Monday, February 23, 2009

Lazy Sunday Banana Muffins

Banana muffins have become a recent Sunday staple in our house. It works this way: we go to the grocery store on the weekends, and by the following weekend there are inevitably a few stray, overly ripe bananas. Either Matt makes banana pancakes or I bake muffins. Either way, we always find a caloric (and delicious) way to dispose of that speckled fruit.

After a myriad of muffin Sundays, I've found the perfect banana muffin recipe (with or without nuts). They are spectacularly moist, and are topped off with a sensational streusel. Enjoy while watching
CBS Sunday Morning (honest - this combo is complete bliss).

Lazy Sunday Banana Muffins

- 2 cups flour
- 1 cup sugar
- 1 t. baking powder
- 1/2 t. salt
- 1/2 t. baking soda
- 1/2 t. cinnamon
- 2 eggs
- 1 t. vanilla
- 1 cup sour cream
- 1/4 cup melted butter
- 4 medium overly ripe bananas, mashed


- 1/4 cup sugar (use 1/8 cup white sugar, and 1/8 cup brown)
- 3 T. flour
- 1/2 t. cinnamon
- 2 T. butter

In a large bowl, combine flour, sugar, baking powder, salt, baking soda, and cinnamon. Meanwhile, beat eggs, vanilla, sour cream, butter and bananas (should be slightly lumpy). Stir into dry ingredients just until moistened. Fill greased or paper- lined cups.

For the streusel, combine sugars, flour and cinnamon in a small bowl. Cut in butter. Sprinkle over muffins and bake at 375 for 23 -25 minutes. (Inserted toothpick should come out clean.)

Now you just have to gobble them up.

Makes 12 full-size muffins.

***Note: Feel free to add toasted walnuts!!


  1. I can attest to the deliciousness of these muffins.

  2. These are very good. Moist, lots of banana flavor, and not too sweet.