Saturday, September 21, 2013

Banana Buttermilk Streusel Muffins

I went bananas over this one. Truly I did. It was light, moist and smelled so good that I had to restrain myself from gulping it all down. "Share..shareeee" , my conscience kept bugging me.

This is a recipe I found on The Little Teochew, a home cooking website. I added a streusel top. I had pictured in my mind that these banana muffins needed to be crowned with something. It was, after all, my maiden attempt.

Check out how gorgeous it turned out.

Banana Buttermilk Muffins with Streusel Topping

With that, I hereby add this recipe to my must revisit list.

Adapted from The Little Teochew. Originally adapted from here, a Williams-Sonoma Essentials of Healthful Cooking masterpiece. Have highlighted what I did differently from The Little Teochew in purple.

Taste-wise, not overly sweet at the bottom because I did not use very ripe bananas. I knew the streusel topping would cover any shortage of sweetness. All in, deliciously light and moist. 

- 195g all-purpose flour (sifted)
- 115g caster sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 cup buttermilk
- 1 ½ Dole bananas (mashed)
Note: Bananas were just ripe~not overly, length 6 inch. 
- 2 tbsp corn oil
- 1 large egg
- 1 tsp vanilla extract

Streusel Top - adapted from TahiniToo
- 1 tbsp butter
- ¼ cup brown sugar

- ½ cup crushed walnuts
- ½ tsp cinnamon

1) In a small bowl, use your fingers to combine all the ingredients for the streusel top, until it's crumbly. Leave aside.

2) Preheat oven to 190c. Prepare muffin pan - I used liners ~ managed to get 16 muffins out of this batch.

3) Mix flour, sugar, baking powder and baking soda together in one bowl.

4) In another bowl, whisk buttermilk, bananas, egg, oil and vanilla together. Then, pour this mixture into mixture 3). Stir until combined.

5) Spoon batter into muffin pan (just about ¾ full). Sprinkle streusel on top.

6) Bake for 15-20 minutes at 190c. To check, insert a toothpick into the center. If it comes out clean, it's ready.

Let it cool in pan on a wire rack for 15 minutes. Remove muffins. Let muffins cool completely on wire rack.

...I don't think I waited that long....*not remorseful*

Filled it quite high, haven't we?

I think my muffins are having acne issues


Ouch...uch! Wait til it cools, will you!

Moist and fluffy center, not overly cakey!

Bye everyone. You know where this is headed..

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  1. I just want to drop my face into a vat of these. Then stick my tongue out and lick all the streussel off the top before chomping my way through the muffins. *sigh* - gonna go find me a corner and cry for a little bit. You live too far away ;-) x

    1. *sigh* I feel the same way when I visit your page *sob*

    2. We need to move, don't we. I quite fancy New Zealand.

    3. Me too ~ ever since I watched the Lord of the Hobbit land.

  2. I simply can't resist cakes/muffins with streusel toppings. These must be so yummy! Delightful pictures too!

    1. They were pretty addictive. Thanks, Kanak xx

  3. I can feel the crunch in my mouth!! Awesome bakes, Sharon!

    1. Thanks for the motivation, Shirley. If we ever meet, I'll bake you a tray because you've often inspired me with your creativity!

    2. Thanks for being so sweet, Sharon!

  4. Hi Sharon,

    Your muffins look great! I like muffins with streusel toppings too. Love the extra crunch and munch of these toppings :D


    1. Hi Zoe, Hah! I think some of your baking magic rubbed off on me ^.^

      Cheers, Sharon

  5. I love muffins and these sound great. I printed your recipe and plan to try them. Check out my easy blueberry muffin recipe if you get a chance post on my site.


    1. Thank you for sharing your recipe, Michael. I'll be sure to try it out :)

  6. These sound fantastic and perfect with a morning cup of coffee!

    1. Thank you, Tamara. You have a lovely blog! :)

  7. it looks so yummylicious
    you really talented in baking


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