Earlier this week I was debating between making donuts and muffins. It wasn't a matter of making one or the other, it was deciding which one to make first. Muffins won this time. I bet some of you were thinking 'who in their right mind would choose a muffin over a donut'? Before you think I have completely lost my mind, I would like to go on record saying I believe I am not the only one on team muffin. But I suppose the answer to that question would depend in part on what kind of muffins or donuts are we talking about. So maybe I shouldn't tell you I made these Banana Nut Muffins with Oat Streusel Topping instead of chocolate iced cake donuts. Is there anyone left out there still on team muffin? What if I told you I had a bunch of really ripe bananas I couldn't bear to see go to waste?
These Banana Nut Muffins with Oat Streusel Topping baked up beautifully. They had that swoonworthy doomed top, were golden brown, and visually exceeded all of my expectations. But would they taste as good as or even better than they looked? Or would they be all looks and have no substance? I am convinced their outward appearance was highly influenced by their inner beauty. Having just the right amount of sweetness, warmth from the nutmeg and cinnamon, a tender crumb, and crisp outer crust, these Banana Nut Muffins had everything I love in a muffin.
After the first bite, I didn't for a second regret making them.
These are (plain, non-fat) yogurt enriched muffins. The kind having a slightly sweet-tangy flavor and beautiful rounded top. Ones making it feel like you are having an indulgent, yet guilt-free muffin eating experience. The toasted walnuts, mashed bananas, and nutmeg add a depth of flavor you would expect of a really, really good Banana Nut Muffin. Especially one having an oat streusel topping.
After each muffin tin is filled with a large scoop of the batter, they generously top with a buttery, brown sugar, cinnamon, oat streusel. Don't worry about the streusel spilling over onto the pan. As the muffins bake and expand, they will grab onto those little bits of deliciousness. Note: I used a large (about 2 1/2" wide) ice cream scoop to make eighteen regular sized muffins.
In a preheated 375 degree (F) oven, the Banana Nut Muffins bake for 25-30 minutes or until golden brown.
After making these muffins in a lightly buttered muffin tin as well as in cupcake papers, I made a no turning back decision. As much as I love how pretty muffins look when baked in those white pleated cups, I love eating a muffin with slightly crisp edges even more. Especially when the muffin tin is greased with butter instead of vegetable spray! And these unpapered Banana Nut Muffins did not disappoint.
Using a non-stick muffin tin along with lightly buttering the bottom and sides of the pan helped ensure all of the muffins release completely intact. Actually they came out almost bakery looking perfect. Note: For presentation purposes, place the baked muffins in a paper sleeve.
While these muffins are at their absolute best on the day they are baked, you can still enjoy them for several days afterwards. Especially if you store them wrapped in the refrigerator and then reheat them in the microwave before serving. The most significant difference between the first or second day is the change in the crunchiness of the streusel topping.
If you love a rounded top, flavorful, tender, beautiful muffins, these are the ones for you. Serve these muffins warm out of the oven to your family, friends or guests for breakfast or brunch. A basket of the Banana Nut Muffins, a large pot of coffee, and platter of fresh fruit would made for a great, on the healthy side start to the weekend. Don't be surprised if someone asks for seconds.
Banana Nut Muffins with Oat Streusel Topping
Makes 18 regular sized muffins
Ingredients
Banana Nut Muffins
3 cups (390 g) all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground nutmeg
12 Tablespoons unsalted butter, room temperature
1 cup less 1 Tablespoon (187 g) granulated sugar (See notes)
2 large eggs
1 1/2 cups (350 g) plain low-fat Greek yogurt
1 1/2 cups (350 g) mashed ripe bananas (from approximately 3 bananas)
2/3 cup (65 g) toasted walnuts, coarsely chopped
Oat Streusel Topping
1/2 cup (52 g) old-fashioned oats (not instant or quick cooking oatmeal)
1/3 cup (44 g) all-purpose flour
1/3 cup (68 g) light brown sugar, firmly packed
1 heaping teaspoon cinnamon
1/4 teaspoon kosher salt
4 Tablespoons unsalted butter, room temperature
Directions
Banana Nut Muffins
1. Preheat oven to 375 degrees (F). Lightly butter the bottoms and sides of the muffin tins. Alternately, if you must, insert cupcake papers in the muffin tins. Set aside.
2. In a medium sized bowl, whisk together the flour, baking powder, baking soda, kosher salt, and nutmeg. Set aside.
3. In a large bowl, cream the butter and sugar together using a handheld mixer until the mixture is creamy (approximately 2-3 minutes). Scrape down the sides of the bowl with a spatula.
4. Add in the eggs one at a time, beating well between each addition.
5. Add in half of the dry ingredients. Beat on medium just until the dry ingredients are incorporated.
6. Mis in half of the yogurt, until blended, followed by half of the remaining dry ingredients. Repeat with the yogurt and dry ingredients.
7. Mix in the mashed bananas and chopped walnuts just until blended.
8. Using a large ice cream scoop, divide the batter equally amongst the 18 muffins.
9. Generously top each muffin with the Oat Streusel Topping.
10. Place muffin tins on a baking sheet. Insert into the oven and bake for 25-30 minutes or until muffins are golden brown and they spring back when lightly pressing your finger on them.
11. Let cool on a wire rack for 5-10 minutes before removing from the muffin tin.
12. Serve warm or let cool and serve at room temperature.
13. Store muffins in an airtight container at either room temperature or in the refrigerator. If muffins are chilled. reheat in the microwave before serving.
Oat Streusel Topping
1. In a medium sized bowl, combine all of the streusel ingredients. Mash with a fork or use your fingers to bring all of the ingredients together until homogenous.
2. Refrigerate until ready to use.
Notes: (1) To toast the walnuts, preheat the oven to 350 degrees (F). Place walnut halves on a baking sheet. Roast for 8-9 minutes. Remove from oven. Let cool and coarsely chop. (2) Instead of using all granulated sugar, use 1/2 cup of granulated sugar and 1/2 cup of brown sugar.
