This is a pretty simple recipe, but the muffins came out
perfect: soft and dense, filled with banana flavor and nutty goodness. The sterusel topping added so much flavour to the muffins This recipe is quite easy to make—you don’t
need a mixer or to dirty many dishes either.
(375g) all-purpose flour (very careful not to overmeasure)
2 tsp baking
ground cinnamon, divided
eggs, at room temperature
1 cup (200g)
light brown sugar, divided
¼ cup (50g)
(240ml) milk, at room temperature*
(80ml) canola oil*
mashed banana (2 small, very ripe bananas)
1 cup (140g)
chopped walnuts or pecans, divided
thinly sliced banana for topping
1.Preheat oven to 425F degrees. Spray jumbo muffin
pan with non-stick spray. Set aside.
2.In a large bowl, gently toss together flour,
baking powder, salt, and 1 teaspoon cinnamon. Mix until all dry ingredients are
combined - a 20 second toss to disburse everything together. Set aside.
3. In a medium bowl, whisk together eggs, 3/4 cup
brown sugar, and granulated sugar until combined. Whisk in milk, oil, mashed
bananas, and vanilla extract. Mixture will be pale and yellow. Fold wet
ingredients into dry ingredients and mix everything together by hand. *Avoid
over-mixing,* which will produce tough, dense muffins. Gently mix until all the
flour is off the bottom of the bowl and no big pockets of flour remain. The
batter will be extremely thick and somewhat lumpy. Fold in 3/4 cup chopped
Spoon batter into prepared muffin tins, filling
all the way to the top. Mix together remaining 1/4 cup brown sugar, 1 teaspoon
cinnamon, and 1/4 cup chopped nuts. Sprinkle evenly over the tops of the muffin
batter. Finish with a couple thin slices of banana, as shown in the photo
above. These streusel toppings add SO much flavor to the muffins. Bake muffins
at 425F degrees for 5 minutes. Keeping the muffins in the oven, reduce oven
temperature to 375F and continue to bake for 25-26 minutes until tops are
lightly golden. A toothpick inserted in the center should come out clean. Allow
to cool for 10 minutes. Muffins taste best fresh the same day. Store muffins at
room temperature in an airtight container for up to 5 days. Muffins freeze
well, up to 3 months.
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