I have to admit that I went a bit overboard on this one. These muffins were going to be glazed, then I decided they should have streusel topping. When at last they were complete, I decided to combine both toppings! Pick either topping, both toppings, or enjoy these delicious snacks with none at all. Considering that the baby and the hubby gobbled up the first dozen within minutes, I think we can safely say we found a new snack-time favorite!
Muffins
2 c. flour
3/4 tsp. baking soda1/2 tsp. salt
1 c. sugar
4 tbsp butter or margarine softened
1 1/2 c. (3 large) mashed ripe bananas
2 eggs
1/4 c. sour cream
5 tbsp orange juice
1 tsp. vanilla extract
1/2 c. dried chopped cranberries
1 tbsp. orange zest
*Tip: 1 medium orange yields approx 2 Tablespoons of zest.
1/2 c. brown sugar
1/2 c. flour
1 tbsp. orange zest
2 1/2 tbsp. cold butter or margarine
1 c. powdered sugar
1/2 tsp vanilla extract
4-5 tbsp. orange juice
- Preheat your oven to 350 degrees.
- Combine flour, salt, and baking soda with a whisk and set aside.
- In a mixing bowl combine butter and sugar and beat with a whisk, hand mixer, or stand mixer (whatever is convenient.)
- Add eggs, one at a time and beat well. Add remaining wet ingredients to combine.
- Slowly stir in the flour mixture. Once combined, fold in cranberries and orange zest.
- Coat a mini-muffin tin with non-stick spray. Fill muffin tin with batter. I used a tablespoon, which was just the right size.
Streusel Topping: combine brown sugar and flour, orange zest, and butter in a medium size bowl. Cut in butter with a fork or pastry cutter until the mixture is crumbly. Sprinkle to coat the tops of muffin batter.
- Bake for 12-15 minutes, or until a toothpick inserted comes out clean.
Adding Glaze: Combine powdered sugar, vanilla, and 3 tablespoons of orange juice. Remove muffins from tins and place on cooling rack. Drizzle glaze over muffins.
Yield: About 3 dozen mini muffins or 1 1/2 dozen regular size muffins.
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| Enjoy! |
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