Streusel Topped Cinnamon Apple Banana Nut Muffins

By Aimee Broussard

Serving Size: 4 | Prep Time: 5 mins | Total Time: 30 mins

  • ¼ cup butter, softened
  • ½ cup sugar
  • 1 egg
  • ¾ cup mashed ripe banana
  • ½ tsp vanilla extract
  • 1 cup all-purpose flour
  • ¾ tsp baking powder
  • ¼ tsp salt
  • ⅛ tsp baking soda
  • ⅛ tsp ground cinnamon
  • ¼ cup chopped pecans
  • 1 apple, diced
  • ½ cup all-purpose flour
  • ½ tsp ground cinnamon
  • 3 Tbsp cold unsalted butter, cut into pieces
  • ¼ cup brown sugar

  1. In a small bowl, cream butter and sugar. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt, baking soda and cinnamon and add to the creamed mixture just until moistened. Fold in the pecans (or other nut of choice) and diced apples.
  2. In a separate bowl, mix together the flour and the cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Stir in the brown sugar.
  3. Coat jumbo sized muffin tin with cooking spray or use paper liners; fill two-thirds full with batter. Now, top the batter with about 2 tbsp of streusel topping. Less or more depending on how much "crumble" you want on top.
  4. Bake at 350° for about 25-28 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
For the full post, visit Aimee Broussard.
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