Banana Chocolate Chip Streusel Muffins

Simple pleasures make me happy, ~ it doesn't take a lot, how 'bout you?  If you're like me then enjoying one of these muffins will make you smile :)   The simple and comforting flavors of sweet ripened bananas, chocolate chips and a streusel topping = muffin happiness!!  I served these at a recent brunch and they were a big hit.

 

Streusel Topping

1/2 cup flour

1/2 cup light brown sugar

1/4 tsp kosher slt

1/8 tsp cinnamon

1/4 cup - 1/2 stick cold unsalted butter, cut into small cubes

Muffins

2 cups flour

1 tsp baking powder

1 tsp baking soda

1/2 cup - 1 stick unsalted butter at room temp

1 cup sugar

1 1/2 tsps. kosher salt

2 large eggs at room temp

2 tsps. pure vanilla extract

3 very ripe bananas

1/2 cup buttermilk

2/3 cup mini chocolate chips tossed in a little flour to coat (about 1/4 tsp)

Instructions

For the streusel topping, in a med bowl stir together the flour brown sugar, salt and cinnamon with a fork.  Add the cubes of butter and using your fingertips work into the dry ingredients until pea-size crumbs form.  Set aside in the refrigerator until ready to use.  Preheat oven to 375 degrees and spray a 12 cup muffin pan with baking spray.

For the muffins, in a med bowl whisk together the flour, baking powder and baking soda, set aside.  In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, sugar and salt on med-high until light and fluffy, about 3 mins.  Scrape down the sides of the bowl as needed.  Add the eggs one at a time, beating after each addition.  Then add in the vanilla and bananas and beat.  With the mixer on low speed, add the dry ingredients, beating until the flour absorbed and incorporated.  Fold in the chocolate chips.  Using a 1/4 cup ice cream scoop, scoop batter into prepared muffin cups.  Sprinkle the streusel topping over the muffins.  Bake 18-22 minutes, rotating the pan 1/2 way through, until the tops of the muffins spring back when touched and a toothpick inserted in the center comes out clean.  Let cool then enjoy!

Recipe slightly adapted from The Sono Baking Company Cookbook

 

 

This recipe can be made into a bread too, pour batter into a 9 x 5 loaf pan and sprinkle with streusel topping, bake at 350 degrees for 50 - 60 mins or until golden and toothpick inserted in center comes out clean

 

Recipe from a wonderful book, The Sono Baking Company Cookbook The Best Sweet and Savory Recipes for Every Occasion,  available here:  http://astore.amazon.com/rosscoubak-20/detail/0307449459

 

Maple Pumpkin Pie with Pecan Streusel

This pie is for those of us that need a little something more from a pumpkin pie.   While the traditional pie with its creamy pumpkin simplicity is a wonderful thing and perfectly satisfying to many; some of us crave more, more flavor and more texture. This has that something more, pure maple flavor in the filling and a sweet crumbly pecan streusel on top. 

   

Crust

1 Homemade or premade pie crust for a 9" pan

heavy cream for brushing edges

Pecan Streusel

3/4 cup chopped pecans

1/4 cup firmly packed light brown sugar

2 Tbsps all purpose flour

2 tsps. cinnamon

2 Tbsps unsalted butter

Pumpkin Filling

2 cups pure pumpkin - 15 oz can

2 Tbsps all purpose flour

1/3 cup firmly packed dark brown sugar

1/2 tsp nutmeg

1/2 tsp cinnamon

1/2 tsp salt 1 1/3 cups heavy cream

3/4 cup Grade B Pure Maple Syrup

3 large eggs

Instructions

Preheat oven to 425 degrees.  Roll out pie dough to a 10" circle and place in a 9" pie plate so that the edges over and the rim.  Using your thumb and index finer, crim the edge of the pie shell.  Brush the edges of the pie shell with heavy cream to create a nicely golden brown finish.   Prepare the streusel:  in a medium bowl mix together the pecans, sugar, flour and cinnamon, toss together. Cube the butter and add it to the mixture cutting it in with our fingertips until combined and you have pea size streusel.  Chill the streusel in the refrigerator until the pie is mostly baked.  Prepare the filling:  using an electric mixer, mix together on medium speed the pumpkin, flour, sugar and spices until smooth.  Scrape the sides of the bowl and add the heavy cream and syrup, continue mixing and scraping down the bowl.  In a separate bowl, beat the eggs then add them to the pumpkin mixture and mix until smooth.  Pour the filling into the pie shell.  Place the pie plate on a baking sheet and bake for 15 minutes.  Reduce the heat to 350 and continue baking for 30 minutes.  Remove the pie from the oven and sprinkle the pecan streusel over the top, covering the pie completely.  Place pie back in the oven for approximately 15 minutes, or until the pie is firm in the middle and the streusel is golden.  Transfer the pie to a wire rack and allow to cool before serving.  It's best served cold or at room temperature.  Can be stored in the refrigerator for up to 4 days.

Recipe adapted from Michel Stuart's Perfect Pies, The Best Sweet and Savory Recipes from America's Pie-Baking Champion

 

 

 

 

Enjoy!

 

This pie and many more delicious pies are from this fantastic book, available here:

http://astore.amazon.com/rosscoubak-20/detail/0345524888