Tuesday, September 27, 2011

I Love Muffins

God bless the brilliant human being that invented muffins.  Let’s face it; muffins are really just an excuse to eat cake in the morning.  What’s not to love?  Being the practical person that I am, I like to bake a batch of GIGANTIC muffins (bigger is better, right?) the night before and then wake up to a tasty treat before work the next morning.  This recipe is one of my staples.  It is super easy; I promise you already have all of the ingredients, and while it may not be super-flashy, one taste will convince you that it is chalk full of swag.  Another bonus, on my personal scale of deliciousness it is the fourth tastiest batter in the universe.

Banana Streusel Muffins
2 cups all-purpose flour
½ cup granulated sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup milk
1 large egg, beaten
1/3 cup vegetable oil
1 cup (2 smallish) mashed bananas
1 teaspoon vanilla extract (who are we kidding? Just pour till your heart’s content.)
½ cup chopped nuts - optional  (My life is nuts enough; I don’t need to put any in my muffins.)

Streusel Topping
1/3  cup granulated sugar
¼ cup all-purpose flour
¼ teaspoon ground cinnamon
2 tablespoons brown sugar
3 tablespoons cold butter

Heat oven to 400*F (205*C).  Grease and flour a 12-cup muffin tin (or a GIGANTIC 6-cup muffin tin) or line with paper liners. 
Combine flour, sugar, baking powder, cinnamon, and salt in a medium bowl; make a well in the center.
In another bowl, mix milk, egg, vegetable oil, bananas and vanilla.  Pour mixture into well.  Mix batter until just moistened; do not over mix (even if you love to stir things like me.)
For the Topping: In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. (NOTE: do not accidentally put in ¾ cup sugar instead of 1/3 cup sugar as the topping will bubble over and onto the bottom of your oven where it will proceed to burn. Please also note that these things tend to happen whilst BUI (Baking Under the Influence).)
Fill prepared muffin tins three-fourths full.  Sprinkle topping over the muffins.  Bake 15-18 minutes (20-23 minutes for giant muffins).  Cool in pan on wire wrack. 
Enjoy one straight out of the oven or cover with a dish towel and devour one in the morning.  


  1. Note to self: do not read about baking while at work. WANT BUT CANNOT HAVE!

  2. The real muffins look delicious....now where are the stud muffins to go with them?!

  3. What a brilliant idea, Danielle! Personally, I'd suggest watching a few episodes of Merlin as Bradley James (Prince Arthur) is the very first thing that comes to mind upon hearing "stud muffin." I just... yeah. Do that with the muffins and you've got a perfect day, I think! Better yet, get Ali to show up at your house to make them for you. Now THAT'S a perfect day!

  4. I now have an incredible urge to go bake something. This oatmeal for breakfast just really isn't going to cut it now.
    And an even better idea, Sally... What if Bradley James made us muffins? Do you think he can bake? I bet he can.
    (Do you watch Merlin, Danielle? Because if not, you really are missing out!)