Banana Streusel Muffins

It has been forever since I had made banana muffins and I figured it was time to give them another go. Before I began to look around for recipes I knew exactly what I wanted. I envisioned a soft, delicate, lightly sweetened muffin with a crunchy streusel topping. I came across this recipe and it sounded like it fit the bill perfectly. I quickly mixed up a batch with a couple of bananas that had ripened beautifully and soon after had a delicious banana muffin for an afternoon snack.


This recipe is definitely my new go-to banana muffin recipe. The muffins rose up high and produced the perfect crumb. The banana flavor was so intense and and the crunchy streusel topped the muffin perfectly. This is a people pleasing recipe that you should definitely make soon.



Banana Streusel Muffins
Adapted from Allrecipes

Ingredients
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
2 eggs
1 cup sour cream
1/4 cup butter or margarine, melted
2 medium ripe bananas, mashed

Streusel Topping
1/4 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter or margarine
1/4 cup toasted sliced almonds

Directions
Preheat oven to 375 degrees.
In a large bowl, combine the flour, sugar, baking powder, salt, baking soda and cinnamon. In a small bowl, beat eggs, sour cream, butter and bananas; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full.
For streusel, combine sugar, flour and cinnamon in a small bowl; cut in butter. If using almonds stir them in at this time. Sprinkle over muffins. Bake at 375 degrees F for 20-25 minutes.