These moist and tasty muffins have a light banana flavor and are topped with an oatmeal and brown sugar struesel. Yum! My friends who tasted them agreed that this is definitely a keeper recipe. I think they’re best the day they’re made, slightly warm from the oven. Enjoy!

Banana Buttermilk Muffins
-recipe adapted from Taste of Home Magazine

Makes 15 muffins.

MUFFINS:
1/2 cup butter, softened
1 cup sugar
2 eggs
2 large ripe bananas, mashed (about 1 cup)
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup buttermilk

TOPPING:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup quick-cooking oats
2 tablespoons cold butter

In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add bananas and vanilla; mix well. Combine the flour, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk.

Fill greased or paper-lined muffin cups two-thirds full. For the topping, combine the flour, brown sugar and oats. Cut in butter until crumbly. Sprinkle a rounded teaspoonful over each muffin.

Bake at 400° for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Tags: banana buttermilk muffins, banana desserts, banana muffins, banana streusel muffins, Breakfast, buttermilk, quick bread, streusel, Taste of Home Magazine

I’m always on the lookout for new coffee cake recipes so I was intrigued to find this one for Apple Coffee Cake with Crumble Topping. The cinnamon-spiced cake is moist and filled with apples…perfect for cool Autumn morning gatherings, and great with a cup of coffee!

The recipe calls for making a brown sugar glaze which I thought was totally unneccessary. The cake with the crumble topping is good as is, and doesn’t need more sweetness from the glaze. The cake is best the day it’s made. Enjoy!

Apple Coffee Cake with Crumble Topping
-recipe courtesy Emeril Lagasse, foodnetwork.com

Serves: 12 servings

Cake:
1 stick plus 2 teaspoons unsalted butter
1 1/2 cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples

Crumble Topping:
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened

Brown Sugar Glaze (optional):
1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons water

Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.

In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.

To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

Tags: apple cake, apple coffee cake with crumble topping, apple desserts, autumn, coffee cake, streusel

I love berry treats and desserts and was lured into buying the Stonewall Kitchen Favorites Cookbookbecause of this recipe for Raspberry Muffins. How can anyone resist a moist, freshly-baked muffin flecked with berries and finished with a crunchy streusel topping? Certainly not I!

I’ve made these muffins a few times with great results. I had a hard time getting them out of the muffin tins this time, though, so maybe I didn’t grease the pan good enough. Next time I might try using muffin liners. I used fresh raspberries but the recipe says you can use frozen, too (although the muffins may take longer to bake). These muffins make a great breakfast treat or afternoon snack! Enjoy!

Raspberry Muffins
-recipe from Stonewall Kitchen Favoritesby Jonathan King, Jim Stott, and Kathy Gunst

You can make these muffins year-round–with fresh berries in the summer, or any time of year using good-quality frozen raspberries. Makes 18 muffins.

For the topping:
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, cut into small pieces, at room temperature

For the muffins:
Vegetable oil spray, for the pans
2 3/4 cups all-purpose flour
3 teaspoons baking powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups sugar
4 large eggs
1/2 teaspoon vanilla extract
1 1/2 cups sour cream
2 1/2 cups raspberries, fresh or frozen

Place a rack in the middle of the oven and preheat the oven to 375 degrees F.

To make the topping: mix the flour and the sugar together in a medium bowl until blended. Add the butter, and using your hands or a fork, mix the ingredients until homogenous and crumbly. Set the topping aside.

To make the muffins: Spray 18 regular muffin tins with the vegetable oil. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl until blended, and set aside.

Beat the butter and sugar together on medium speed with a handheld or stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes. Add the eggs, one at a time, mixing the batter on low speed until smooth after each addition and scraping down the sides and bottom of the bowl if necessary. Add the vanilla, and mix to combine.

Add about one-third of the dry ingredients to the batter, and mix on low until blended. Add half of the sour cream, mix, and repeat with another third of the dry ingredients, the rest of the sour cream, and the remaining dry ingredients, mixing between each addition. Use a wooden spatula to stir in the raspberries by hand.

Fill the prepared muffin tins until almost full, and sprinkle 1 tablespoon of the topping onto each muffin (don’t worry if it looks like a lot of topping).

Bake the muffins for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins in the pan for 5 minutes. Using a kitchen knife, gently lift the muffins out of their tins and transfer to a cooling rack.

Linked to:
Foodie Friday
Finer Things Friday
Favorite Things Friday
New Friend Friday
Friday Favorites
Friendly Friday Follow
Friendly Friday
I’m Lovin’ It Fridays

Tags: Breakfast, Muffins, raspberry, streusel

I love muffins, and I’m always trying to find new and delicious ways to whip up a batch of these easy-to-make treats. The house smelled so good while these Sweet Peach Muffins were baking! The recipe says to eat them 5 minutes after they come out of the oven. I tried that and burned my fingers on molten chunks of peach. I suggest waiting a bit longer for the muffins to cool, especially if kids will be enjoying them. One of my kids even inhaled two of the muffins in one sitting.  The combination of perfectly ripe peaches, warm spices and the streusel topping is delicious!

I skipped the walnuts in the streusel topping because I’m not a fan of walnuts. Pecans would be a great substitute but I chose to forgo the nuts because I thought the kids would like the muffins best without them. Either way, the streusel topping is tasty. This recipe is versatile and can be used with a variety of fruits depending on season. I haven’t tried any of the other versions, but I’m looking forward to trying the muffins with pears and apples in the Fall. Yumm!

Sweet Peach Muffins with Brown Sugar-Walnut Streusel Topping
-recipe from The Foster’s Market Cookbook by Sara Foster with Sarah Belk King

These are best when peaches are at their summer peak, although they’re good made with frozen peaches, too. The streusel topping can be made in advance. These muffins are best eaten warm. Variations: Almost any fresh or frozen fruit (except for very soft fruits like bananas, papaya, or mango) can be substituted for the peaches. Try blackberries, raspberries, blueberries, or strawberries. In autumn, try chopped fresh apples or chipped pears.

Makes large 12 muffins.

Brown Sugar-Walnut Streusel Topping:
1 1/2 cups coarsely chopped walnuts
1/3 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons unsalted butter, softened

Muffin Batter:
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
3 large eggs
3 tablespoons unsalted butter, melted
1 1/2 cups sour cream
1 tablespoon dark rum or pure vanilla extract
1 1/2 cups peeled, pitted, chopped peaches

For the topping: Combine the walnuts, flour, brown sugar and cinnamon in a small bowl. Add the butter and mix until well blended. Set aside or refrigerate in an airtight container until ready to use.

For the muffins: Preheat the oven to 375 degrees F. Line 12 large muffin cups with paper liners and spray the top part of the pan lightly with nonstick spray.

Sift together the flour, sugar, baking powder, baking soda, cinnamon, allspice, and salt in a large bowl and set aside.

In a separate bowl, whisk the eggs, butter, sour cream and rum or vanilla until well blended. Fold in the peaches.

Add the egg mixture to the flour mixture and stir until just moist and blended. Do not overmix.

Scoop the batter into the prepared muffin pan with a large ice cream scoop (1/3-cup scoop). The batter will come to the top of the paper liner or pan. Sprinkle with the Brown Sugar-Walnut Streusel Topping and lightly press the topping into the muffin batter.

Bake 30 to 35 minutes, until the tops of the muffins spring back when lightly pressed and a toothpick inserted in the center of a muffin comes clean. Remove from the oven and cool for 5 minutes. Turn the muffins out of the pan, and serve immediately.

I’m linked to:
Foodie Friday
New Friend Friday
Finer Things Friday
Friday Favorites
Favorite Things Friday
Cupcake Tuesday
Delicious Dishes
Tasty Tuesday
Tempt My Tummy Tuesday
Tuesday Tastes

Tags: Baking, Breakfast, brown sugar, cinnamon, Foster's Market, Muffins, peach, Sara Foster, streusel