Banana streusel muffins + "Skyfall"

IngredientStreusel topping:

• ¼ cup (35g) all-purpose flour
• 1/3 cup (38g) rolled oats
• ½ cup (88g) light brown sugar, packed
• 1/8 teaspoon salt
• 1/8 teaspoon ground cinnamon
• ¼ cup (56g/½ stick) cold unsalted butter, cut into small cubes

Muffins:

• 2 cups (280g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup (113g/1 stick) unsalted butter, room temperature
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 2 teaspoon vanilla extract
• 3 very ripe bananas (I used 2 giant ones)
• ½ cup plain yogurt

IntruksiStreusel topping:

•  in a medium bowl, stir together flour, oats, brown sugar, salt and cinnamon. Add the butter and work it into dry ingredients using your fingers or a pastry blender until mixture is lumpy. Refrigerate while you make the batter.

Muffins: 

• preheat oven to 190°C/375°F. Butter a standard 12-cup muffin pan.
• In a medium bowl, whisk flour, baking powder, baking soda and salt. Set aside.
• Beat butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating after each. Scrape the sides of the bowl occasionally. Beat in the vanilla and bananas. With the mixer on low speed, add the dry ingredients, beating just until the flour in absorbed. Mix in the yogurt.
• Divide batter evenly among the muffin cups. Sprinkle each with streusel topping, pressing down so the mixture adheres to the batter. Bake for 18-22 minutes or until a toothpick inserted into the center of the muffins come out clean. Let cool in the pan, over a wire rack, for 8 minutes, then carefully unmold and transfer to the rack to cool.

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