Peanut Butter Banana Muffins Baked Until the Tops Dome

Set out unsalted butter very soft but not melted, light brown sugar packed, and eggs before you start Peanut Butter Banana Muffins Baked Until the Tops Dome. The batch is written for 15 Muffins.

Count on 20 minutes of prep, 15 minutes of cooking, about 35 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Muffins

• ½ cup unsalted butter very soft but not melted
• ¾ cup light brown sugar packed
• 2 large eggs
• ½ cup Greek yogurt I use Fage 2% because I think every other kind tastes funny…
• ½ cup smooth peanut butter I use Jiff in baking, if you use natural, please add 2 T more sugar
• 5 large bananas ~2 ½ cups, very, very ripe
• 1 teaspoon vanilla
• 2 ½ cups all-purpose flour
• 1 ¼ teaspoons baking soda
• 1 teaspoon cinnamon

For the Streusel

• ½ cup brown sugar not packed
• 1 tablespoon granulated sugar
• 1 teaspoon cinnamon
• 1 cup all-purpose flour
• 6 tablespoons creamy peanut butter preferably not Natural

How the cooking goes

1. Pre-heat the oven to 350°. Line 15 muffin tins with liners or spray.

Make the Streusel

1. In a mixing bowl whisk together flour, sugars and cinnamon. Add the peanut butter and mix with a fork until crumbles form.
2. The topping should hold together and “crumble” when squeezed in your hand. Cover with plastic wrap and refrigerate until ready to use.

Make the Muffins

1. In a medium bowl, whisk together the flour, soda, cinnamon, and salt; keep it to one side.
2. In another medium bowl (if you have an immersion blender) or in the cup of a blender add the yogurt, bananas, peanut butter, and vanilla; process until the texture looks smooth. Use an immersion blender if you have one because the clean up is much easier.
3. In a mixing bowl cream the sugar with the butter until light and fluffy using a hand mixer on medium speed. Add the eggs one at a time, beating after each addition. Add in the banana mixture all at once and incorporate with the hand mixer on medium speed.
4. Switch to a sturdy spatula and fold the dry ingredients into the wet, , scraping the bottom with each fold, until no large pockets of dry ingredients remain. Be careful not to over mix!
5. Fill each muffin tin almost all the way full using a large cookie scoop or the good, old-fashioned pour straight from the bowl method. Crumble a generous portion of the streusel topping onto each muffin, pressing down slightly. it helps to squeeze it firmly in the hand first and then separate it slightly, keeping some large chunks, as you distribute it over the muffin’s surface.
6. Oven-bake in preheated oven for 15-25 minutes, but it helps to start checking after 10. the oven does what it wants and is unreliable at best, so you check early. That being said, you never open the oven door until the muffins have risen fully on top because if they are sunken in the middle, they aren’t done yet! You also bake the full pan of muffins first and let the other partial pan wait on the counter. No harm has ever come of the delay. In fact, the second batch will often bake up higher than the first contrary to popular belief.
7. Allow it to cool 5 minutes in pans before removing to a wire rack to cool until it is no longer warm or be eaten.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Muffins, open Jumbo Blueberry Muffins Baked Until the Tops Dome and Healthy Peanut Butter Chocolate Chip Muffins for a Morning Tin.