Posts tagged streusel
Streusel Oat Banana Walnut Muffins
Banana Walnut Muffins
There comes a point in time when you have to commit to using the collection of bananas you've tossed into the freezer as they've gone from yellow to brown to just not okay. You toss them in the freezer, peeled or maybe unpeeled, and forget about them until space is limited. I think of these as guilt reduction bananas because I actually use the bananas (and maybe some nuts) instead of throwing them out. Also, the neighbors get some and that just good community building. This wins times a million.

There isn't anything spectacular about this recipe other than it's a solid, not going to spill over the sides of your muffin pan cups nor be too dry kind of recipe. You don't have to fret. I promise.

The only little bit of a tricky thing about this recipe is that it takes buttermilk powder, which is a fun thing to have in the house. If you use real butter milk, strain your banana goop and use only the banana solids. It will reduce the liquid in the muffin.

Oat Topping

0.25 cup butter
0.50 cup flour
0.25 cup sugar
1 tsp. cinnamon
0.50 cup quick oats
pinch of salt

Muffin Batter

1.25 cup sugar
0.5 cup butter
2 eggs
3 bananas, super ripe, drained, reserve and measure the liquid
0.5 cup of banana liquid
1 tsp. vanilla
2.5 cups flour
2 tablespoons buttermilk powder (or 0.5 cup buttermilk)
2 tsp. baking powder
0.5 tsp. salt
1 tsp. cinnamon
0.25 ginger, allspice and cloves
1 cup chopped walnuts

Preheat oven to 375 degrees.

Topping-heat the butter to soft in a microwavable bowl. Add the remaining ingredients, toss with fingers until combined. Squeeze it into fragile lumps. Set aside.

In a bowl cream the sugar and butter. Add eggs. Add bananas, liquid and vanilla.
In a separate bowl combine flour buttermilk powder, salt and spice. Combine until just moistened. Add the nuts by hand.

Line 24 muffin cups with paper, scoop batter evenly between the cups, about half full. Top with crumble, making small clumps as you put it on the muffin.

Bake for 17-21 minutes.

Oh, I've been asked why I type my recipes in decimals and not fractions. Mostly it's because I scale recipes for a living and the first step is converting fractions to decimals. It's how my brain works.


Double Fresh Pumpkin Ginger Cake
Pumpkin Ginger Coffee Cake-1 of 2

It's not singularly fresh, but doubly, as in twice!

"What" you ask, "how can something be twice as fresh, I mean you don't get more fresh, you can get refreshed like with a shower or when hit the twirlly button on your browser or when you drink a bright, crisp, cool beverage on a hot day, but how do get double fresh?"

Or maybe I'm the only one who'd ask that but I'd like to think maybe just one other person would go down that path.

What I mean is to say I used fresh pumpkin AND fresh ginger in this cake that typically you'd find canned pumpkin and ground dry ginger. Surprise!

I also used the juice and zest of clementine's because pumpkin's best friend is orangey citrus.

Clementine zest-pumpkin's BFF.
 This make 2-9 inch rounds.

Pumpkin Ginger Cake

3 cups flour
2 tsp. baking powder
.5 tsp. baking soda
.5 tsp. kosher salt
1 tablespoon cinnamon
.25 tsp. cloves
.25 tsp. nutmeg
.5 cup butter
1.5 cup granulated sugar
1 egg
1 2 pound pie pumpkin, solids-cooked, no need to puree.
1 inch ginger, peeled and chop
zest of one clementine
.5 tsp. vanilla
juice of 2 clementine

Streusel Topping
.33 cup flour
.25 cup granulated sugar
.25 cup brown sugar
6 tablespoons butter
.5 tsp. cinnamon
.25 tsp. kosher salt

Glaze
juice of 1 more clementine
.5 tsp. vanilla
1 cups confectioners sugar

Preheat oven 350 degree. Spray 2-9 inch pans with cooking spray and line with parchment.
In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.

In a mixing bowl cream butter and sugar. Add egg. Scrape sides. Add the pumpkin, ginger, zest, and vanilla. Mix. Add flour mixture, stirring until just combined. Add the juice and stir one last time. Pour into prepared pans.

Streusel Topping:
Rub all the ingredients together by hand. Scatter over the top of the cake.

Bake 35-40 minutes until a tester comes out clean.

Cool.

Glaze: Combine all the ingredients. Cover the cooled cake liberally.