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(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Banana Buttermilk Streusel Muffins

These muffins are extraordinary no matter how you bake them but making them using Melitta coffee filter papers put them over the top (or get those new bigger muffin baking cups). Taste? Smooth bananas, with caramel, pecans, brown sugar and vanilla –a pure bouquet of autumnal sweetness. 

Caramel Pecan Streusel
6 tablespoons unsalted butter
 ½ cup brown sugar, firmly packed 
1/2 teaspoon cinnamon 
2/3 cup chopped pecans 
1/2 cup butterscotch chips
1/2 cup butterscotch or caramel sundae topping  

Muffin Batter 
3/4 cup unsalted butter
1 cup brown sugar, firmly packed 
1/2 cup white sugar 
2 eggs
2 teaspoons pure vanilla extract 
2 1/2 cups all-purpose flour 
2 teaspoons baking powder 
1/2 teaspoon baking soda 
1/2 teaspoon salt 
1/4 teaspoon cinnamon 
1 cup mashed, very ripe banana (about two large) 
1/2 cup buttermilk   

Finishing Touches

1/3 cup melted white chocolate

Preheat oven to 375 F. Generously spray a 12-cup muffin pan with non stick cooking spray and place on a parchment paper-lined baking sheet. Into each muffin well, place a #4 coffee filter paper and spray the interior with non-stick cooking spray. Position the oven rack to upper third position.  

For the Swirl, place the butter, sugar, cinnamon, pecans, and butterscotch chips a food processor bowl and pulse to make a coarse, grainy mixture. Keep caramel sauce nearby,   For the muffin, in a mixer bowl, cream the butter with the white and brown sugars until well blended. Add in eggs and vanilla and mix well. Fold in the flour, baking powder, baking soda, salt, and cinnamon. While dry ingredients are blending into the batter, add in the banana and buttermilk. 
Blend batter well, scraping the bottom and sides of the bowl to ensure batter is evenly mixed.   

Scoop batter halfway into each coffee filter paper, top with some of the swirl mixture, top with 1-2 teaspoons of caramel topping or dulce, top with more muffin batter and finish with some caramel pecan swirl, and some caramel sauce on top. You should get 8-9 coffee filter paper muffins. (Alternatively, use regular muffin liners for 12 medium or regular muffins). 

Place in oven and immediately lower the temperature to 350F and bake 30-35 minutes until muffins are gently browned around the edges and seem set, when touched. If muffins appear to be browning on top but not baked completely through, reduce oven temperature to 325F and bake a little longer.   Cool well before removing from pan and let finish cooling on a cake rack.  

Makes 8-12  

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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