Ben and I are spending the weekend in Rochester Hills, MI visiting our good friends. We arrived last night and spent the day at the world’s largest Christmas store, Bronners. I grew up in Michigan, and ashamed to say I’ve never been to this place! Afterwards, we headed to downtown Frankenmuth to do a little bit of wine and cheese tasting. Yum!
Now, we’re back at their house and I’m sneaking in a quick minute to update the blog with these breakfast muffins I made the day before we left. I had quite a few strawberries and bananas left over from the fruit pizza, and wanted to use them up before we headed out of town. So, I searched for a recipe and found this on Joy of Baking.
I love the combination of strawberry and bananas, so this was a perfect recipe for me. I only wish I had a jumbo muffin pan so they could’ve been bigger! Yesterday, before we left for Michigan, I had to work in the morning and there were three muffins left. When I got home, they were gone… so I take it Ben really liked them, too!
Strawberries and bananas are a perfect match, even in your morning muffins.
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup light brown sugar
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla
- 3 ripe bananas, mashed
- 1 1/2 cups fresh whole strawberries, cut into small pieces
- 2 1/4 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 tablespoons very cold unsalted butter
- 1/2 cup all-purpose flour
- 3 tablespoons granulated sugar
Preheat oven to 350 degrees F. Adjust oven rack to center position. Line muffin pan with paper liners.
In a medium bowl, whisk together the brown sugar, eggs, vanilla and bananas. Stir in the melted butter.
In another large mixing bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Add the berries and gently toss to coat. This keeps the fruit from sinking during baking. Add the wet ingredients all at once to the dry ingredients and gently stir until just combined. Do not over mix.
Fill each muffin cup about two-thirds full, using a large ice cream scoop. Prepare the streusel topping. In a small bowl, combine the streusel ingredients. Rub together with your fingers until becomes coarse crumbs. Top evenly over each muffin.
Bake muffins for 20 to 25 minutes, or until toothpick comes out clean. Remove from oven and let cool in pan for 15 minutes, then remove to a wire rack to cool completely.
Recipe and photo updated 3/6/2015.