Muffin Mondays: Banana Streusel Muffins

OK, admittedly, I hate bananas. They're just about the ONLY fruit that I can't stand. That said, I'm still channeling the tropics around here, and any recipe that makes me feel the sun on my face and the sand in my toes is OK in my book. I found this recipe in Cold-Weather Cooking when I was baking the Cranberry Vanilla Muffins, and I couldn't get it out of my head. I might not like bananas, but I know many people who do like the ubiquitous yellow fruit, and I whipped these up one weekend about a month ago. 

I think that this is a rather unique banana muffin/bread recipe because it calls for diced bananas. Don't most recipes call for mashed up bananas? As I was making these muffins I was getting really sad that I don't like bananas because I love the rest of the ingredients in these muffins: ginger is a favorite flavor of mine, and I adore coconut. I'm working on some substitutions because tropical muffins would take me to a happy place. Dudley tasted one of the regular banana muffins for me and he said that it was a very good muffin, but that the banana flavor wasn't overwhelming. He described it as a nice mix of flavors. So, if you happen to have some bananas languishing in the fruit bowl, here's a recipe for you! And, shout out to Audrey of Food From Books (she's such a fabulous blogger!) because she made yummy corn muffins that I can't stop thinking about.

Banana Struesel Muffins

Cold-Weather Cooking by Sarah Leah Chase

Makes 12 muffins

Streusel Topping

1/4 cup unbleached all-purpose flour

1/2 cup coarsely chopped pecans

1/4 cup shredded coconut

3 tablespoons light brown sugar

1/4 teaspoon grated nutmeg

2 1/2 tablespoons unsalted butter, melted

Batter

1 1/2 cups unbleached all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

Pinch of salt

1 tablespoon ground ginger

1/4 teaspoon grated nutmeg

1/2 cup (packed) light brown sugar

2 large eggs

1 cup sour cream

1 tablespoon unsalted butter, melted

3 ripe medium bananas, cut into 1/4-inch dice

1. Preheat the oven to 350 degrees. Line 12 muffin cups with paper liners. 

2. Prepare the streusel topping:  In a small bowl toss together the flour, pecans, coconut, brown sugar, and nutmeg until well combined. Pour in the melted butter and stir until the mixture is moistened and crumbly. Set aside.

3. Prepare the batter:  Sift the flour, baking powder, soda, salt, ginger, butmeg, and brown sugar into a medium sized mixing bowl. Make a well in the center. 

4. In another bowl, beat together the eggs, sour cream, and melted butter until just blended and pour into the well in the dry ingredients. Mix together quickly with a wooden spoon until just combined. Stir in the diced bananas, mashing them slightly with the back of the spoon, just until incorporated. Do not overmix the batter. 

5. Divide the batter between the muffin cups, filling each one about seven-eigths full. Sprinkle the streusel topping evenly over the tops. Bake the muffins until the tops are lightly browned and a toothpick inserted in the center of a muffin comes out clean, 25-20 minutes. Serve the muffins warm or at room temperature.