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Jumbo Banana-Pecan Muffins

Jumbo Banana-Pecan Muffins
These tender muffins are pretty and flavorful and topped with a delightful streusel. They are wonderful served with fresh fruit.—Pam Ivbuls, Omaha, Nebraska
12 ServingsPrep: 25 min. Bake: 20 min.

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups cake flour
  • 1-1/2 cups sugar
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1-1/2 cups mashed ripe bananas (2 to 3 medium)
  • 1-1/2 cups (12 ounces) sour cream
  • 3 eggs
  • 6 tablespoons butter, melted
  • STREUSEL:
  • 1/3 cup all-purpose flour
  • 1/3 cup sugar
  • 3 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons cold butter
  • 1/2 cup chopped pecans

Directions

  • In a large bowl, combine the first seven ingredients. In another
  • bowl, combine the bananas, sour cream, eggs and butter. Stir into
  • dry ingredients just until moistened.
  • Fill greased or paper-lined jumbo muffin cups two-thirds full. For
  • streusel, in a small bowl, combine the flour, sugars and cinnamon.
© Taste of Home 2013

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Jumbo Banana-Pecan Muffins (continued)

Directions (continued)

  • Cut in butter until crumbly; stir in pecans. Sprinkle over tops.
  • Bake at 350° for 20-25 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 5 minutes before removing from
  • pans to wire racks. Serve warm. Yield: 1 dozen.
Nutrition Facts: 1 muffin equals 317 calories, 12 g fat (6 g saturated fat), 63 mg cholesterol, 244 mg sodium, 47 g carbohydrate, 1 g fiber, 5 g protein.
© Taste of Home 2013