Chloe's Tray

English Muffin Bread

Jodi — Wed, 20 Oct 2021 17:31:26 +0000

English muffin bread has all the nooks and crannies without all the work. This bread comes together very easily and is just like an English muffin.

I have always enjoyed a good English Muffin with strawberry preserves on it for breakfast. While searching for the perfect English Muffin recipe, I came across this amazing idea of making bread with all those nooks and crannies. It’s brilliant! No shaping the dough into perfect, or not so perfect, muffins.

The recipe makes four loaves of English Muffin Bread, which sounds like a lot until you have tried it. You may start to wonder why it only makes four loaves! I will include a scaled down ingredient list for making just one loaf of this delicious bread because I don’t expect you to make four loaves without trying it out first. This bread is incredibly easy to make and comes together very quickly.

This bread couldn’t be easier. All you do is mix everything together and divide it up between four loaf pans and let it rise. I have made this with bread flour and all purpose flour and it works well either way. I have also used different types of yeast, like active rise and quick rise. Use whatever you have and make yourself some delicious bread.

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English Muffin Bread

English muffin bread has all the nooks and crannies without all the work. This bread comes together very easily and is just like an English muffin.

Course Breakfast

Cuisine American

Keyword Bread, Muffins

Prep Time 15

Cook Time 40

Rising Time 1

Total Time 1 55

Servings 4 loaves

Equipment

4 loaf pans (approximately 9 x 5 inches)

Ingredients

5 ½ cups warm water, about 95°F
3 packets active dry yeast, 6 ¾ teaspoons
2 Tablespoons salt
3 Tablespoons sugar
11 cups bread flour, all purpose works too

Instructions

Preheat oven to 350°F and grease 4 loaf pans with non-stick cooking spray.
Whisk together water, yeast, salt and sugar. Stir in the flour until just combined.
Divide the dough between the 4 loaf pans. Cover with a tea towel and allow to rise to the top edge of the pan, about 30-60 minutes.
Bake until golden brown, about 35-45 minutes.
Cool completely before slicing.

Notes

Ingredients for making one loaf

1 1/4 cup plus 2 Tablespoons warm water

1 teaspoon plus a heaping 1/2 teaspoon active dry yeast

1/2 Tablespoon salt

2 1/4 teaspoons sugar

2 3/4 cups bread flour

-Recipe adapted from One Good Thing by Jillee–

Sheet Pan Quesadilla

Jodi — Wed, 13 Oct 2021 02:26:13 +0000

Prepare a whole pan of savory quesadillas at once. Add your favorite fillings like black beans, corn, salsa, ground beef, and lots of cheese. This sheet pan quesadilla is sure to become a family favorite.

This method makes a huge quesadilla that serves 6-8 people depending on the portion size. This one is filled with our favorites, but go ahead and mix it up with whatever you love in a quesadilla. I used ground beef cooked with taco seasoning, lots of cheddar cheese, black beans, green chilies, salsa, and corn.

Start by laying out 6 tortillas around a lightly greased half sheet pan. They will be hanging half way off the pan so there is plenty of room to fold over all the filling. Lay a tortilla in the center and you are ready to add the fillings.

Sprinkle on half of the cheese followed by ground beef, black beans, corn, salsa and diced green chilies. I added the diced green chilies and salsa by the spoonful instead of trying to spread it out. Top with the other half of the cheese.

Now it is time to fold over the tortillas to the center and place one more tortilla in the center.

This is how it should look before baking with the tortillas all folded into the center and one last tortilla on top to cover all the filling. Lightly grease the bottom of another half sheet pan and place it on top of the sheet pan quesadilla to bake. Press down on the sheet pan before baking. This will help it to brown on top and look amazing.

Bake the quesadilla until it is browned lightly on top, which takes about 20-25 minutes.

Slice into squares or triangles and serve with sour cream, cilantro, and avocado. I hope you give this quesadilla a try.

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Sheet Pan Quesadilla

Prepare a whole pan of quesadillas easily. Add your favorite fillings like black beans, corn, salsa, ground beef, and lots of cheese.

Course Main Course

Cuisine American, Mexican

Keyword Corn, Ground Beef, Quesidilla

Prep Time 15

Cook Time 25

Total Time 40

Servings 6 servings

Equipment

2 half sheet pans

Ingredients

1 Tablespoon olive oil
1 pound ground beef
2 Tablespoons taco seasoning
8 burrito size tortillas
4 cups shredded cheddar cheese
4 ounce can diced green chilies, drained
1 16 ounce can black beans, drained and rinsed
1 cup frozen corn
½ cup salsa
1 avocado, diced
sour cream, for serving
cilantro, for serving

Instructions

Preheat oven to 450°F. Spray a half sheet pan with non stick cooking spray.
Heat olive oil in a skillet over medium high heat. Cook the ground beef until browned and stir in the taco seasoning.
Lay 6 of the tortillas on the half sheet pan hanging over the edges and lay one in the center.
Sprinkle on half of the cheese followed by the ground beef, green chilies, beans, corn, and salsa. Sprinkle on the remaining cheese.
Fold the tortillas onto the filling and place another tortilla on top to completely cover the filling.
Spray the bottom of another half sheet pan with non stick cooking spray and place onto the quesadilla. Press it down and bake for 20-25 minutes. The pan on top and bottom will help it brown in the oven.

Pumpkin Spice Cinnamon Rolls

Jodi — Fri, 08 Oct 2021 15:32:26 +0000

Deliciously rich pumpkin spice cinnamon rolls are a special fall treat. They are light and fluffy cinnamon rolls with pumpkin in the dough and a yummy pumpkin maple icing.

I really love how these pumpkin spice cinnamon rolls turned out. Cinnamon rolls are really delicious and I just love all the pumpkin food and drinks in the fall. These are actually really easy to make, they just take time. A lot of time really since they have to rise twice. They are really, truly worth the time it takes.

How To Make Pumpkin Spice Cinnamon Rolls

If you have a stand mixer, I recommend using it to mix the dough together. You could even use a bread maker on the dough setting or just mix it by hand. It will just take a bit more work to mix by hand. Just mix all the dough ingredients together and knead until smooth. Place in a greased bowl and let rise until doubled, about an hour or so.

Roll the dough out into a large rectangle about 24 inches by 12 inches. Make the filling by mixing together softened butter, brown sugar, cinnamon, and pumpkin pie spice. Spread evenly over the dough and roll up. You will roll it along the long edge so you end up with a 24 inch long log. Cut into 2 inch slices with a serrated knife and place in a greased baking dish. Let rise again, this time for about 30 minutes.

Bake until golden brown and delicious. Once they are done baking, mix up a really simple pumpkin maple icing. Stir together powdered sugar, vanilla extract, maple syrup, milk, and pumpkin pie spice. I like to mix it in a measuring cup or bowl with a pour spout so it can easily be poured.

While they are still warm, pour on the pumpkin maple icing. Serve these awesome pumpkin spice cinnamon rolls warm and refrigerate any leftovers. They can be reheated in the microwave for a few seconds.

You Want Them For Breakfast Without Getting Up At 4am?

No problem! Make them the night before. Follow all the above steps, but don’t let them rise that second time. Cover with plastic wrap and refrigerate overnight. In the morning, let them rise for 30 minutes before baking.

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Pumpkin Spice Cinnamon Rolls

Pumpkin Spice Cinnamon Rolls are a great treat for fall when you are craving sweets. They are rich and fluffy and full of pumpkin flavors.

Course Breakfast, Dessert

Cuisine American, Danish, Swedish

Keyword Cinnamon, Sweet Roll

Prep Time 2

Cook Time 30

Total Time 2 30

Servings 12 servings

Calories 395kcal

Ingredients

Dough

½ cup milk
1 Tablespoon yeast
2 large eggs
¼ cup unsalted butter, softened
½ cup pumpkin puree
⅓ cup brown sugar
1 teaspoon kosher salt
3 ¾ cup flour

Filling

½ cup butter, softened
½ cup brown sugar
1 Tablespoon cinnamon
2 teaspoons pumpkin pie spice

Pumpkin Maple Icing

1 ½ cup powdered sugar
¼ teaspoon pumpkin pie spice
½ teaspoon vanilla extract
2 Tablespoons maple syrup
2 Tablespoons milk

Instructions

Make The Dough

In the bowl of a stand mixer, combine milk, yeast, and eggs. Add butter, pumpkin puree, brown sugar, and salt. Mix until smooth. Add flour a cup at a time until the dough isn't sticking to the bowl. You may not need to use all the flour. Place in a greased bowl and cover. Let it rise until doubled in size, about 1 hour.

Roll Out The Dough

Punch down the dough and place on a lightly floured surface. Roll into a large rectangle that is 24 inches long by 12 inches wide.

Make The Filling

In a small bowl, stir together softened butter, brown sugar, cinnamon, and pumpkin pie spice.

Fill, Roll, Slice

Spread the filling on the dough rectangle leaving about a ¼ inch around the edges.
Roll the dough along the long edge so you end up with a 24 inch long log.
Cut into 2 inch slices with a serrated knife. Place in a greased baking dish. Cover and let rise for 30 minutes.

Bake and Icing

Preheat oven to 350°F. Bake until golden brown and delicious, about 30 minutes.
Make the icing in a small bowl or measuring cup with pour spout. Combine powdered sugar, pumpkin pie spice, vanilla extract, and maple syrup. Add the milk a little at a time while stirring. You want a smooth icing that can be poured. Adjust with more milk if it is too thick or more powdered sugar if it is too thin.
Pour icing on hot pumpkin spice cinnamon rolls. Serve warm.

Notes

Expert Tip: Make them the night before. Follow all the above steps, but don’t let them rise that second time. Cover with plastic wrap and refrigerate overnight. In the morning, let them rise for 30 minutes before baking.

Butternut Squash Risotto

Jodi — Wed, 29 Sep 2021 02:16:20 +0000

Butternut squash risotto is a creamy rice dish made with butternut squash and parmesan cheese. This is a great, cozy meal to make during the fall. It is a very filling and delicious dinner.

I love butternut squash! It is delicious, easy to cook with, and can be used in a variety of ways. Risotto is one of my favorite foods and this butternut squash risotto is the very best way to make it. If you haven’t made risotto before, you are really missing out.

What Type Of Rice To Use

I made this with Arborio rice, which is a type of short grain white rice. I have also made it with short grain brown rice and it is great both ways. Brown rice has more nutrients that white rice, so I’ll let you decide what to use. I really like the nutty flavor of brown rice in this risotto. Often I will just use Arborio because it cooks much faster than brown rice. Arborio rice will take about 15 minutes, where brown rice will take 45 minutes. Also, plan on using about a cup more of chicken broth if you use brown rice.

How To Make Butternut Squash Risotto

Peel the butternut squash then cut it in half lengthwise. Scoop out the seeds and discard. I like to use a grapefruit spoon to scoop out the seeds. Cut the butternut squash into half inch cubes.

Sauté the onion until softened and browned. Add in the butternut squash along with some crushed red pepper. I only add a little crushed red pepper, but feel free to add more if you like some heat. Cook the butternut squash for a couple minutes.

Add the rice and cook for a couple minutes to toast the rice. This will add some great flavor to the risotto, so don’t skip this step. Slowly pour in a ladle of warm chicken broth, stir and wait for it to be absorbed by the rice. Repeat adding broth and stirring until the rice is cooked and creamy. Lastly, stir in sage, butter, and parmesan cheese.

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Butternut Squash Risotto

Butternut squash risotto is a creamy rice dish made with butternut squash and parmesan cheese. This is a great, cozy meal to make during the fall.

Course Main Course

Cuisine American, Italian

Keyword Butternut Squash, Rice, Risotto

Cook Time 30

Total Time 30

Servings 6 servings

Ingredients

6 cups chicken broth
½ cup unsalted butter
1 onion, chopped
⅙ teaspoon crushed red pepper
1 pound butternut squash
2 cups Arborio rice
1 teaspoon dried sage
¾ cup parmesan cheese

Instructions

Simmer the chicken broth in a sauce pot.
Melt half of the butter in a large skillet over medium-high heat and cook the onion until tender.
While the onion is cooking, prepare the butternut squash. Peel the squash, cut it in half, and scoop out the seeds (a grapefruit spoon works well for this). Chop it into half inch cubes.
To the onions, add crushed red pepper and the butternut squash. Cook for 2-3 minutes and then add the rice. Toast the grains slightly. This will take only a few minutes.
Once the grains are toasted, it's time to start adding the broth. Turn down the heat to medium. Add a ladle full of the simmering broth at a time, waiting until almost all the liquid is absorbed to add more. Stir every time more liquid is added. Make sure the pan doesn't get completely dry because the rice will burn quickly if there is no liquid. Don't worry about using every drop of the broth, just use as mush as you need. It will be done when the rice is tender and creamy. It takes about 15 minutes.
Turn off the heat and stir in the remaining butter, sage and cheese.

Chloe in 2010 watching me cook butternut squash risotto while chewing on a spoon.

Cinnamon Apple Hot Toddy

Jodi — Mon, 20 Sep 2021 20:41:30 +0000

The perfect chilly weather drink is a cinnamon apple hot toddy. It is warm and has the crisp taste of freshly picked apples.

This drink is a great way to warm up on a cool night this fall. It is really quick and easy to make. I love fall and all of it’s great flavors. They are all great to bring an end to summer and the heat.

How To Make A Cinnamon Apple Hot Toddy

Steep cinnamon apple tea bags in boiling hot water for five minutes. Pour into two tea cups. Pour bourbon whiskey into each cup. You will want to warm the unfiltered apple juice before adding it to the drink so the drink stays warm. The apple juice can just be heated in the microwave for a few seconds. Then stir in the honey until completely dissolved. Quick, easy and flavorful.

I used Wild Turkey 101 bourbon whiskey for this drink and really enjoyed the flavor that it brought to it. Give it a try or use your favorite.

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Cinnamon Apple Hot Toddy

The perfect chilly weather drink is a cinnamon apple hot toddy. It is warm and has the freshness of freshly picked apples.

Course Drinks

Cuisine American

Keyword Cinnamon, Whiskey

Prep Time 10

Total Time 10

Servings 2 servings

Calories 303kcal

Ingredients

1 ½ cups boiling water
2 cinnamon black tea bags
2 ounces bourbon whiskey
3 ounces unfiltered honeycrisp apple juice
2 teaspoons honey

Instructions

Pour the boiling water over the tea bags and steep for 5 minutes. Pour evenly into tea cups.
Pour 1 ounce bourbon whiskey into each cup.
Warm the apple juice in the microwave for a few seconds, then pour 1 ½ ounces into each cup.
Stir 1 teaspoon honey into each cup until completely dissolved.

Notes

Estimated Nutritional Information Per Serving

Spaghetti Squash, Broccoli and Chicken

Jodi — Thu, 16 Sep 2021 04:38:44 +0000

Quick and easy sheet pan dinner made of spaghetti squash, broccoli, and chicken. Just roast everything in the oven and mix it together for a great dinner for any night of the week.

This meal made be rethink spaghetti squash altogether. I thought I didn’t like spaghetti squash, but in reality I just didn’t like how it was prepared. I had only had it as a pasta substitute and it just isn’t pasta. Spaghetti squash, broccoli and chicken dinner isn’t pretending to be pasta and you will be thankful for that.

You guessed it, there is spaghetti squash, broccoli and chicken in this meal.

The spaghetti squash gives this meal a nice crunch to this meal. Any vegetable could be roasted along with this, but broccoli is my favorite to add in. I have prepared this with both chicken breasts and thighs and it turns out great every time.

Cut the spaghetti squash in half lengthwise and scoop out the extra strings and seeds. Drizzle with olive oil and season with salt and pepper. Lay cut side down on the sheet pan and roast for 15 minutes while you prepare the broccoli and chicken.

Cut the broccoli into bite sized pieces and place into a large bowl. Drizzle with olive and season with salt, pepper, and garlic. Toss to coat evenly. Coat the chicken with olive oil and season. The broccoli and chicken goes on the sheet pan with the spaghetti squash and then you roast everything until it is cooked.

After roasting, use a fork to shred the spaghetti squash into a large bowl. Chop the chicken into smaller pieces and add that to the bowl along with the broccoli. Sprinkle in some parmesan cheese and toss it together.

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Spaghetti Squash, Broccoli and Chicken

Quick and easy sheet pan dinner made of spaghetti squash, broccoli, and chicken. Just roast everything in the oven and mix it together for a great dinner for any night of the week.

Course Main Course

Cuisine American

Keyword Chicken, Sheet Pan Dinner, Spaghetti Squash

Servings 4 servings

Ingredients

1 spaghetti squash
4 Tablespoons olive oil, divided
4 chicken thighs
salt and pepper
1 head broccoli, cut into smaller pieces
2 cloves garlic, minced
¼ teaspoon thyme
1/4 teaspoon oregano
¼ cup parmesan cheese, shredded

Instructions

Preheat oven to 375°F and line a baking sheet with foil.
Cut the squash in half lengthwise, drizzle with olive oil and season with salt & pepper. Place on the baking sheet cut side down. Bake for 15 minutes.
Toss the broccoli with olive oil, garlic, and salt and pepper. Coat the chicken with olive oil and season with salt, pepper, thyme, and oregano. Add the broccoli and chicken to the baking sheet. Return the baking sheet to the oven. Bake another 20 minutes or until the chicken is cooked and the squash is soft.
Scrape the spaghetti squash out into a large bowl. Chop the chicken and add it to the bowl along with the broccoli. Add parmesan cheese. Toss to combine.

Cilantro Lime Chicken Salad

Jodi — Wed, 15 Sep 2021 05:14:48 +0000

Cilantro lime chicken salad is made with a bed of romaine lettuce topped with a flavorful cilantro lime marinated chicken. Top this delicious salad with fresh ingredients like corn, tomatoes, red onion, black beans, avocado, cheese and a creamy cilantro lime dressing. This salad will remind you of summer all year long.

Summer just screams salad and fresh ingredients. This cilantro lime chicken salad is packed with fresh ingredients and the dressing is so refreshing. It has been a long time since I have made a salad for dinner.

I was a little hesitant to make a dinner salad since not all my kids eat salad. I did make a pot of rice to go with this salad so the non-salad eaters would have something a little more filling. They had rice topped with chicken and cheese for dinner while the rest of us ate this awesome salad.

Making Cilantro Lime Chicken Salad

This salad starts with making a marinade for the chicken with freshly squeezed lime juice and tons of cilantro. You can use a blender or food processor to mix this up. Alternatively you could chop the cilantro finely and whisk it together. Half of this goes in a zip top bag to marinate the chicken and the other half is mixed with sour cream for the dressing.

I am really loving roasted corn in salads right now. See my full instructions for roasting corn. It is super easy to make and adds tons of flavor to this salad.

Oven Roasted Corn

Cook the chicken in a skillet until thoroughly cooked. Chop up the lettuce and salad toppings while the chicken is cooking. Assemble and enjoy this delicious salad.

There are a few options for assembling this salad

Set out all the ingredients and let everyone assemble their own salad.

Prepare a week worth of lunches at once.

Mix everything into a large serving bowl.

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Cilantro Lime Chicken Salad

Cilantro lime chicken salad is made with cilantro lime marinated chicken topped with fresh ingredients and a creamy cilantro lime dressing. This salad will remind you of summer all year long.

Course Main Course, Salad

Cuisine American, Mexican

Keyword Main Dish Salad

Prep Time 20

Cook Time 10

Total Time 30

Servings 4 servings

Calories 1107kcal

Ingredients

4 chicken breasts, boneless and skinless

Marinade & Cilantro Lime Dressing

⅔ cup lime juice, about 4 limes
1 cup cilantro, packed
salt and pepper
2 cloves garlic
1 teaspoon cumin
1 teaspoon chili powder
2 Tablespoons olive oil
1 cup sour cream

Salad

1 head romaine lettuce, chopped
10 ounces grape tomatoes, halved
1 15 ounce can corn, drained
1 15 ounce can black beans, rinsed and drained
½ cup colby jack cheese, shredded
2 avocados, sliced
1 small red onion, diced

Instructions

Place chicken breasts in a zip top bag.
Prepare the marinade by blending together lime juice, cilantro, salt and pepper, garlic, cumin, chili powder, and olive oil. Pour half of the marinade in the bag with the chicken. Refrigerate for at least 30 minutes or up to 2 days.
Add sour cream to the other half of the marinade still in the blender. Blend until smooth. Refrigerate to use later.
Heat a skillet over medium high heat. Remove chicken from the marinade and cook 4-5 minutes on each side, or until done. Discard any remaining marinade. Let chicken rest for about 5 minutes before slicing.
While the chicken is cooking, roast the corn. Evenly spread the corn onto a baking sheet and season with salt and pepper. Roast under the broiler until lightly browned.
Prepare all salad ingredients. Chop the romaine lettuce, slice the tomatoes in half, slice the red onion, rinse the black beans, and slice the avocado.
Assemble the salad with a base of lettuce topped with chicken, tomatoes, roasted corn, black beans, cheese, avocado, and red onion. Drizzle the cilantro lime dressing.

Notes

This can be made ahead with everything in separate containers to be used for meal prep.
Can all be set out and people can assemble their own salads how they like.

Macayo’s Red Enchilada Sauce Copycat Recipe

Jodi — Fri, 10 Sep 2021 16:08:31 +0000

Macayo’s red enchilada sauce is my absolute favorite red enchilada sauce. This is my homemade copycat version of Macayo’s enchilada sauce. Give it a try and let me know what you think.

It is the worst when you are making enchiladas for dinner and the grocery store is sold out of your favorite enchilada sauce. In the past, I would just not be making enchiladas that week because none of the other brands would do. But now I have my own recipe and don’t have to depend on store bought anymore.

The taste is very similar to the original. Cayenne pepper gives this some heat, so adjust it to your liking.

I like to prepare this enchilada sauce in my Vitamix. It does a great job combining everything together. It could also be made in a regular blender or food processor. I really like the way blending makes it very smooth, just like the original.

This recipe makes 3 ½ cups of sauce which is equal to a large 28 ounce can of enchilada sauce.

The color will vary depending on the color of your chili powder.

Can This Be Made Gluten Free?

Absolutely! This can be made gluten free by omitting the flour or substituting in cornstarch.

Top Amazon Picks To Make This Recipe

See My Recipes For Enchiladas

Enchiladas

Shredded Chicken Enchiladas

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Enchilada Sauce

Copycat Macayo's red enchilada sauce tastes great and is easy to prepare.

Course Main Course

Cuisine Mexican

Keyword Enchilada Sauce, Sauce

Prep Time 10

Total Time 10

Servings 28 ounces

Ingredients

1 Tablespoon olive oil
2 Tablespoons flour
2 ½ Tablespoons chili powder
½ teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon kosher salt
½ teaspoon cayenne pepper, less for mild sauce
15 ounce can tomato sauce
1 ½ cups chicken broth

Instructions

Place all ingredients in a blender.
Blend until smooth and warmed.

Homemade Hot Chocolate Mix From Scratch

Jodi — Wed, 08 Sep 2021 02:08:16 +0000

Rich and creamy homemade hot chocolate mix is easy to make and tastes even better than store bought mix. It is a good idea to keep a jar of this around for those chocolate cravings. Your kids will love this!

I don’t know about your kids, but my kids are constantly asking for hot chocolate. I do not buy hot chocolate mix very often, so when they want it I am pulling out all the ingredients to make it. This homemade hot chocolate mix has only 5 ingredients and can be prepared with milk or water. Having a jar of this around is a big time saver for me.

This is very easily prepared in either a blender or food processor. Blend to mix all ingredients together evenly. This will help when you prepare a cup of hot chocolate because every scoop will have the perfect amount of everything.

Other Recipes To Warm You Up

Easy Slow Cooker White Chili

Chicken Orzo Soup

Mississippi Pot Roast

Top Amazon Picks To Make This Recipe

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Hot Chocolate Mix

Course Drinks

Cuisine American, Mexican

Keyword Chocolate

Prep Time 10

Total Time 10

Servings 4 cups mix for 16 servings

Calories 115kcal

Ingredients

1 ½ cups powdered sugar
¼ teaspoon salt
¾ cup cocoa powder
2 cups powdered milk
1 Tablespoon vanilla extract

Instructions

Place all ingredients in a blender or food processor. Blend until combined.
To make a cup of hot chocolate, mix 1/4 cup hot chocolate mix with 6 ounces milk or water.

Notes

Nutrition (just the mix):

Banana Muffins With Streusel Crumb Topping

Jodi — Wed, 01 Sep 2021 02:04:43 +0000

Banana muffins are an excellent way to use up those bananas that have been forgotten and are now way overripened. Make these Banana Muffins with Streusel Crumb Topping for a special weekend breakfast treat.

These muffins need to be make with the ripest bananas as they will have extra sweetness from ripening so long. I have made these with different amounts of bananas and it turns out great every time. It will be just fine if you only have three bananas or if you have five. Use what you have.

These banana muffins with streusel crumb topping come together very easily. Cream together the butter and brown sugar with a whish or mixer until light. Add in the eggs and mashed bananas. Mix in flour, baking soda, and salt until just combined. I like to use a cookie scoop to transfer the batter into the muffin pans. Make the streusel topping and crumble onto the muffins before baking.

Streusel is a crumb topping made of fat, flour and sugar. This topping is exactly that. To make the crumb topping, mix flour, brown sugar, and sugar together. Drizzle in melted butter and toss it together until all the flour is moistened and the mixture is crumbly. Be careful not to over mix this as it will turn into a paste and not be crumbly anymore.

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Other Recipes You Might Like

Pumpkin Spice Latte Muffins

Brown Sugar Cinnamon Toaster Pastries

Russian Tea Cakes

Blueberry Zucchini Muffins Your Pickiest Eater Will Enjoy

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Banana Muffins With Streusel Crumb Topping

These Banana Muffins with Streusel Crumb Topping are great for a special weekend breakfast and are a great way to use overripened bananas.

Course Breakfast

Cuisine American

Keyword Banana, Muffins

Prep Time 20

Cook Time 30

Total Time 50

Servings 24 muffins

Calories 189kcal

Ingredients

Muffins

½ cup butter, softened
¾ cup brown sugar
2 large eggs
4 overripened bananas, mashed
2 cups flour
1 teaspoon baking soda
¼ teaspoon salt

Streusel Topping

1 ¼ cup flour
½ cup brown sugar
⅓ cup sugar
6 Tablespoons butter, melted but not hot

Instructions

Muffins

Preheat oven to 350°F and grease 2 12-cup muffin tins.
In a large bowl, cream together butter and brown sugar with a whisk or mixer. Add eggs and mashed bananas.
Combine flour, baking soda, and salt in a small bowl, then add to the banana mixture. Stir until just combined.
Transfer into prepared muffin tins using a cookie scoop. Prepare the streusel topping.

Streusel

Mix together flour, brown sugar, and sugar together in a medium sized bowl.
Mix with a fork while drizzling in the melted butter. Toss it together with a fork until it is crumbly and there is no dry flour in the bowl. Do not over mix.
Put the streusel crumbles on top of the muffin batter in the pan.

Bake

Bake until a toothpick inserted in the center comes out clean, about 30 minutes.

Notes

Nutrition per muffin