Jumbo Banana-Pecan Muffins |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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These tender muffins are pretty and flavorful and topped with a delightful streusel. They are wonderful served with fresh fruit.Pam Ivbuls, Omaha, Nebraska Ingredients:
1-1/2 cups king arthur unbleached 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 king arthur unbleached 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 near the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1 dozen.
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