Banana Streusel Muffins

  One ripe banana and one hungry husband, so I baked the Banana Streusel muffins that I had been wanting to try. The recipe from the Taste of Home Recipe Card Collection looked simple and tasty and this was the perfect time to try it.
  I cut the recipe in half and got 9 standard size muffins. I did use cupcake liners, they were paper on the outside and foil in the middle. You don’t want to overfill these as there is a streusel topping. Too full and this will fall off as they bake.
  Like all muffins, do not over stir or use your electric mixer. These just need to be stirred by hand. Too much mixing results in holes throughout your muffin.
  Bettie’s daughter came over as they came out of the oven so had two of them warm. Lyle ate one warm and one later on cold and said they were excellent both ways. 
  Quick to stir up and bake for your family or company. A recipe I will make again.
Banana Streusel Muffins
2 cups all purpose flour
1 cup sugar
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon baking soda
¼ teaspoon ground cinnamon
2 eggs
1 cup (8 ounces) sour cream
¼ cup butter melted
2 medium ripe bananas, mashed (1 cup)
¼ ccup sugar3 tablespoons all purpose flour
¼ teaspoon ground cinnamon
2 tablespoons butter
  In a small bowl combine the streusel ingredients, cutting in the butter till crumbly
In a large bowl, combine the flour, sugar, baking powder, salt, baking soda and cinnamon. In a small bowl, beat eggs, add sour cream melted butter and mashed bananas. Stir into the dry ingredients, just until blended. 
  Fill greased or paper lined muffin cups ¾ full. Top with the streusel and bake in 375° oven for 20 to 25 minutes. 
YIELD: about 1 dozen

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