 |  |  |
 large muffins pan w rice in bottom |  mix streusel |  beat butter & sugar/Splenda until light & fluffy |  add egg ~ then bananas, vanilla & plant cream cheese |
 gradually add flour, salt, baking powder & soda mixture |  layering ~ larger muffins |  ready to bake |  after baking |
These are the muffins I made as an alternate choice for Sally's Baking Addiction one month. I adapted it so that I could make a sugar-free version, using white and brown Splenda, since my husband has Type 2 diabetes. Since he's well controlled & been off his meds for several years, I used regular semi-sweet mini morsels (instead of sugar-free chocolate chips) because I love the mini ones and they work so much better in a streusel (more chips to the bite). I also made them "super size" in a 6-muffin pan, instead of the regular 12-muffin size ~ each muffin equal to 2 of the regular size. (If you want "bakery style" muffins, get a larger muffin-cup pan, since that's what you get at a bakery).
A few other changes I made to Sally's recipe were adding vanilla extract and increasing the baking soda. Also my TIP: put some dry, uncooked rice into the bottom of each "hole" of your muffin pan, before putting your paper liners in. Then your muffins won't have wet bottoms! * And, when I got out my sour cream, it had gotten moldy, so I used the plant-based cream cheese I had instead. That's why you'll see little white dots in my batter ~ but I think the softened cream cheese is even better than sour cream or Greek yogurt!
BANANA CHOCOLATE CHIP MUFFINS w CINNAMON STREUSEL
With sugar or sugar-free
Streusel
2-1/2 tsp ground cinnamon
1/4 cup dark brown sugar or brown Splenda
3/4 cup semi-sweet (or sugar-free) chocolate chips
optional: 1/2 cup chopped walnuts
Muffins
1-2/3 cups all-purpose flour……………………1/2 tsp ground cinnamon
1 tsp baking soda………………………………..3/4 tsp baking powder
1/4 tsp salt…………………………………………6 TB butter, softened to room temperature
1/2 cup granulated sugar or plain white Splenda
1 large egg, at room temperature....................1 tsp. vanilla extract
1-1/2 cups mashed bananas (about 4 medium or 3 large bananas)
1/4 cup plain yogurt or sour cream (I used plant-based sour cream & it's even better, so consider regular softened cream cheese instead of yogurt or sour cream)
Instructions
Preheat oven to 425°F. Put some dry, uncooked rice in the bottom of 12-count regular muffin pan (or 6-count large) and put in paper liners. Set aside. (Rice keeps bottoms from getting wet during baking)
Make the streusel: Mix streusel ingredients together in a small bowl. Set aside.
Make the muffins: Whisk the flour, cinnamon, baking soda, baking powder, and salt together in a medium bowl. Set aside.
Beat butter and sugars/Splendas together on medium-high speed in electric mixer bowl until creamed (about 2 minutes). Scrape down sides, bottom of bowl & paddle.) Add the egg and beat in well. Add mashed bananas, vanilla and yogurt ~ then beat on high speed until combined (mixture will look curdled but that’s ok).
Gradually add dry ingredients on low speed until combined. Batter is thick. Do not overmix. Layer a large spoonful (about 1.5 TB) of batter into each muffin cup. Sprinkle with 1 scant TB of streusel. Layer another large spoonful of batter over each, using up the remaining batter, then finish by sprinkling remaining streusel on top of each muffin. The 12 muffin cups should be filled all the way to the very top. With a toothpick or knife, gently swirl the streusel topping with the batter. (Double the amounts of batter for each addition if you’re using 6-count large cupcake tin ~ I used a slightly "smallish" ice cream scoop)
Bake for 5 minutes at 425°, then reduce oven temperature to 375°F. Bake additional 12–15 minutes or until a toothpick inserted in the center comes out clean. (The total time these muffins take in the oven is about 20–21 minutes ~ large ones may take 5 minutes more). Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm.
Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week. Makes 12 or 6 large
A few other changes I made to Sally's recipe were adding vanilla extract and increasing the baking soda. Also my TIP: put some dry, uncooked rice into the bottom of each "hole" of your muffin pan, before putting your paper liners in. Then your muffins won't have wet bottoms! * And, when I got out my sour cream, it had gotten moldy, so I used the plant-based cream cheese I had instead. That's why you'll see little white dots in my batter ~ but I think the softened cream cheese is even better than sour cream or Greek yogurt!
BANANA CHOCOLATE CHIP MUFFINS w CINNAMON STREUSEL
With sugar or sugar-free
Streusel
2-1/2 tsp ground cinnamon
1/4 cup dark brown sugar or brown Splenda
3/4 cup semi-sweet (or sugar-free) chocolate chips
optional: 1/2 cup chopped walnuts
Muffins
1-2/3 cups all-purpose flour……………………1/2 tsp ground cinnamon
1 tsp baking soda………………………………..3/4 tsp baking powder
1/4 tsp salt…………………………………………6 TB butter, softened to room temperature
1/2 cup granulated sugar or plain white Splenda
1 large egg, at room temperature....................1 tsp. vanilla extract
1-1/2 cups mashed bananas (about 4 medium or 3 large bananas)
1/4 cup plain yogurt or sour cream (I used plant-based sour cream & it's even better, so consider regular softened cream cheese instead of yogurt or sour cream)
Instructions
Preheat oven to 425°F. Put some dry, uncooked rice in the bottom of 12-count regular muffin pan (or 6-count large) and put in paper liners. Set aside. (Rice keeps bottoms from getting wet during baking)
Make the streusel: Mix streusel ingredients together in a small bowl. Set aside.
Make the muffins: Whisk the flour, cinnamon, baking soda, baking powder, and salt together in a medium bowl. Set aside.
Beat butter and sugars/Splendas together on medium-high speed in electric mixer bowl until creamed (about 2 minutes). Scrape down sides, bottom of bowl & paddle.) Add the egg and beat in well. Add mashed bananas, vanilla and yogurt ~ then beat on high speed until combined (mixture will look curdled but that’s ok).
Gradually add dry ingredients on low speed until combined. Batter is thick. Do not overmix. Layer a large spoonful (about 1.5 TB) of batter into each muffin cup. Sprinkle with 1 scant TB of streusel. Layer another large spoonful of batter over each, using up the remaining batter, then finish by sprinkling remaining streusel on top of each muffin. The 12 muffin cups should be filled all the way to the very top. With a toothpick or knife, gently swirl the streusel topping with the batter. (Double the amounts of batter for each addition if you’re using 6-count large cupcake tin ~ I used a slightly "smallish" ice cream scoop)
Bake for 5 minutes at 425°, then reduce oven temperature to 375°F. Bake additional 12–15 minutes or until a toothpick inserted in the center comes out clean. (The total time these muffins take in the oven is about 20–21 minutes ~ large ones may take 5 minutes more). Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm.
Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week. Makes 12 or 6 large
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