JUMBO BANANA-PECAN MUFFINS

Jumbo Banana-Pecan Muffins image

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 18

1-1/2 cups all-purpose flour
1-1/2 cups cake flour
1-1/2 cups sugar
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1-1/2 cups mashed ripe bananas (2 to 3 medium)
1-1/2 cups sour cream
3 large eggs, room temperature
6 tablespoons butter, melted
STREUSEL:
1/3 cup all-purpose flour
1/3 cup sugar
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
3 tablespoons cold butter
1/2 cup chopped pecans

Steps:

Preheat oven to 350°. In a large bowl, combine first seven ingredients. In another bowl, combine bananas, sour cream, eggs and butter. Stir into dry ingredients just until moistened., Fill greased or paper-lined jumbo muffin cups two-thirds full. For streusel, in a small bowl, combine flour, sugars and cinnamon. Cut in butter until crumbly; stir in pecans. Sprinkle over tops., Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

Nutrition Facts :