These scrumptious peanut butter streusel topped muffins by American Heritage Cooking has us rethinking our to-go snack menu at home. Goodbye PB & Banana Toast, and make way for these light, fluffy, and moist banana muffins. Your lil' sweethearts will get a kick out of the sweet, crumbly streusel topping. Check out the recipe below!
Ingredients:
½ cup unsalted butter, very, very soft but not melted
¾ cup light brown sugar, packed
2 large eggs
½ cup Greek yogurt
½ cup smooth peanut butter (I use Jiff in baking, if you use natural, please add 2 T more sugar)
5 large bananas (~2 ½ cups), very, very ripe
1 teaspoon vanilla
2 ½ cups all-purpose flour
1 ¼ teaspoons baking soda
1 teaspoon Saigon cinnamon
For the Streusel:
½ cup brown sugar, not packed
1 tablespoon granulated sugar
1 teaspoon cinnamon
1 cup all-purpose flour
¼ cup + 2 tablespoons peanut butter (smooth, preferably not Natural)
Method:
1. Pre-heat the oven to 350°. Line 15 standard muffin tins with liners (or spray if you must).
2. Make the streusel first: In a large bowl whisk together flour, sugars and cinnamon. Add the peanut butter and mix with a fork until crumbles form. The topping should hold together and “crumble” when squeezed in your hand. Cover with plastic wrap and refrigerate until ready to use.
3. Now for the muffins! In a medium bowl, whisk together the flour, soda, and cinnamon; set aside.
4. In another medium bowl (if you have an immersion blender) or in the cup of a blender add the yogurt, bananas, peanut butter, and vanilla; process until smooth. Use an immersion blender if you have one because the clean up is much easier.
5. In a large bowl cream the sugar with the butter until light and fluffy using a hand mixer on medium speed. Add the eggs one at a time, beating after each addition. Add in the banana mixture all at once and incorporate with the hand mixer on medium speed.
6. Switch to a sturdy spatula and fold the dry ingredients into the wet, , scraping the bottom with each fold, until no large pockets of dry ingredients remain. Be careful not to over mix!
7. Fill each muffin tin almost all the way full using a large cookie scoop or the good, old-fashioned pour straight from the bowl method. Crumble a generous portion of the streusel topping onto each muffin, pressing down slightly. I like to squeeze it firmly in my hand first and then separate it slightly, keeping some large chunks, as I distribute it over the muffin’s surface.
8. Bake in preheated oven for 15-25 minutes, but I like to start checking after 10. My oven does what it wants and is unreliable at best, so I check early. That being said, I never open my oven door until the muffins have risen fully on top because if they are sunken in the middle, they aren’t done yet! I also bake the full pan of muffins first and let the other partial pan wait on the counter. No harm has ever come of the delay. In fact, the second batch will often bake up higher than the first contrary to popular belief.
9. Let cool 5 minutes in pans before removing to a wire rack to cool completely or be eaten.
This recipe is brought to you by American Heritage Cooking, a delightful cooking blog with foodie creations that center around American history. Excited about discovering and testing heirloom recipes, heritage cooking and cupcakes? Visit American Heritage Cooking.
