt your 1/3 cup unsalted butter and set it aside to cool slightly.
In a large bowl mix your flour, baking soda, baking powder, salt, cinnamon & nutmeg until it's all combined.
In a medium sized bowl mash your 3 large overly-ripe bananas. *tip* if you don't have overly ripe bananas what I like to do is mash my bananas and then pop them in the microwave for 1 minute or so and this adds that sweetened banana flavor! If you do this, make sure you cool the bananas slightly before continuing.
To your bananas add your sugar, lightly beaten egg, and melted butter and mix just until everything is incorporated.
Make a well in the center of your dry ingredients bowl. *making a well just means to push the dry ingredients to the sides to make a little hole in the middle. This helps because it will allow you to fold in your dry ingredients more evenly.
Add your wet ingredients into the dry ingredients pouring them directly in the center of your well.
Use your silicone baking spatula to fold all of your ingredients together. With any type of batter, you want to mix them as LITTLE as possible. The less you mix, the lighter and fluffier the batter will be. This means that there can still be some lumps, and that's ok! *if you want to get technical here, the more we mix, the more gluten that is developed. Like you would want for a bread dough. But when you're making a muffin, cake or cookie, we don't really want that because they can be too tough. We want a soft crumb that's light and fluffy!
When the batter has just come together, measure out your muffins into your tin filling about 3/4 of the way.*remember we need some room for our streusel topping!
To make the streusel: in a small bowl add in your brown sugar, flour, and cinnamon and mix until combined.
Cut up your cold tablespoon of butter into little chunks and put it into your bowl. Mix together with your fingers, squishing the butter in between your fingers until you have a nice streusel and the butter is in small flecks.
Top each muffin with 1 tsp of the streusel topping to start to make sure you have enough for every muffin. Then go back to top off any spots that look like they need a little extra! *you can also add some nuts to this streusel for some added texture! I love baking with pecans!
Pop them in your preheated oven for 20-25 minutes! When they're ready the muffins will be springy in the center, a toothpick will come out clean, and the streusel topping will be nice and crunchy!
Definitely enjoy these muffins warm! There's nothing better than a warm muffin fresh out of the oven.