Banana Nut Muffins With Crunchy, Crunch Streusel Topping

Step 1

Preheat oven to 350-degrees-Fahrenheit

Step 2

In a large bowl combine first six ingredients; set aside.

Step 3

In another large bowl, whisk eggs, bananas, oil and vanilla until fully combined.

Step 4

Stir banana mixture into the dry ingredients just until moistened. Stir in nuts if desired.

Step 5

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).

Step 6

Top each muffin evenly with streusel.

Step 7

Bake for 30 - 40 minutes or until a toothpick inserted in center comes out clean and streusel is golden.

Step 8

Yields: approximately 16-18 large muffins.

Step 9

Remove from oven and let cool for 8-10 minutes before removing from pans.

Step 10

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.

Step 11

Step 12

CRUNCHY CRUNCH VANILLA STREUSEL TOPPING:

Step 13

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.

Step 14

If using a food processor, pulse until the mixture is the texture of coarse crumbs.

Step 15

If using a stand mixer, combine on low speed, until mixture is the texture of coarse crumbs.

Step 16

Drizzle the vanilla over the mixture and either pulse of mix briefly to distribute the vanilla.

Step 17

Add chopped nuts, if using.

Step 18

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.

Step 19

Note that this streusel can be stored in the freezer for up to three months to be used at a later time.