Banana Muffins with Streussel Topping Recipe

5 4 6
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Banana Muffins with Streussel Topping Recipe

Read Reviews
5 4 6
Publisher Photo
"I'm a retired teacher, and not I stay busy planning and preparing weekly meals at our church," relates Elizabeth Viola. The Rogersville, Tennessee reader bakes these delightful muffins that are like miniature loaves of banana bread sprinkled with a crumb topping.
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 2 cups self-rising flour*
  • 3/4 cup sugar
  • 1 egg
  • 1 cup (8 ounces) plain yogurt
  • 1/2 cup vegetable oil
  • 1-1/3 cups mashed ripe banana (2 to 3 medium)
  • 1 cup chopped pecans or walnuts
  • TOPPING:
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 3 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract

Directions

In a bowl, combine flour and sugar. In another bowl, beat the egg, yogurt and oil. Stir into dry ingredients just until combined. Fold in bananas and nuts. Fill greased or paper-lined muffin cups two-thirds full.
Combine topping ingredients; sprinkle over batter. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: about 1-1/2 dozen.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Banana Streusel Muffins in Quick Cooking July/August 2004, p54

Nutritional Facts

1 each: 254 calories, 13g fat (3g saturated fat), 19mg cholesterol, 189mg sodium, 32g carbohydrate (17g sugars, 1g fiber), 3g protein.

  • 2 cups self-rising flour*
  • 3/4 cup sugar
  • 1 egg
  • 1 cup (8 ounces) plain yogurt
  • 1/2 cup vegetable oil
  • 1-1/3 cups mashed ripe banana (2 to 3 medium)
  • 1 cup chopped pecans or walnuts
  • TOPPING:
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 3 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  1. In a bowl, combine flour and sugar. In another bowl, beat the egg, yogurt and oil. Stir into dry ingredients just until combined. Fold in bananas and nuts. Fill greased or paper-lined muffin cups two-thirds full.
  2. Combine topping ingredients; sprinkle over batter. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: about 1-1/2 dozen.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Banana Streusel Muffins in Quick Cooking July/August 2004, p54

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Reviews forBanana Muffins with Streussel Topping

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erzsi User ID: 4745903 224725
Reviewed Apr. 12, 2015

"Great tasting muffins. Will make again. easy"

MY REVIEW
Ajaxmolly User ID: 6493842 59171
Reviewed Sep. 12, 2014

"Very good and easy! Loved the streussel topping. I added chocolate chips to mine. Nice and moist."

MY REVIEW
roseholste User ID: 2524778 206238
Reviewed Feb. 21, 2014

"These are wonderful. I did add a 1/2 cup of quick oatmeal, just because I always put oatmeal in muffins. They are great."

MY REVIEW
Rose Sch User ID: 5574472 117070
Reviewed May. 25, 2011

"very good, the strudel topping makes this recipe"

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