Muffin Mondays. Can we make that a thing?
We have had some extra chilly mornings recently and I find myself wanting to simply curl up with an endless cup of tea and a generous supply of muffins and tea cakes.
Have I ever mentioned how much I adore carbs? Oh yes, it would seem that I have. I really do love them.
While I did give my dining table a spring-ready makeover, I am holding onto these blustery mornings and cozy afternoons with all my might. Every season has its charms and I am learning to appreciate them more and more rather than forever looking to what's next.
I think banana bread was one of the first things I started baking on my own. Back in the days where I had to break out the step-ladder to reach the baking soda, I produced not a few loaves of banana bread that my brother and I then devoured as soon as the timer signaled - "done!"
Banana bread will forever be one of the greatest and coziest of foods.
I had a bunch of bananas that I had bought for Mr. Pedantic's breakfasts but since he's been a bit under the weather lately they were left to become brown, and soft, and justtttt right for baking into deliciously moist muffins.
Now, you must refrain from going to buy a bunch of bananas just for these muffins. I have done that many a time and, 1. they will never ripen, and 2., you will probably suddenly discover that you adore bananas and eat them all before the first brown spot has appeared.
Just go about your normal business, and buy a bunch with more than your husband will be able to eat. Then, when your back is turned, they will do their ripening thing.
Sometimes you have to trick your produce into compliance.
Because I cannot have a muffin without a topping, I made a super-sugary streusel with slivered almonds.
I've been trying to replace regular ol' white sugar with pure cane sugar and I swear it is not as sweet, but I love the texture of the coarse granules.
You will never find a perfect, not-overfilled muffin tin in my kitchen. I used to call it a problem, but now I'm going with the slightly more elegant title of "signature."
I toted a bunch of these still-warm muffins up to our apartment office as a Valentine's Day treat.
Handy men, receptionists, and Mr. Pedantic all agreed that these muffins were the perfect weekday pick-me-up.
Now, make that second cup of tea and start ignoring those yellow bananas. We have got this week in the bag. Carb power forever and ever.
Banana Almond Streusel Muffins
makes 18 / recipe loosely adapted from Better Homes & Gardens Cookbook
for the streusel
- 1/2 cup all-purpose flour
- 1/2 cup raw or pure cane sugar
- 1/4 teaspoon baking powder
- 1/2 cup cold unsalted butter, cut into cubes
- 1/2 cup slivered almonds
Preheat oven to 350 degrees.
In a small bowl, whisk to combine flour, sugar, and baking powder. Add butter cubes and use your finger tips to work the butter into the flour mixture until the butter is in pea-sized pieces. Toss in silvered almonds and cover the bowl with plastic wrap.
Refrigerate the streusel while you prepare the muffin batter.
for the batter
- 2 eggs
- 1 1/2 cups mashed, ripe bananas (about 3 medium)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup pure cane sugar
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 1/4 teaspoon ground cinnamon
In a large bowl, whisk to combine eggs, bananas, oil, vanilla extract, and sugar. Set aside.
In a separate bowl, sift to combine flour, baking powder, baking soda, salt, and cinnamon. Pour the dry ingredients into the wet and whisk until smooth, but do not beat.
Spray muffin tins with nonstick spray and divide the batter evenly amongst 18 cups. Sprinkle each muffin with about 1 1/2 tablespoons of the prepared streusel.
Bake for 20 minutes - until the edges are golden and a butterknife inserted in the center of the muffin comes out clean. The streusel make look underdone, but it will set as the muffins cool. Allow to cool for 15-20 minutes before serving. Enjoy!