Tuesday, May 27

Banana Dream Muffins - Recipe

STOP what you're doing and make these muffins. Seriously. I haven't tried a new recipe in a while, let alone one with such *delicious* results. I clipped this recipe from Sunset magazine many years ago and have never made it until now. Thanks to my youngest, who recently decided to forgo her morning nana, I had 2 ripe bananas ready for baking. This recipe is a welcome change from banana bread. Enjoy!

Brown Sugar-Banana Coffee Cakes
Makes: 6 large or 18 small individual coffee cakes

Preheat oven to 350 degrees

Streusel Mixture:

3/4 cup flour

3/4 cup brown sugar

1/4 t salt

1/4 cup butter
1 1/2 cups flour

1 cup brown sugar

1/2 cup mashed ripe banana (about 1.5 bananas)

1/4 cup butter

1/4 cup sour cream*

2 eggs

1 T vanilla

2 t baking powder

1/4 t salt

1) Streusel: In food processor or bowl, whirl or mix flour, brown sugar and salt. Cut butter into small pieces and add to bowl; pulse mixture or cut in butter with a pastry blender until mixture resembles coarse crumbs. Set aside.
2) Muffins: In a bowl, with a mixer on high speed, beat butter and cup brown sugar until smooth. Beat in eggs and vanilla until well blended. Beat in mashed bananas.

3) In a small bowl, stir together flour, baking powder and salt. Stir into banana mixture. Gently fold in sour cream* until well blended.

4) Divide batter equally among 6 jumbo or 18 regular buttered and floured muffin cups (I found it fit in 12 regular cups). Fill each cup 1/2 way. Sprinkle streusel evenly over tops of cakes.

5) Bake until streusel is browned and a wooded skewer comes out with moist crumbs attached, 18-25 minutes. Cool 5 minutes in cups, then invert pan to remove. Serve warm or cool completely.

*I didn't have any sour cream so I used 0% Fage ~ yes, I'm sure it's what made these muffins so kick ass.

Let me know how they turn out!


Amanda @ www.kiddio.org said...

oh, wow, those are good! I love Sunset but finally gave up on the recipes since so many of them are really complicated and use so many ingredients, but this is a keeper. yum! I wanted to let you know that I'm linking to your recipe from my blog...hope you don't mind!


Leah said...

sounds yummy. i'm all out of plain yogurt and no sour cream. do you think ricotta would substitute? maybe with a little extra lemon juice for tartness?

Anonymous said...

Katy does make the best coffee cake. Its been years since I had it but I still dream about it. I can only imagine these muffins to be just as good!

anke-art said...

Gosh, it's almost 2am here in Germany, and reading your post makes me hungry... I guess I'll definitely have to bake these muffins next week, they sound oh so yummy!

sarah hornacek said...

these muffins were sooo delicous! my daughter and i made them a few days ago for breakfast and my family couldn't stop eating them! thank you for sharing this super yummy muffin recipe...i'm always looking for new ones to try!

* elizabeth * said...

Oh. my. LORD. So delicious. and moist. and not like a terrible little stone like every other time I've made muffins from scratch ( I have issues.....) These are wonderful. Five stars!

Alex said...

I just tried these out this afternoon - a total success, although I might skip the topping next time. It was alittle too crumbly for me and I think they would have been fine without. Delish!

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