Is everyone ready for Halloween tomorrow? There's this huge uproar currently because tomorrow is supposed to be a rainy, rainy day and people are wanting to switch Halloween to Friday. I mean when I was younger and it rained on Halloween my dad would drive me house to house - you just manage. Don't be changin the date of Halloween people!
I've gotten all my bags of candy ready in this cute little black Halloween bucket. Funny thing is...nobody ever visits me, I am in an apartment complex. Looks like I'll have to eat it all myself!
Now onto bigger and muffier things. These muffins. I eat bananas almost every single day, sometimes twice a day and I still can't figure out how my bananas go super ripe so quickly! I am not a fan of browned bananas - I am one of those people who prefer them just slightly green. And I really didn't want to throw them out and I wasn't into making banana bread again so muffins it was.
But not just any banana muffin - a coffe cake, banana muffin. You know.. the swirls of crunchy and delightful goodness?? Those. The marriage of the two is unlike anything I've had in my life. They came out bakery style good, not even kiddin.
And the cute little cups they lay in were super easy to make. I cut parchment paper into big squares and just shoved them in the tin, folding the overlapping edges. Cute right??
The streusel in this makes the muffin magic. It's just a simple mix of butter, sugars, flour and oats. There's thick layers of it in each muffin so you don't miss it! And of course a big mound on top. Can never have too much stresuel.
Nothing like a warm spiced muffin on a cold dreary fall day. My house smelled like a warm ass hug filled with cinnamon sugar. I wish I could have bagged it and made it into a candle. I just need to make sure you are aware that you need these in your life.
Banana Oat Coffee Cake Muffins
yield: 6 Muffins or 12 Cupcake sized Muffins
prep time: 10 minutes
cook time: 25-30 minutes
Coffee Cake Swirl
Preheat oven to 350 degrees and line a muffin pan (6) with liners. You can also use a cupcake pan (12) if you do not have a muffin pan.
In a medium bowl combine all of the coffee cake swirl ingredients, cutting into the butter with a pastry cutter. If you don't have a pastry cutter use the back of a fork. You want the butter pieces to resemble small pea shapes, mixing with the rest of the ingredients creating a "crumble". The mixture will not all clump together, half will be clumps, half will be loose like sand. Set aside.
In a large bowl, using a hand mixer or stand mixer, combine the cooled melted butter and sugars until well combined.
Add in the eggs one at a time, mixing well after each.
Add in the overripe bananas one at a time, whole, letting the mixer do the mashing.
Add in the rest of the ingredients all at once (cinnamon, nutmeg, salt, baking powder, baking soda, flour) mixing on slow until fully combined.
Now to fill our pan! Fill each cup up about 1/2 way with the muffin batter. This batter makes exactly 6 large muffins so you will not have any leftover batter.
Spoon over the batter your coffee cake swirl (using only half, we need the rest to top each muffin)
Pour over the rest of your batter into each cup covering the coffee cake swirl and then top them with the remaining swirl mixture.
Bake for 20 minutes and check with a toothpick for done-ness. The toothpick will come out clean when done.
Let muffins rest and cool in the pan for about 15 minutes and then ENJOY!
They got Muffin on you.