Banana Streusel Muffins.
It’s Monday and I’m going to beg you.
If I was to be a creeper in your kitchen I would secretly bake these for you while you were still sleeping. Not only could you wake up to, um, hello – MUFFINS – but you could wake up to the aroma of a banana breakfast that is really a treat. And a nutjob in your kitchen, but whatever. That’s neither here nor there.
Let’s talk about crumble. Or streusel. Or whatever you want to call it. Why does it have to be so perfect? Why does it take cakes and more specifically, anything breakfast labeled over the top? Why do I want to eat an entire pan of cooked crumble and not care about what’s beneath it? It makes everything ten trillion times better.
In other news, my exaggerations are becoming astronomical.
The good news is that I definitely care about what’s under the crumble here.
The bad news is that I just ate all the crumble anyway and didn’t leave you any.
I am totally crazy over ALL things banana right now. Bananas and peanut butter on toast, of course. Banana bread. Bananas in my yogurt. I even ate a banana and nutella (yes, I’ve always sworn that I hated nutella) crepe on Saturday and it was like… lifeblood. So fantastic.
These little faux breakfast cupcakes are just kinda like banana bread with a crumbly, crunchy topping. To seriously die for. I immediately popped about three right into my mouth immediately and suffered severe taste bud burns and it was COMPLETELY worth it. Slathered with a little unsalted butter: even better. Heaven heaven heaven.
I mean these are totally a breakfast food and should be treated as such. Like maybe… made thrice a week. Duh.
Banana Streusel Muffins
- Preheat the oven to 350 degrees F. In a bowl, whisk together the flour, baking soda, salt and spices. Set aside. Line a muffin tin with liners.
- In a large bowl, whisk the egg and brown sugar together until smooth and no lumps remain. Add in vanilla extract, butter and bananas, whisking again until combined. Gradually add in dry ingredients, mixing until just incorporated. Stir in the milk and mix until just combined. Fill each muffin liner 2/3 of the way full with batter (I use a 1/4 cup measure to get the muffins to be of equal size). Top them with the crumb topping.
- Bake for 15-17 minutes, or until tops are no longer wet and become slightly golden. Remove and let cool until cool to the touch.
- To make the crumb topping, whisk together the sugar, cinnamon, salt and melted butter until combined. Whisk for a a good minute or two until the sugar begins to dissolve, then use a wooden spoon to stir in the flour. The mixture will be crumb-like and dry. Almost like a sludge or paste. This is what you want! Sprinkle the crumb on top of the cake.
plus they are SO FLUFFY!