It’s so crazy to me that these Streusel Topped Cinnamon Apple Banana Nut Muffins are single-handedly one of the most popular recipes on this website. Whenever I forget about them, someone will comment on them and they remind me how good things can often come from dumping all kinds of things into a bowl and baking them.
Which is what happened with these muffins.
You know how sometimes you have overly ripe bananas lying around and you say “self, looks like it’s a banana bread day”?
I had one of those days.
Except, I also had apples lying around too. And I didn’t want banana bread.
I wanted muffins.
But not just any muffin. And not just a banana nut muffin. I wanted Streusel Topped Cinnamon Apple Banana Nut Muffins.
Because I had bananas. And I had apples. And of course, I always have cinnamon.
It’s a mouth full, and they should probably just be called Kitchen Sink Muffins, but the name tells you what they are, and they are no more complicated to prepare than the banana bread you were going to make. For the zillionth time.
And were probably tired of in the first place.
Oh, is that just me I’m referring to?
Either way, if you’re going for the glory, you might as well break out your jumbo muffin pan and make them in that.
Why have a baby muffin, when you can have a GIANT muffin?
I mean, it’s Friday after all.
Sit yourself down and enjoy with a cup of coffee.
You deserve it.
Moist. Crumbly. Filling.
AND…..it has TWO fruits in it.
I mean, why not call these things healthy and forget all about the sugar content?
Works for me.
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1 egg
- 3/4 cup mashed ripe banana
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1/8 teaspoon ground cinnamon
- 1/4 cup chopped pecans
- 1 apple, diced
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter, cut into pieces
- 1/4 cup brown sugar
In a small bowl, cream butter and sugar. Beat in the egg, banana and vanilla. In a separate bowl, combine the flour, baking powder, salt, baking soda and cinnamon; add to the creamed mixture just until moistened. Fold in the pecans (or other nut of choice) and diced apples.
In a small bowl, mix together the flour and the cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Stir in the brown sugar. Set aside.
Coat a 4 cavity jumbo-sized muffin tin (or a 6 cavity regular tin) with cooking spray or use paper liners; fill two-thirds full with batter. Top the batter with about 2 Tbsp of streusel topping. Less or more depending on how much "crumble" you want on top.
Bake at 350° for about 25-28 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.