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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

  • 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 sour cream
  • 3 large eggs, room temperature
  • 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

  • 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.
  • 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.
  • 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.

Nutrition Facts

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