Banana Nut Muffins With Crunchy, Crunch Streusel Topping
November 16, 2015
"These are delightful muffins that always result in a super moist and tender crumb due to the use of vanilla pudding mix. Nuts can either be used in the batter and / or streusel, or if desired, no nuts at all. The streusel topping is out-of-this-world-good which when I came upon this recipe I hit a goldmine of superior streusel quality to most others that I have tried for all these many years. If desired, this recipe can also be used to make 2 loaves as indicated in the method below."
- VANILLA CRUMB CRUNCHY STREUSEL TOPPING
- Serving Size: 1 (245.1 g)
- Calories 915.3
- Total Fat - 54 g
- Saturated Fat - 13.1 g
- Cholesterol - 128.6 mg
- Sodium - 842.8 mg
- Total Carbohydrate - 91.9 g
- Dietary Fiber - 7.9 g
- Sugars - 48.5 g
- Protein - 16.7 g
- Calcium - 90.7 mg
- Iron - 3.3 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Preheat oven to 350-degrees-Fahrenheit
In a large bowl combine first six ingredients; set aside.
In another large bowl, whisk eggs, bananas, oil and vanilla until fully combined.
Stir banana mixture into the dry ingredients just until moistened. Stir in nuts if desired.
Transfer batter into greased and lightly floured large-sized muffin tins (if desired, use regular sized muffin tins, but note that it will make double the amount and will require a shorter baking time).
Top each muffin evenly with streusel.
Bake for 30 - 40 minutes or until a toothpick inserted in center comes out clean and streusel is golden.
Yields: approximately 16-18 large muffins.
Remove from oven and let cool for 8-10 minutes before removing from pans.
NOTE: If desired, this recipe also makes two 8 x 4 loaves, but note that cooking time increases to 55 - 65 minutes. If you prefer to make less muffins, this recipe halves easily.
CRUNCHY CRUNCH VANILLA STREUSEL TOPPING:
In a large bowl, combine the flour, sugars, salt, and butter in a bowl of a food processor or a stand mixer with paddle attachment.
If using a food processor, pulse until the mixture is the texture of coarse crumbs.
If using a stand mixer, combine on low speed, until mixture is the texture of coarse crumbs.
Drizzle the vanilla over the mixture and either pulse of mix briefly to distribute the vanilla.
Add chopped nuts, if using.
NOTE: Once done, it is best to place in refrigerator to keep butter as cold as possible. If using streusel soon after it is done, pour streusel in a plastic bag and place it in the freezer to speed up the process.
Note that this streusel can be stored in the freezer for up to three months to be used at a later time.
- Large muffin tins (or regular size, if desired)
- Or if desired, two 8 x 4 loaf pans