I can't believe I haven't shared a muffin recipe with you yet. I love making muffins--so easy!
I especially love eating muffins--they're kind of like your own personal cake, except healthier.
At least I tell myself they're healthier--they have fruit in them, right? One can dream.
For these muffins, I simply searched around on the internet and found a recipe that looked like a good start. But, of course, it's me; I had to tweak the recipe just a bit. And one of my tweaks was adding whole wheat flour. Yea for healthy muffins!
So if you've got some bananas hanging around that are threatening to turn brown pretty soon, grab them, smash them up and get baking.
Here we go!
Basically, muffins take three bowls: a big, daddy-size bowl for dry ingredients; a medium, mama-size bowl for wet ingredients; and a small, baby bowl for the topping.
After you've mixed your dry ingredients (flour, sugar, baking powder, salt, baking soda, and cinnamon) in one bowl and your wet ingredients (eggs, sour cream, melted butter, mushed bananas) in another, you just combine them.
Wet ingredients into dry, please.
True confessions time: I only wanted to make muffins because Julia and I recently found these adorable muffin papers at Sur Le Table (LOVE!).
Aren't they the cutest?!
Of course, I don't need much of an excuse to bake. Excuses galore needed to exercise, but baking? Never!
I digress . . .
Now make your streusel. It's not hard. Just remember to combine the flour, sugar, and cinnamon first, then cut in the butter using either two knives or a pastry blender (my preferred method).
Now sprinkle the streusel on top of the batter in the muffin papers.
Another true confession: I doubled the streusel from the recipe I found on the internet. I like a lot of streusel! Don't worry, I doubled it on my recipe, so you won't have to.
Now you're ready to pop them in the oven. Pop! (Side annoyance: I've already written about how I kinda dislike Sandra Lee. She's the one who always says, "Pop! them in the oven" all perky-like. Ugh.)
See? Plenty o' streusel.
Bake these puppies for 20-25 minutes in a 375 degree oven and here you go . . . banana deliciousness.
Another side note: don't you love my cake stand?
I got it last year when I was in New York at a store we stumbled upon one evening called Fishs Eddy. Such a cool store! I was so happy to find this cake stand because the stand comes apart from the plate, making it easier to store in my cupboard. Plus, every time I use it I remember the fun times I had with those sweet girls in NYC.
These muffins turned out great! Not too sweet, and just the right consistency. Give them a try this weekend.
You can find the printable recipe here.
And also, if you paid veeerrry close attention to this post you got a bonus recipe. Did you find it? :)
Tell me, what's your favorite kind of muffin?