Sunday, February 24, 2019

Rosie Makes Banana Muffins.

What do you do when you have bananas fermenting on your counter?
 Well, you could make banana bread

 you could make some of the best muffins ever.
Seriously, these are mighty fine muffins.  (And I'm not even a banana fan.)

Banana Muffins
3 bananas, super-ripe
1/2 stick unsalted butter, melted and cooled
1/4 cup vegetable oil
1/2 cup sugar
1/2 cup brown sugar
2 eggs, room temperature
1 TB vanilla
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
3/4 cup buttermilk, room temperature

Streusel Topping
1/2 cup flour
1/2 cup brown sugar
1/4 tsp salt
1/2 stick unsalted butter (You want it cold.)
1/2 cup chopped walnuts
Combine flour, sugar, and salt.  Use a pastry blender to cut in butter until mixture resembles coarse crumbs.  Stir in walnuts.

For the muffins:
Heat oven to 425°. 
Peel bananas and mash well in a large bowl.
Stir in vegetable oil and melted butter.
Stir in both sugars and combine well.
Stir in eggs, vanilla, and buttermilk, mixing well.
In another bowl, whisk dry ingredients - flour, baking powder and soda, and salt.
Add dry ingredients to batter, gently folding until ingredients are just combined.
Place liners in muffin tin and evenly portion batter into each liner. 
Top each muffin with streusel mixture.

Bake in 425° oven for 8 minutes, then rotate pan and bake 6-8 minutes, or until a toothpick inserted in center comes out fairly clean.  A few crumbs are fine.  You just don't want it wet.

Cool in pan for a few minutes, then remove to rack to cool.

Ladle batter into prepared muffin tins.

Distribute streusel topping evenly.
Ready for the oven.

And bake. 
Remove from tins and cool on rack.

Nice texture and even crumb.

If you like, you can slice these, slather with some butter, sprinkle on some cinnamon and sugar, and toast.  Serve with applesauce.  Mighty good!


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