I made these initially to thank my neighbor for his generous gift of grapefruit. But I think this will be a recipe that ends up in our regular rotation — it was really delicious! I have streusel left over and the recipe was only supposed to make 10 muffins, but as you can see I was able to get a dozen out of the batter. I think I may actually make pancakes using the streusel this weekend — that sounds like it might be interesting.
The original recipe is from The Bread Bible, by Beth Hensperger. I’ve made several yeast breads, rolls, quick breads and muffins from this cookbook and have generally always been pleased. They are definitely best warm out of the oven or, if you have leftovers, reheated for just a short time.
Banana Pecan Muffins
Makes 10 – 12 muffins
- 1/2 c. brown sugar
- 1/3 c. unbleached all-purpose flour
- 4 T. cold unsalted butter, cut into pieces
- 1 c. sugar
- 1/2 c. vegetable oil
- 2 large eggs
- 1 1/2 c. mashed ripe bananas (about 3)
- 2 c. unbleached all-purpose flour
- 1 t. baking powder
- 1 t. baking soda
- 1/4 t. salt
- 1/2 t. ground cinnamon
- 3/4 c. pecans, finely chopped
- Preheat the oven to 375F. Grease or line 10 – 12 standard muffin cups. If you only need 10, fill the other two cups with water.
- To prepare the streusel: In a large bowl with a whisk, combine the sugar and flour until blended. Using a pastry blender cut in the cold butter until coarse crumbs are formed. Set aside.
- In a large bowl using a whisk or electric mixer, combine the flour, oil, and eggs until light colored and foamy. Add mashed banana and beat well. the banana will be incorporated but will still be chunky.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. Add the pecans and the banana mixture and stir with a large spatula until just moistened, about 10 strokes (or more…).
- Spoon into the cups until level with the top of the cup. Place 1 Tablespoon streusel on top of each muffin. Place the pan on a rack in the center of the oven and bake for 20-25 minutes, or until a cake tester inserted in the middle comes out clean and the tops feel dry and springy. Cool the muffins in the pan for 5 minutes before transferring to a cooling rack.
They were really delicious, the only thing I’ll do differently next time is make a half batch because 12 muffins to too many for two people. 🙂