Author Notes
I love using granola to make an awesome muffin streusel. For these, I used Kind Snacks peanut butter granola clusters), but you can use any flavor of your favorite granola. —Erin Jeanne McDowell
Ingredients
- Streusel
-
1/2 cup
all purpose flour
-
1/3 cup
light brown sugar
-
1 pinch
salt
-
6 tablespoons
cold unsalted butter, cut into cubes
-
1 1/2 cups
peanut butter granola clusters
- Muffins
-
3/4 cup
unsalted butter, at room temperature
-
1/2 cup
sugar
-
1/2 cup
light brown sugar
-
2
eggs
-
1 teaspoon
vanilla extract
-
4
very ripe bananas, mashed
-
1 3/4 cups
all purpose flour
-
1 teaspoon
baking soda
-
1/2 teaspoon
salt
Directions
- Streusel
-
Combine the flour, brown sugar, and salt in a medium bowl. Add the butter and rub it between your fingers until the mixture resembles a coarse meal. Stir in the granola clusters and mix to combine.
- Muffins
-
Preheat the oven to 350°F. Grease a 12-cup muffin pan or line each cavity with muffin liners.
-
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, and brown sugar to combine.
-
Add the eggs one at a time, mixing to incorporate and scraping well after each addition. Add the vanilla and mix to combine.
-
Remove the bowl from the mixer, and fold in the mashed bananas. Add the flour, baking soda, and salt and mix just until incorporated.
-
Scoop the batter evenly into the prepared baking pan. Top each muffin with a few tablespoons of streusel (I like a lot). Bake until a tester inserted into the center of the muffin comes out clean, 20-25 minutes. Cool in the pan for 10 minutes, then remove from the pan and continue cooling on a wire rack.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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