Coffee Shop Banana Streusel Muffins
Try this Coffee Shop Banana Streusel Muffins recipe, or contribute your own.
Try this Coffee Shop Banana Streusel Muffins recipe, or contribute your own.
- Carbohydrate 852.800899604576 g
- Cholesterol 1256.83062527169 mg
- Fat 344.050359685856 g
- Fiber 12.6215662066142 g
- Protein 20.1361787515787 g
- Saturated Fat 214.609380898251 g
- Serving Size 1 1 recipe (1722g)
- Sodium 2590.4723341792 mg
- Sugar 840.179333397962 g
- Trans Fat 25.365141090508 g
- Calories 6377 calories
Step-by-step
- Muffins: Preheat oven to 350° F and lightly grease your muffin tin/baking cups with cooking spray.
- Muffins: Whip up bananas using the paddle attachment on your mixer for 3 – 5 minutes or until light and fluffy. It should end up being about 2 1/2 cups of banana fluff. Transfer to another bowl and set aside.
- Cream together the butter and brown sugar in the bowl of the mixer (there is no need to wash off the paddle or bowl from the bananas).
- Add eggs one at a time and then incorporate the whipped bananas until well blended.
- In a separate bowl combine flour, baking soda, and salt.
- Gradually add the dry ingredientsto the wet.
- Spoon batter into prepared cups.
- Streusel: Melt butter in the bottom of a medium microwave-safe bowl.
- Add the dry ingredients on top.
- IMPORTANT: Incorporate the dry ingredients with your FINGERS until the mixture is moist and crumbly.
- If you try to use a spoon it will congeal into one huge ball of goo.
- Drop the crumb topping onto the muffins and bake.
- 6 jumbo muffins: 20 – 25 minutes
- 12 standard muffins: 15 – 18 minutes
Why is this streusel turning into a solid mass of dough instead of light crumbs? That failure point happens when cooks use a spoon instead of their hands to combine the melted butter and dry ingredients. Achieving the proper crumb structure requires direct tactile feedback through your fingertips, ensuring the mixture remains loose and craggy rather than congealing into paste. Professional results depend entirely on understanding how mechanical force alters starch and fat emulsions during mixing.
- Whipping ripe bananas with a paddle attachment for three to five minutes aerates the fruit pulp, incorporating microscopic air cells that expand under heat to lighten the dense crumb structure.
- Creaming softened butter and brown sugar thoroughly introduces additional aeration before the eggs are added individually to stabilize the emulsion.
- Mixing dry ingredients separately—two cups of flour, one teaspoon of baking soda, and a quarter teaspoon of salt—prevents pockets of leavening agent from causing bitter spots in the baked goods.
- Baking times vary strictly by pan size, requiring twenty to twenty-five minutes for six jumbo muffins versus fifteen to eighteen minutes for twelve standard ones at three hundred fifty degrees Fahrenheit.
Overmixing the batter develops excess gluten, transforming tender crumb structures into tough, rubbery disappointments. Careful folding of dry ingredients into the wet base preserves the delicate trapped air necessary for maximum rise.
