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If I'm going to bother to bake something, it had better be good.

And it needs to be easy and create as little mess as possible. If it also could combine the warm, cinnamony flavors of my favorite baked goods -- banana bread, coffee cake and streusel toppings -- the chances of me actually cranking up the oven increase dramatically. Thus was the inspiration for these muffins.

>Quick Banana Coffee Cake Streusel Muffins

For the streusel topping:

1/2 cup all-purpose flour

4 tablespoons ( 1/2 -stick) butter, cut into small pieces and softened

1/2 cup brown sugar

1/2 teaspoon cinnamon

For the muffins:

3/4 cup sour cream

2 bananas

1 teaspoon cinnamon

1/4 teaspoon ground ginger

1 teaspoon salt

1 teaspoon vanilla extract

1 large egg

3/4 cup brown sugar

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

4 tablespoons ( 1/2 -stick) butter, cut into small pieces and softened

Heat the oven to 350 degrees. Coat a 12-cup muffin pan with baking spray, or line it with paper muffin cups.

To prepare the streusel, in a food processor, combine flour, butter, brown sugar and cinnamon. Process for 15 seconds, or until well-blended and resembling slightly clumpy wet sand. Transfer to a bowl and set aside.

To prepare the muffins, in the food processor combine the sour cream and bananas. Process until smooth. Add cinnamon, ginger, salt, vanilla, egg and brown sugar. Process until smooth. Add the flour, baking powder, baking soda and butter. Pulse only until combined. Add 1/4 of the streusel mixture, pulse the processor 2 to 3 times.

Scoop 1/4 -cup of batter into each muffin cup. Top each with a heaping spoonful of streusel topping, pressing it lightly into the top of the batter. Bake for 18 minutes, or until a toothpick inserted at the center of a muffin comes out clean. Cool for 5 minutes. Makes 12 muffins.