Sour Cream Banana Streusel Muffins Recipes

Steps:

• Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add berries and toss gently. In another bowl, combine the eggs, sour cream, oil and vanilla. Stir into dry ingredients just until moistened., Fill greased muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Berry Cream Lemon Muffins: Prepare muffin recipe as directed, except substitute 1 cup lemon yogurt for the sour cream and add 2 teaspoon grated lemon peel with the vanilla., Berry Streusel Muffins: Prepare muffin recipe as directed. For topping, combine 3 tablespoons each all-purpose flour and quick-cooking oats, 2 tablespoons sugar and 1/8 teaspoon ground cinnamon. Cut in 2 tablespoons cold butter until crumbly. Sprinkle over muffins before baking.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 10 muffin cups with cooking spray.
• Whisk 1 1/2 cups sifted whole wheat flour with baking soda, baking powder, salt, and 1/2 teaspoon cinnamon in a large bowl. Mix together mashed bananas, 1/2 cup melted unsalted butter, egg, white sugar, and vanilla extract in a separate bowl. Gently fold banana mixture into dry ingredients just until moistened; do not overmix. Spoon batter into prepared muffin cups, filling them about 3/4 full.
• Mix dark brown sugar with 2 tablespoons whole wheat flour and 1/2 teaspoon cinnamon in a bowl, stirring until combined; mash 1 tablespoon unsalted butter into the mixture with a fork until streusel topping resembles crumbs. Sprinkle topping over muffins.
• Bake muffins in the preheated oven until a toothpick comes out clean or with moist crumbs, about 20 minutes.

Steps:

• Heat oven to 350ºF.
• Combine first 4 ingredients. Beat butter and sugar in large bowl with mixer until blended. Add bananas, sour cream and eggs; mix well. Add flour mixture; mix just until moistened. Stir in nuts.
• Spoon into 16 paper-lined muffin cups.
• Bake 22 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 5 min. Remove to wire racks; cool slightly or to room temperature.

Steps:

• Preheat oven to 375 degrees F.
• Lightly grease 10 muffin cups, or line with muffin papers.
• In a large bowl, mix together flour, baking soda, baking powder, and salt.
• In another bowl, beat together bananas, sugar, egg and melted butter.
• Stir the banana mixture into the flour mixture just until moistened.
• Spoon batter into prepared muffin cups.
• In a small bowl, mix together brown sugar, flour and cinnamon.
• Cut in butter until mixture resembles coarse cornmeal.
• Sprinkle topping over muffins.
• Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Place 1 cup rolled oats in a food processor and process until ground. In a large bowl, combine ground oats with flour, 1 tablespoon rolled oats, chopped walnuts, baking powder, cinnamon and salt.
• In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the banana and vanilla. Stir in sour cream. Mix oat/flour mixture into egg mixture. Spoon batter into prepared muffin pans.
• To make Topping: In a small bowl, combine 1/3 cup rolled oats, brown sugar, cinnamon. Cut in butter until mixture resembles coarse crumbs; stir in 1/4 cup chopped walnuts. Generously sprinkle muffins with topping.
• Bake in preheated oven for 25 to 30 minutes, until golden brown and a toothpick inserted into a muffin comes out clean.

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt, baking soda, and cinnamon.
• In a small bowl beat eggs, sour cream, butter and bananas; stir into dry ingredients just until moistened.
• Fill greased or paper lined muffin cups three-fourths full.
• For streusel, combine sugar, flour and cinnamon in a small bowl; cut in butter.
• Sprinkle over muffins.
• Bake at 375F for 20 to 25 minutes.

Steps:

• Preheat oven to 375 degrees.
• Soften butter or margarine to almost melted state, add peeled bananas and mash together.
• Add sour cream, stirring together.
• Add wheat germ, flour, baking powder, baking soda, salt,grated nutmeg, cinnamon and eggs.
• Stir until well blended.
• Place into lined or greased muffin tins. I used 24 regular sized (2 pans) and 12 small (1 pan holding 12 muffins)for a total of three pans.
• Place into oven, two large muffin pans together on one rack, and one small muffin pan on rack alone.
• Bake for 20-24 minutes, depending on your oven, testing with toothpick;when it comes out clean, they are done. They can be lighter on top and still be fine.
• Turn unlined muffins onto rack, and remove lined muffins as well, onto rack.
• Cool a little bit (be careful, don't burn your mouth!)until ready to eat.
• Enjoy!

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt, baking soda and cinnamon. In a small bowl, beat eggs, sour cream, butter and bananas; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. , For streusel, combine sugar, flour and cinnamon in a small bowl; cut in butter. Sprinkle over muffins. Bake at 375° for 20-25 minutes.

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt. Gently fold in strawberries. Combine eggs, milk, sour cream and oil; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffins cups about two-thirds full. For topping, combine flour, brown sugar and cinnamon; mix well. Cut in butter until crumbly. Sprinkle about 2-1/2 teaspoons over each muffin. , Bake at 425° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Steps:

• In a bowl, combine flour and sugar. In another bowl, beat the egg, yogurt and oil. Stir into dry ingredients just until combined. Fold in bananas and nuts. Fill greased or paper-lined muffin cups two-thirds full. , Combine topping ingredients; sprinkle over batter. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.