Sunset Magazine’s Brown Sugar-Banana Muffins

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.

Sunset Magazine's Brown Sugar-Banana Coffee Cakes

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

Serves 18

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

Last updated by Kristi Rimkus at June 9, 2012.

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