This recipe came from Sunset Magazine. It’s not the nutrition boosting, fiber filled muffins I usually make, but boy was it worth the calories. These muffins are so light and fluffy. They are perfect for Sunday brunch served with some sliced fruit.
I can honestly say there was not one ingredient I would add or change. I thought about adding the usual cinnamon, nutmeg, or icing. I’m glad I didn’t. Spices would have over-powered the delicate flavor of this banana muffin recipe.
You could pour the batter into a bunt pan and top with the streusel mixture. Lace icing over the top. That would be pretty darn good too!
Sunset Magazine’s Brown Sugar-Banana Muffins
2 1/4 cups all-purpose flour
1 3/4 cups brown sugar
1/2 teaspoon salt
1/2 cup (1/4 lb.) butter, at room temperature
2 large eggs
1 tablespoon vanilla
1/2 cup mashed ripe bananas
2 tablespoons baking powder
1/4 cup sour cream
1. To make streusel mixture, in a food processor or a bowl, whirl or mix 3/4 cup flour, 3/4 cup
brown sugar, and 1/4 teaspoon salt. Cut 1/4 cup butter into chunks and add to bowl; pulse
mixture or cut in butter with a pastry blender until mixture resembles coarse crumbs. Set aside.
2. In a bowl, with a mixer on high speed, beat remaining 1/4 cup butter and remaining 1 cup
brown sugar until smooth. Beat in eggs and vanilla, scraping down sides of bowl as necessary,
until well blended. Beat in mashed bananas.
3. In a small bowl, stir together remaining 1 1/2 cups flour, baking powder, and remaining 1/4
teaspoon salt. Stir into banana mixture. Gently fold in sour cream until well blended.
4. Divide batter equally among 6 jumbo (1-cup capacity) or 18 regular (1/3-cup capacity)
buttered and floured muffin cups, filling each halfway. Sprinkle streusel evenly over tops of
cakes (crumble the streusel first if it sticks together).
5. Bake in a 350° regular or convection oven until streusel is browned and a wooden skewer
inserted into the center of a cake comes out with moist crumbs attached, 18 to 25 minutes. Cool
5 minutes in cups, then invert pan to remove. Serve warm or let cool completely.
Nutritional analysis per small coffee cake.
Yield: Makes 6 large or 18 small individual coffee cakes
Nutrition Information for 18 muffins
CALORIES 215 (30% from fat); FAT 7.1g (sat 4.2g); CHOLESTEROL 41mg; CARBOHYDRATE
35g; SODIUM 195mg; PROTEIN 2.6g; FIBER 0.5g
Weight Watchers Points 5
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