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.