Strawberries and bananas are a perfect match, even in your morning muffins.
Servings: 12-16 muffins
1/2cupunsalted butter, melted and cooled
3/4cuplight brown sugar
2large eggs, lightly beaten
3ripe bananas, mashed
1 1/2cupsfresh whole strawberries, cut into small pieces
2 1/4cupsall purpose flour
1 1/2teaspoonsbaking powder
For the Streusel Topping:
3tablespoonsvery cold unsalted butter
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.