Banana Muffins with Almond Sugar Streusel

Muffin Mondays.  Can we make that a thing?

We have had some extra chilly mornings recently and I find myself wanting to simply curl up with an endless cup of tea and a generous supply of muffins and tea cakes.  

Have I ever mentioned how much I adore carbs?  Oh yes, it would seem that I have.  I really do love them. 

While I did give my dining table a spring-ready makeover, I am holding onto these blustery mornings and cozy afternoons with all my might.  Every season has its charms and I am learning to appreciate them more and more rather than forever looking to what's next.  

I think banana bread was one of the first things I started baking on my own.  Back in the days where I had to break out the step-ladder to reach the baking soda, I produced not a few loaves of banana bread that my brother and I then devoured as soon as the timer signaled - "done!" 

Banana bread will forever be one of the greatest and coziest of foods.  

I had a bunch of bananas that I had bought for Mr. Pedantic's breakfasts but since he's been a bit under the weather lately they were left to become brown, and soft, and justtttt right for baking into deliciously moist muffins. 

Now, you must refrain from going to buy a bunch of bananas just for these muffins.  I have done that many a time and, 1. they will never ripen, and 2., you will probably suddenly discover that you adore bananas and eat them all before the first brown spot has appeared. 

Just go about your normal business, and buy a bunch with more than your husband will be able to eat.  Then, when your back is turned, they will do their ripening thing.

Sometimes you have to trick your produce into compliance. 

Because I cannot have a muffin without a topping, I made a super-sugary streusel with slivered almonds. 

I've been trying to replace regular ol' white sugar with pure cane sugar and I swear it is not as sweet, but I love the texture of the coarse granules. 

You will never find a perfect, not-overfilled muffin tin in my kitchen.  I used to call it a problem, but now I'm going with the slightly more elegant title of "signature."

I toted a bunch of these still-warm muffins up to our apartment office as a Valentine's Day treat. 

Handy men, receptionists, and Mr. Pedantic all agreed that these muffins were the perfect weekday pick-me-up.   

Now, make that second cup of tea and start ignoring those yellow bananas.  We have got this week in the bag.  Carb power forever and ever. 

Sincerely,

Pedantic Foodie

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Banana Almond Streusel Muffins

makes 18 / recipe loosely adapted from Better Homes & Gardens Cookbook

for the streusel

- 1/2 cup all-purpose flour

- 1/2 cup raw or pure cane sugar 

- 1/4 teaspoon baking powder

- 1/2 cup cold unsalted butter, cut into cubes 

- 1/2 cup slivered almonds

Preheat oven to 350 degrees.

In a small bowl, whisk to combine flour, sugar, and baking powder.  Add butter cubes and use your finger tips to work the butter into the flour mixture until the butter is in pea-sized pieces.  Toss in silvered almonds and cover the bowl with plastic wrap.  

Refrigerate the streusel while you prepare the muffin batter.  

for the batter

- 2 eggs

- 1 1/2 cups mashed, ripe bananas (about 3 medium)

- 1/2 cup vegetable oil

- 1 teaspoon vanilla extract 

- 1 cup pure cane sugar 

- 2 cups all-purpose flour 

- 1 1/2 teaspoons baking powder

- 1/2 teaspoon baking soda 

- pinch of salt 

- 1/4 teaspoon ground cinnamon

In a large bowl, whisk to combine eggs, bananas, oil, vanilla extract, and sugar.  Set aside.

In a separate bowl, sift to combine flour, baking powder, baking soda, salt, and cinnamon.  Pour the dry ingredients into the wet and whisk until smooth, but do not beat.  

Spray muffin tins with nonstick spray and divide the batter evenly amongst 18 cups.  Sprinkle each muffin with about 1 1/2 tablespoons of the prepared streusel. 

Bake for 20 minutes - until the edges are golden and a butterknife inserted in the center of the muffin comes out clean.  The streusel make look underdone, but it will set as the muffins cool. Allow to cool for 15-20 minutes before serving.  Enjoy! 

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{The 1st Meal} Cranberry Orange Muffins with Pecan Cinnamon Streusel

Happy almost weekend.  Are you ready for it?

I hope that you will eat at least half of the candy you bought before the children start ringing your doorbell.  I hope that you will throw aside all inhibitions and dress up like, well, whatever the heck you want and go out for a fancy dinner.  I hope that you will bake at least one new thing.  Perhaps these muffins?  You really should.

It’s almost Halloween and Pinterest tells me that I should be making cookies that look like spiders and severed fingers, but ew!  Not even going there.  

I will however, eat all your candy corn.  While we are on the subject, how do you eat your candy corn?  Do you eat it layer by layer?  Please say yes.

While I don’t go in for the Halloween-themed desserts, I am never opposed to making some season-appropriate treats to enjoy with my coffee while I pretend to be too grown up to gorge on Snickers bars.

These muffins are scented with orange zest, dotted with tart cranberries, and covered in a nutty, buttery, streusel topping.

These muffins are light, cakey, and incredibly moist.  Do not start counting how many you ate.  Just think about all the Snickers bars you resisted because you were too busy buttering muffins.

This weekend, soften some butter, bake a batch of muffins, brew a pot of coffee and have a leisurely breakfast while the morning light is bright and the air is still crisp.  This is how we bid farewell to October.  She’s been good to us. 

Stop eating candy for a few minutes and begin well.

Happy weekending! 

Sincerely, 

  Pedantic Foodie

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Cranberry Orange Muffins with Pecan Cinnamon Streusel Topping

makes 1 dozen / recipe adapted from Culinary Institute of America’s Baking at Home

for the streusel topping

    - 1 teaspoon ground cinnamon

    - 1/4 cup pecans, chopped finely

    - 1/2 cup all-purpose flour

    - 1/4 cup brown sugar

    - 4 tablespoons unsalted butter, softened

Combine flour, brown sugar, pecans, and cinnamon in a small bowl.  Use a fork to work in butter, forming a rough crumble.

for the muffins

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1/8 teaspoon nutmeg
• 3/4 cup whole milk
• 1 large egg
• 1 teaspoon vanilla extract 
• 1/2 cup unsalted butter, softened 
• 1 cup granulated sugar
• zest of one navel orange 
• 1 1/2 cups fresh cranberries 

Preheat oven to 400 degrees and line a twelve cup muffin pan with muffin cup liners.  

In a medium bowl, sift to combine all-purpose flour, baking powder, salt, and nutmeg; set aside. In a separate bowl, whisk to combine milk, vanilla, and egg.  

In a large bowl, use a hand-mixer to beat butter on high speed for one minute.  Add sugar and beat for 3-5 minutes or until light and fluffy. Beat in orange zest.  Slowly incorporate milk and flour mixtures in small increments, alternating between the two while mixing on low speed.  Fold in fresh cranberries. 

Use a spoon or ice cream scoop to divide the batter among the muffin cups.  

Sprinkle the tops of the muffins with about a tablespoon of streusel mixture.  Press down slightly to ensure that the streusel sticks to the top of the muffin.  

Bake for 25 minutes or until the tops are deep golden brown.  Serve warm or at room temperature.  Enjoy!