Banana Streusel Muffins With Sour Cream
- January 1, 2022
This website may contain affiliate links and advertising so that we can provide recipes to you.Moist and delicious banana muffins with a crumbly cinnamon streusel topping.But why I haven’t learned by now that she can’t eat a huge bunch of ten in a week, I really don’t know.But how can you not love everything about a delicious baked banana bread packed into a muffin? .
The Best Banana Struesel Muffins
Banana streusel muffins provide an easy to make snack that packs a bit more health into a dessert than the average tasty treat.You can easily whip up the batter in minutes, use up those brown bananas you probably thought needed to be thrown out, and make enough to last an entire week!Not going to lie, that part is much tougher than making these quick and easy healthy banana muffins.If you do want to include nuts, then I suggest grinding them up and making them part of the streusel mixture.Streusel is the mix of butter and flour and sugar that is crumbled over the top of the muffin.On the other hand, bananas are a rich source of potassium and they do actually contain some protein too, which is nice to know.Unless you spread it with a ton of butter, this healthy banana streusel muffin is low fat, high fiber, contains protein, iron, potassium, and is actually pretty good for you as far as snacks are concerned.If you want to add protein and more healthy omega 3 fatty acids to this dessert then I recommend adding crushed walnuts or pecans to the streusel topping.To save and store muffins for later, then directly after they cool down thoroughly, take them and place them in an airtight container.The muffins will start drying out immediately, so don’t delay getting them into a lidded container or a large zip lock style bag.Wrap a very lightly damp paper towel loosely around them individually and that will help them avoid drying out.Also, feel free to add other chopped, diced, or sliced fruit into the batter, like strawberries, blueberries, or apples.Keep in mind that those add some water content too so you want to make sure to adjust the cook time for just a few minutes longer to let that moisture stream out.For lunch, or midday snack, it provides an easy to eat and clean up treat to the meal.Even for dinner, you can easily serve a streusel banana muffin just as you would add a slice of bread.12 Cup Muffin Tin Medium Ice Cream Scooper 5 quart Kitchen-Aid Mixer.5 from 1 vote Print Pin Prep Time: 10 minutes Cook Time: 15 minutes Servings: 12 muffins Calories: 292 kcal Author: Jenn Equipment ▢ Muffin tin Ingredients ▢ 4 small bananas ripe and soft.(This is to prevent the muffins from sticking to the tin since they raise and become nice and tall and spill over the rims.).Scoop mixture with an ice scream scooper into each of the 12 muffin tins, evenly. .
Banana Nut Muffins with Streusel & Sour Cream
Whenever we have house guests, I like to get up early while everyone’s still sleeping and slip a pan of homemade muffins or popovers into a hot oven.Then I’ll get started on a big pot of French Press coffee-my absolute favorite way to drink coffee!Freshly ground beans, a dash of cinnamon and a little unsweetened cocoa-add some heavy cream and mornings just got a whole lot brighter!The sweet muffin-y fragrance of cinnamon wafts through the whole house waking up sleepy heads and beckoning them to the table to share warm muffins with butter and hot coffee.I love banana nut muffins but some recipes can be a little dry.I think I’ve solved the problem by adding moist and thick sour cream.I use Beyond Gourmet 2-1/2-Inch Unbleached Baking Cups because they don’t have any nasty chlorine.To make a nice, high topped muffin, start with a hot oven, 425 degrees.Every recipe will tell you to set your oven to 350 but starting with a hot oven does an amazing thing: It causes the starches and proteins to set and create an eruption of steam, lifting the muffins and making them dome shaped!An ice cream scoop will measure the perfect amount of batter.or organic brown sugar 1 teaspoon pure vanilla extract.Prepare muffin tin by lining with unbleached baking cups or greasing well with butter.In a separate bowl combine mashed bananas, sugar, eggs, oil, vanilla and sour cream.Make the streusel topping by mixing the coconut sugar, flour and cinnamon.Feel free to leave out the pecans and replace with mini chocolate chips. .
BANANA SOUR CREAM MUFFINS recipe
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Hazelnut-Banana Sour Cream Muffins
With a toasty Hazelnut Streusel topping and the tender crumb of banana bread, these muffins are a welcome treat for cold winter mornings.5.0 from 1 reviews Save Recipe Print Hazelnut-Banana Sour Cream Muffins Makes 12 muffins Ingredients ½ cup (113 grams) unsalted butter*, melted.Hazelnut Streusel (recipe follows) Instructions Preheat oven to 375°F (190°C).Whisk in sugar, mashed bananas, egg, and vanilla until combined.Bake until a wooden pick inserted in center comes out clean, 15 to 20 minutes. .
Banana Streusel Muffins moist and delicious and easy to make
I would realize at 8 pm that I didn’t have any snacks for their lunches, so off I would go to the kitchen to whip up a batch of muffins.You can find the recipe for these Banana Streusel Muffins at Taste of Home by clicking here!And don’t forget to visit the other Taste of Home Tuesday Bloggers and check out the tried and true recipes they are reviewing this week! .
Banana Streusel Muffins – Jamie Cooks It Up
You have a couple brown spotted beauties, don’t ya?I feel like there are brown spotted bananas sitting on my counter 90% of the time!Earlier this week I went on a search to find a great recipe for Banana Streusel Muffins.I adapted a recipe I found at Taste of Home, and the result were fantastic.The muffins are moist and sweet, the streusel topping crisp and sugary.PS…I am extending the Christmas Desserts Cookbook giveaway for another day, if you would like to enter click here.2 bananas, ripe with brown spots on the peels.Into a medium-sized mixing bowl place 2 eggs, 1 C sour cream, 2 ripe bananas and 1 tsp vanilla.To mix the streusel topping, place 1/4 C sugar, 3 Tb flour and 1/4 tsp cinnamon in a small mixing bowl.Add 2 Tb cold butter and cut it in to the mixture.Scoop the banana batter into muffin tins.Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.Take the pan out of the oven and let it sit on your counter for 5 minutes.Remove the muffins from the pan and let the cool on a wire rack. .
The Best Banana Muffin Recipe
An incredibly soft, moist banana muffin made with tall bakery-style muffin tops, sweet banana flavor, and a simple (optional) streusel crumb topping!They’re not brand new to the blog, in fact they’ve been around for several years and have garnered well over 150 five star ratings ⭐️.Not that I’m bragging or anything, but they’re all well-deserved, (in my totally and completely unbiased opinion) because I truly don’t know what more you could want in a banana muffin.They’re made with ripe bananas, brown sugar, a tablespoon of pure vanilla extract, a blend of butter and oil (we talked about why we use both in my vanilla cake recipe) and a heavenly, crumbly, buttery streusel topping.While I personally love and recommend the streusel topping, I know not everyone wants the extra sugar.As you can see above they bake up beautifully (if not nakedly) with or without streusel and you’ll get tidier, higher muffin tops without it.Don’t shy away from brown spots on your banana peels, that’s what you want for this recipe!I recommend mashing your bananas with a fork or with a potato masher — you want them to be well-mashed with very few lumps.I strongly recommend stirring this banana muffin batter completely by hand.Since you’re not creaming any butter it can be easily stirred without a mixer and it helps avoid over-mixing.Stir together your flour, brown sugar, and salt and then use a pastry cutter to cut in cold butter until you have a crumbly topping.You can set them out at room temperature to thaw, or you can microwave them (don’t overdo it, just defrost, or the muffins will become hard).I’ve been baking and freezing these in preparation for Baby Boy’s arrival; it’s nice to know I have a few waiting for me in the freezer since I suspect baking is going to take a backseat in the upcoming months.It took a lot of tries and tweaks to get the recipe just perfect, but these are finally the ultimate, softest, most flavorful banana muffins I’ve ever tasted (with or without the streusel on top) and I hope you love them just as much as I do!The batter comes together in minutes and is baked on two temperatures for the most moist, fluffy banana muffins you've ever had.▢ ¼ cup unsalted butter melted and cooled at least 5 minutes (60g).▢ ½ cup light brown sugar tightly packed (100g).▢ ¼ cup unsalted butter, cold (60g) Cook Mode Prevent your screen from going dark Instructions Preheat oven to 425F (220C) and line a muffin tin with paper liners*.Portion batter into prepared muffin tin, filling each liner ¾ of the way full.Streusel Topping (optional) Combine flour, brown sugar, and salt in a medium-sized bowl and use a fork to stir the ingredients together.Bake muffins on 425F (218C) for 8 minutes and then reduce the oven temperature to 350 (175C) (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake another 7-8 minutes on 350F (177C).A toothpick inserted in the center of the largest muffin should come out clean or with few moist crumbs (no wet batter) to test for doneness. .