Jumbo Banana-Pecan Muffins
TOTAL TIME: Prep: 25 min. Bake: 20 min.
YIELD: 1 dozen.
These tender muffins are topped with a delightful streusel. They make a great treat for Christmas morning when served with fresh fruit and coffee. —Pam Ivbuls, Omaha, Nebraska
Ingredients
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1-1/2 cups all-purpose flour
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1-1/2 cups cake flour
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1-1/2 cups sugar
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1-1/2 teaspoons baking powder
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3/4 teaspoon baking soda
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3/4 teaspoon salt
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1/2 teaspoon ground cinnamon
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1-1/2 cups mashed ripe bananas (2 to 3 medium)
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1-1/2 cups sour cream
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3 large eggs, room temperature
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6 tablespoons butter, melted
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STREUSEL:
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1/3 cup all-purpose flour
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1/3 cup sugar
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3 tablespoons brown sugar
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1/4 teaspoon ground cinnamon
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3 tablespoons cold butter
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1/2 cup chopped pecans
Directions
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1.
Preheat oven to 350°. In a large bowl, combine first seven ingredients. In another bowl, combine bananas, sour cream, eggs and butter. Stir into dry ingredients just until moistened.
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2.
Fill greased or paper-lined jumbo muffin cups two-thirds full. For streusel, in a small bowl, combine flour, sugars and cinnamon. Cut in butter until crumbly; stir in pecans. Sprinkle over tops.
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3.
Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
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