Jumbo Banana-Pecan Muffins
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
Can you freeze Jumbo Banana-Pecan Muffins?
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.
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
-
1Preheat 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.
-
2Fill 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.
-
3Bake 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.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
