Banana poppy seed muffins with almond streusel topping

Ingredient:Streusel topping:

• 60g all purpose flour
• 60g almond meal
• 60g granulated sugar
• pinch of salt
• 3 tablespoons (42g) unsalted butter, cold and diced
• handful of sliced almonds

Muffins:

• 1 ½ cups (210g) all purpose flour
• 1 ½ teaspoons baking powder
• pinch of salt
• 1/8 teaspoon ground cinnamon
• ½ cup (100g) granulated sugar
• 3 tablespoons poppy seeds
• 150ml canola oil
• ¾ cup (180ml) whole milk
• 1 large egg
• 1 teaspoon vanilla extract
• 2 large bananas, mashed with a fork

Intruksi

• Preheat the oven to 180°C/350°F. Line a 12-cup muffin pan (1/3 cup each cavity) with paper liners.
• Streusel: in a medium bowl, whisk together the flour, almond meal, sugar and salt. Add the butter and rub with your fingers until the mixture resembles coarse crumbs. Stir in the sliced almonds. Refrigerate it while you make the muffin batter.
• Muffins: in a large bowl, sift together the flour, baking powder, salt and cinnamon. Whisk in the sugar and poppy seeds.
• In a small bowl, mix the oil, milk, egg, vanilla and bananas until combined. Pour over the dry ingredients and stir with a fork just until combined – don’t overmix. Transfer batter to the pan and pack the streusel on top. Bake for about 20 minutes or until risen and a toothpick inserted in the center of the muffins comes out clean. Cool in the pan over a wire rack for 10 minutes, then carefully unmold (they’re very tender) and transfer to the rack.

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