Banana Muffins You’ll Want to Make Out With
Banana Muffins, Get in Mah Belleh!
HolyShitThisIsGood Banana Muffins
Sorry, I Ate All the Streusal with a Fork
I think this is the first recipe I’ve ever posted on this blog, and depending on how well it’s received, it may very well be the last. But who doesn’t love banana muffins? Probably lots of people.
I hated bananas and banana bread until I had babies and all of the sudden we were chock full of bananas up in here. I made banana bread for years, and it was good, but then I tweeked my recipe to banana muffins, and BOOM. That’s the sound of your taste buds exploding.
A conversation between my husband and his boss:
Christian: There is a banana muffin on your desk courtesy of Mrs. Torres
Boss [again]: Thank her for me.
Boss [still]: I am starving. This will help.
Boss: OMG this muffin is amazing.
See? Brought a grown man to his knees, these muffins did.
Banana muffins with streusal topping
AKA The Best Banana Muffins You Will Ever Put in Your Mouth with Amazing Streusal Topping You May Try to Eat with a Fork.
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 3/4 cup brown sugar
- 2 eggs
- 2 cups mashed bananas
- 1/2 cup all purpose flour
- 1/4 cup packed brown sugar
- 1/2 stick unsalted butter
- 1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees. Pat yourself on the back – you’re almost done!
Combine flour, baking soda, and salt in a large bowl and set aside. if you have young kids helping you, set it FAR ASIDE because for some reason they think flour is mighty tasty. Know this: if you’ve had baked goods from the Torres household, it’s likely had little fingers in it. I don’t stress about it because a) they’ve washed their hands, and b) it all cooks out in the oven right?
Okay, where was I? Right. Setting aside the flour.
In a separate bowl (I use my Kitchenaid stand mixer) cream together the butter and the brown sugar. This is where I let my kids have a tiny taste because I’ve convinced them that tasting it after the eggs are added will make them horribly sick.
Now add in the eggs and mashed bananas and mix until well blended.
Add wet mixture to your flour mixture and stir just until well moistened. Related: I hate the word moist and any derivation of it.
Pour into prepared muffin tin. I use a jumbo muffin tin (makes 6 at a time) lined with jumbo liners. You should still have some batter left after the first batch. It makes about 8 or 9 muffins. I love the jumbo muffins because they leave you pretty satisfied, meaning you won’t go back for slice after slice like I may do with banana bread in loaf form.
Now for the streusal. Combine all ingredients in a bowl. I don’t have a food processor, so I use a fancy kitchen tool known as a FORK. If you are advanced like me, you’ll want your butter softened. Hard butter is difficult to smoosh to proper streusal consistency. I’ll even head in there with my (freshly washed!) fingers for a little more smooshing.
Sprinkle streusal evenly over muffin tops, reserving some for the muffins you’ll need to bake after these are done (if you still have batter leftover, which you should).
Plop muffins in oven for…I have no idea. Usually about 30 minutes.
Enjoy some warm, sweet, banana-y goodness smeared with a good dose of butter.
Storing your muffins
Your muffins will get moist (gah! There’s that word again!) and soggy if you keep them in an airtight container. To keep the streusal nice and crispy (and to avoid that feeling that your eating a wet muffin), just cover them with a dishtowel and store them on your countertop. Ours usually only last through the next day, so it’s not an issue. If you must contain them, place them in a plastic container with a paper towel underneath and on top to help soak up some of the moisture. Happy eating!