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Quick Banana Coffee Cake Streusel Muffins
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| For muffins: | |
| 3/4 Cup | sour cream |
| 2 | Bananas |
| 1 Tsp. | cinnamon |
| 1/4 Tsp. | Ground ginger |
| 1 Tsp. | salt |
| 1 Tsp. | vanilla extract |
| 1 Large | egg |
| 3/4 Cup | brown sugar |
| 2 1/2 Cups | flour |
| 1 1/2 Tsp. | baking powder |
| 1/2 Tsp. | baking soda |
| 1/2 Stick | butter, softened |
| For streusel topping: | |
| 1/2 Cup | all purpose flour |
| 4 Tbsp. | butter, (1/2 stick butter) cut into small pieces and softened |
| 1/2 Cup | brown sugar |
| 1/2 Tsp. | cinnamon |
Heat oven to 350 degrees. Coat 12 cup muffin pan with non stick cooking spray or line with muffin liners. To prepare streusel, in a food processor, combine flour, butter, brown sugar and cinnamon. Process for 15 seconds or until resembles slightly clumpy and wet sand. Transfer to bowl and set aside. Muffins: in food processor, combine sour cream and bananas. Process until smooth. Add cinnamon, ginger, salt, vanilla, egg and brown sugar, process again until smooth. Add flour, baking powder, baking soda and butter. Pulse until combined. Add 1/4 of the streusel mixture, pulse 2-3 times. Scoop 1/4 cup of mixture into muffin cup. Top each with heaping spoonful of topping, pressing lightly into batter. Bake for 18 minutes or until toothpick comes out clean. Cool in pan for 5 minutes.
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