In honor of "The Muffin Lady's" exceptional spirit and drive, I'm sharing my family's favorite Streusel-Topped Banana Muffin recipe with you today. I hope you enjoy them as much as we do!
Streusel-Topped Banana Muffins
1 cup flour
1/2 cup sugar
1 - 1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup shortening
1 egg, beaten
1/2 cup milk
1/2 tsp. vanilla
2 small, ripe bananas, mashed
1/3 cup brown sugar
1 tbsp. flour
1/8 tsp. cinnamon
1 tbsp. cold butter
1/4 cup chopped pecans or walnuts, optional
Preheat oven to 350° F. Line your muffin pan with liners or grease generously with shortening. The number of muffins you will make will depend on the size of your muffin pan. This recipe makes about a dozen regular-sized muffins.
In a mixing bowl, combine the flour, 1/2 cup sugar, baking powder, and salt. Stir several times with a whisk to "sift" the dry ingredients. Cut in the shortening (use a pastry/dough blender, a fork, or your fingertips). Make a well in the center of the flour mixture.
In another bowl, combine the milk, egg, and vanilla. Stir to mix well. Add the milk mixture to the dry ingredients and stir just until combined. The batter will still be a little lumpy. Stir in the mashed bananas and mix well to combine all the ingredients.
Divide the batter between the muffin tins; each one should be filled about 2/3 full. Set aside while you mix the topping.
Combine the brown sugar, flour, and cinnamon in a small bowl. Cut in the cold butter using a pastry/dough blender or a fork. Mix in the nuts, if you like. Evenly distribute the topping over the muffin batter in the tins.
Bake for 30 - 35 minutes. Cool on a wire rack.