Streusel Topped Muffins

Originally published in Sunset Magazine years ago and modified in various ways…I give you…Le Streusel Muffins 😛

The Muffin Part

1/4 cup butter, softened

1 cup brown sugar

1/4 teaspoon salt

1 mashed, ripe, banana

2 large eggs

1 tablespoon vanilla

2 teaspoons baking powder

1/3 cup sour cream

1 1/2 cups flour

Mix together, blending in flour last until just turned in.

Scoop ( I use the ice cream style scoop that measures 1/3 cup) into muffin tins that are either greased or lined with cupcake liners. Scoop once for regular sized muffins, twice for the gianormous sized ones.

Using same bowl, no need to dirty another, right?

Make Le Streusel Topping:

3/4 cup flour

1/4 cup butter, softened

1/4 teaspoon salt

1/2 cup brown sugar

1/2 cup sugar

Mix all together and scoop on top of muffin batter.

Bake in 350 degree oven for 18 to 25 minutes, depending of size of your muffins.

Enjoy.

struesel muffins

One response to “Streusel Topped Muffins

  1. Yumm! I’m making some soon.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Goodreads

Most read

%d bloggers like this: