Banana Streusel Muffins

From: Kat's Mom

On Mar 16, 2009

Very moist and the banana flavor shines through. The day after baking, I placed a couple of pieces in a plastic bag to take to work for breakfast. By the time I pulled them out of the bag they were pretty mushy. I recommend wrapping pieces lightly in wax paper or aluminum foil instead. Thanks!

From: Liszard

On Nov 17, 2008

These were good. When they were hot the streusel was crunchy and I didn't like it, but once they cooled it mellowed out and complemented.

From: Cooking at the Cottage

On Sep 27, 2004

To quote the kids, "These are the bomb." I have been making these muffins for about 9 months now - I added 1 tsp of vanilla, afterall, what isn't better with vanilla. Also, I put half the batter in the pans, top with half the streusel, then add the remainung batter and streusel topping. I finish them off with walnut halves. I always get 12 muffins.

From: beckas

On Oct 28, 2006

These were wonderful. The streusel topping makes these extra special. I baked it in a 350 degree oven at the noted time and made 12 muffins. I used the 1/4 cup measuing cup to fill each tin and it worked out perfectly.