When I was growing up, my mother always baked homemade muffins to go alongside her hotdish. I have no idea where this idea came from, if it was her own or if she grew up eating this meal. Wherever it came from, it equals comfort food for me. I still make a good old fashioned hamburger hotdish on occasion. For those readers who aren’t from the Midwest, hamburger hotdish usually consists of macaroni noodles, browned hamburger, corn, kidney beans and either condensed tomato soup or tomato sauce. As for any spices besides salt and pepper, it’s up to the cook. My mom usually added some chili powder to hers. We almost always had blueberry muffins with our hotdish. Last week, I made these delicious, moist, big, awesome banana muffins to go with ours. It has taken me a while to find a perfect go-to banana muffin recipe to use up the hoards of frozen, ripe bananas in my freezer. I’ve been making this one for a while now on weekends or sometimes for my daughter’s snack day at preschool.
Banana Streusel Muffins
Makes 12 jumbo muffins
1/2 C. all-purpose flour
1/2 C. light brown sugar
1/4 tsp. coarse salt
1/8 tsp. ground cinnamon
1/4 C. (1/2 stick) cold unsalted butter, cut into small cubes
2 C. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 C. (1 stick) unsalted butter, room temperature
1 C. granulated sugar
1 1/2 tsp. coarse salt
2 large eggs, room temperature
2 tsp. vanilla extract
3 ripe bananas
1/2 C. buttermilk, sour cream or yogurt
To make streusel topping: In a medium bowl, stir together flour, brown sugar, salt and cinnamon. Add the butter and work it into dry ingredients using your fingers or a pastry blender. Set aside in the refrigerator.
To make muffins:
Preheat oven to 375 degrees. Spray 12 jumbo muffin cups with nonstick cooking spray and set aside.
In a medium bowl, whisk flour, baking powder and baking soda. Set aside.
Beat butter, sugar and salt on medium-high speed until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating after each. Then add vanilla and bananas.
With the mixer on low speed, add the dry ingredients, beating until the flour in absorbed. Mix in buttermilk/sour cream/yogurt.
Using a large cookie scoop or a scant 1/4 C. divide batter evenly among the muffin cups. Sprinkle each with streusel topping.
Bake 18-22 minutes or until a toothpick inserted into the center of the muffins come out clean.
Transfer pan to a wire rack and cool.
Recipe adapted from the Sono Baking Company Cookbook by John Barricelli