Pecan And Banana Streusel Muffins Recipes

PECAN AND BANANA STREUSEL MUFFINS

Steps:

• Heat oven to 180C, Gas 4, 350F.
• Make the streusel topping by adding all the ingredients EXCEPT the pecans to a bowl. Take 2 knives and cut the mixture until it looks like lumps in the photo. Then add the broken pecans and combine. Set aside.
• (If you have any leftover, this stuff is nice sprinkled over the top of a sliced apple and baked! Just keep in an airtight container in the fridge until you want it)
• Now we make the cake batter. Mix together the sieved flour, salt, bicarbonate soda, and baking powder.
• Beat the butter and sugar until smooth and creamy. Add the eggs to the mixer a little at a time with a few tablespoons of the flour (to stop the batter from splitting).
• Add the mashed bananas and pecans, combine well. Using a metal spoon, fold in the rest of the flour gently.
• Transfer mixture to baking pan/cupcake liners etc and spread evenly. If you are using silicone, no need to grease or line.
• Take a teaspoon of the streusel mixture and carefully place on the tops of each cake.
• Place in the oven for around 20 - 24 minutes. As I was using my new silicone loaf pan I had to check on the timings after around 20 minutes, using a skewer. It came out clean after 24 minutes! You also do the same after 20 minutes and see when the cakes are ready. Every oven is different.
• **If making one regular loaf, the cooking time will be around 1 hr and 15 minutes.
• When ready, leave in the pan for 5 minutes, then transfer onto a cooling rack and eat when they are cool enough for you to enjoy! They sure are delicious so be sure to have a cup of tea ready too!

JUMBO BANANA-PECAN MUFFINS

Steps:

• 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., 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., 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. Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

BANANA NUT MUFFINS WITH PECAN STREUSEL

Steps:

• Pre-heat oven to 400 degrees F.
• First make your streusel. Melt 5 TBSP butter. Stir in chopped pecans, flour, brown sugar, cinnamon, and salt. Mixture will be wet. Set aside.
• Melt ¾ cup butter (aka 12 TBSP or 170 grams or 6 oz) and allow to cool.
• Combine flour, baking soda, and salt; set aside. In a small bowl, combine streusal ingredients minus the butter and set aside.
• In a large bowl, mash bananas with a fork and add brown sugar, melted butter, vanilla, and eggs and whisk them all together.
• Next slowly add in the flour/baking soda/salt mixture and whisk until just incorporated.
• Fold in the pecans and pour into a 12-cup muffin tin lightly spritzed with coconut or olive oil, filling each up just a smidge over halfway.
• Top each muffin with a few yummy crumbles of streusel and bake.
• Allow muffins to cool for 5 minutes in the muffin pan then transfer to a wire rack to finish cooling compltely.
• While your muffins cool, whisk together the optional glaze. Simply combine powdered sugar with milk and whisk until desired consistency is reached. Flavor with vanilla and cinnamon, to taste, and drizzle over cooled muffins. Enjoy!

MOIST BANANA STREUSEL MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 10 muffin cups with cooking spray.
• Whisk 1 1/2 cups sifted whole wheat flour with baking soda, baking powder, salt, and 1/2 teaspoon cinnamon in a large bowl. Mix together mashed bananas, 1/2 cup melted unsalted butter, egg, white sugar, and vanilla extract in a separate bowl. Gently fold banana mixture into dry ingredients just until moistened; do not overmix. Spoon batter into prepared muffin cups, filling them about 3/4 full.
• Mix dark brown sugar with 2 tablespoons whole wheat flour and 1/2 teaspoon cinnamon in a bowl, stirring until combined; mash 1 tablespoon unsalted butter into the mixture with a fork until streusel topping resembles crumbs. Sprinkle topping over muffins.
• Bake muffins in the preheated oven until a toothpick comes out clean or with moist crumbs, about 20 minutes.

SOUR CREAM PECAN-STREUSEL MUFFINS

Steps:

• Set oven to 375 degrees F.
• Prepare 12 muffin cups with paper liners.
• For the pecan mixture, mix all ingredients; set aside.
• For the muffin batter, sift the first 4 dry ingredients together.
• Stir in the egg, sour cream and 1/3 cup butter just until moistened.
• Divide and fill batter tins 1/2 full with the batter.
• Cover with 1/2 of the pecan/sugar mixture.
• Then fill with remaining batter.
• Top/sprinkle with remaining pecan/sugar mixture.
• Bake for 20-22 minutes.