Peanut Butter Banana Muffins with Bacon Streusel
Spruce up your breakfasts with these flavorful peanut butter and banana muffins. The sweet and slightly salty streusel is the star thanks to the rich butter and chopped crispy bacon. By melting butter and whisking it into the wet ingredients for the batter, it allows for a light and tender crumb on this muffin and prevents you from over-working the batter resulting in dry muffins.
Ingredients
Bacon Streusel:
- ¾ cup all-purpose flour
- 6 tablespoons packed light brown sugar
- ¾ teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons unsalted butter softened
- 6 strips crispy bacon chopped
Muffins:
- 2 cups all-purpose flour
- ½ cup packed light brown sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 medium ripe bananas
- ½ cup smooth peanut butter
- 4 tablespoons unsalted butter melted
- 2 large eggs
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
- ½ cup peanut butter chips optional
Instructions
- Preheat oven to 350°F and line a standard twelve muffin pan with paper liners; set aside.
- To make the streusel, in a medium bowl, combine the flour, sugar, cinnamon and salt. Add the butter and rub it in with your fingers until it resembles coarse crumbs. Stir in the bacon and set aside until ready to use.
- To make the muffins, in a large bowl, whisk together the flour, sugar, baking powder and salt. In a separate bowl, mash the bananas. Whisk in the peanut butter, butter, eggs, buttermilk and vanilla until somewhat smooth. Add the wet ingredients into the dry and fold gently with a rubber spatula until just incorporated. Do not over mix at this stage. Fold in the peanut butter chips if using.
- Divide the batter evenly among the prepared pan and top each muffin generously with the bacon streusel. Bake until golden brown and a toothpick, inserted in the middle, comes out clean, about 18 to 20 minutes. Remove from the oven and let cool before serving.