A whirlwind of excitement has been occurring around here.
Oh . . . I’ve been cooking and sweet little hands have been helping. It’s amazing just how fast baked cookies and other kitchen treats get snatched off cooling racks, long before pictures can actually be taken!
My beautiful daughter . . . Chantri . . . welcomed a new baby boy to this world, and I’ve been playing Nana to his older brother & sister. Hudson is the new name, and he his perfectly perfect! I think I will share a pic with you when his photographer Mom has a couple ready. He’s beautiful!
I did manage to make some scrumptious muffins and snapped a couple pictures.
Banana Coconut Streusel Muffins
This recipe is adapted from The Perfect Finish Cookbook.
I’ve carefully turned the pages down on each recipe I plan to try.
I believe the whole darn book is “dog eared!
The streusel coconut top is perfectly paired with bananas and walnuts.
The nuts are optional . . . of course.
Thanks so much for all of you who hopped over to Rhodes Rolls Blog and left comments!
It’s fun being a guest blogger when so many of you visit.
Now for the winners of the fabulous Rhodes Roll Cookbook.
1. Aimee of Shugary Sweets
2. Lisa of Stephensonbuzz
*Please use my “contact form” in the menu bar, and send me your full names and address’s. I will then let Rhodes Rolls know that you are the winners of the Cookbooks and they will send them right to your doorstep! I will be guest blogging again in August, so the rest of you can have another chance. Thanks again for all the sweet comments.
Now for the recipe . . .
BANANA COCONUT STREUSEL MUFFINS
Makes 9 standard size muffins
- 1/2 cup shredded or flake coconut
- 2 packed tablespoons light brown sugar
- 1 cup plus 2 tablespoons all purpose flour
- 1/8 teaspoon salt, plus a pinch for the streusel
- 2 tablespoons cold butter, sliced
- 6 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 cup neutral oil, safflower or grapeseed (I used Canola Oil)
- 3/4 cup mashed overripe bananas (2 bananas)
- 1/4 cup whole milk (I used buttermilk instead)
- 1 large egg, at room temperature, lightly beaten
- 1 cup chopped walnuts or other nut (optional)
- Position a rack in the center of the oven and preheat to 350 degrees F. Lightly grease nine cups of a standard muffin tin with oil or nonstick spray, then dust them with flour, or use ungreased paper muffin cups.
- To make the streusel, in a bowl stir together the coconut, brown sugar, 2 tablespoons of the flour, and a pinch of salt. Add the butter and rub the mixture together with your fingers or a pastry cutter until you have large crumbles about the size of a pea. Set aside.
- In a large bowl, whisk together the remaining cup of flour, the granulated sugar, baking powder, and the remaining 1/8 teaspoon salt.
- In a small bowl, stir together the 1/4 cup of oil with the mashed bananas, milk, and egg until they are well combined. Add the banana mixture to the flour mixture and stir until just combined. Add chopped nuts if desired.
- Using an ice cream scoop, fill the prepared muffin cups halfway. Top the muffins with streusel, dividing the streusel evenly among the muffins. Fill the three empty cups halfway with tap water to prevent the muffin tin from warping.
- Bake the muffins on the center rack until they rise and are golden and bounce back when pressed, about 30 minutes. Let cool in the tin for a minute or two and serve warm. Leftovers can be wrapped in foil and stored in the refrigerator for up to 4 days, then rewarmed in a 350 oven for 10 min. before serving.