The last of my farm fresh blueberries & peaches, plus two very ripe bananas, gave me the inspiration for these delectable muffins. Glenn was one very happy man that these came to be! The results were heavenly. The addition of applesauce and chopped walnuts elevated the flavors. But I think the brown sugar/cinnamon streusel, plus the sweet vanilla icing drizzle, sent them over the top. Don’t be intimidated with the long list of ingredients, these are really quite easy to make. The trio of fruity ingredients can easily be switched up. I’ll be using blackberries soon, as my plants are ready to yield quite a harvest – if I can beat the birds and deer! Raspberries, apples, nectarines, sweet cherries, etc. would all work nicely. This recipe could also be made in a loaf or cake pan [greasing and flouring pans if not using liners] with a simple adjustment in baking time. Recipe yields 2 dozen muffins.Muffin Ingredients: 3 eggs 1/2 cup canola oil 1/2 cup unsweetened applesauce 2 cups sugar 2 teaspoons vanilla 2 medium ripe bananas, mashed slightly 1 cup blueberries 1 cup fresh peaches, diced 1/2″ cubes [1 extra large peach for me]
3 cups all purpose flour 2 teaspoons baking soda 1 teaspoon salt 1/2 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 cup chopped walnuts Streusel Ingredients: 2 1/2 Tablespoons cold butter, coarsely grated [I put in freezer for 15 minutes before grating]
1/3 cup all purpose flour 1/2 cup brown sugar 1 teaspoon cinnamon pinch of salt Vanilla Icing Ingredients: 2 Tablespoons milk 1/2 teaspoon butter 1 cup powdered sugar 1 teaspoon vanilla Process: Ready your baking pans, I used cupcake liners in my pans. Preheat oven to 350°F. 1. In a mixer, beat eggs. Add oil, applesauce, sugar and vanilla; beat until the mixture is thick and slightly foamy. Add the mashed banana and mix until well blended. 2. In a separate bowl, combine dry ingredients [flour, baking soda, salt, baking powder, cinnamon and nutmeg]. Add the dry ingredients to the wet about a third at a time, beating well after each addition. 3. Remove bowl from mixer and add the fruit and walnuts. Mix by hand until evenly incorporated in the batter. 4. Divide the batter evenly in the muffin tin/liners. Filling each compartment to within 1/2″ of liner top. Set aside while you make streusel topping. 5. In a medium size bowl mix grated cold butter, flour, brown sugar and cinnamon. Mix by hand use your fingertips or a fork to blend. Mix until it is a blended, crumbly mixture. 6. Add spoonfuls of streusel mixture to the top of each muffin and press gently so it will “stick” to the muffins. 7. Bake in pre-heated oven 30-45 minutes. Baking times will vary based on the “juiciness” of the fruit you use, so use the “toothpick inserted test” starting at the 30 minute mark. 8. Allow to cool completely on wire rack. When muffins are cooled, prepare the vanilla icing. 9. In a small saucepan, over medium heat, warm milk and butter. Add powdered sugar and whisk until well incorporated and no lumps remain. Remove from heat and whisk in vanilla. 10. Using your whisk, dip into warm icing and drizzle over the top of each muffin. Allow to stand approximately 30 minutes. Drizzle will harden slightly when cooled. 11. Store in an airtight container 3-4 days.