Yogurt Banana Muffins with Streusel Topping

This is not a healthy muffin.  I know, I know!  But it uses yogurt!  Half the flour is whole wheat! It uses fruit and wheat germ! How can it not be healthy!  Well...the stick of butter certainly doesn't help.  Or the sugar.  Never mind the fact that's it's mostly a carb bomb...

Okay, these may be a more healthful version than many out there...particularly among the pre-packaged varieties.

But don't be fooled.  These aren't health food.

Know what, though?  I don't care.  They're still darn tasty.

I had started out with a recipe at food.com, but honestly was so taken aback by the amount of butter and sugar I almost started over with another recipe.  Thus commenced a lot of tweaking.  Less sugar...and using more brown sugar than granulated.  Halving the amount of butter.  Increasing the yogurt.  Adding some spice.  And a streusel topping.  Still not a healthy muffin.

muffin recipe adapted from Sharon at food.com and BHG
topping adapted from the BHG Cookbook

yields 12 muffins

The Ingredients:
for the muffin:
4 Tbsp unsalted butter, room temperature
1/4 sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla extract
2/3 cup plain, unsweetened yogurt
1 cup ripe bananas, mashed (about 2-3)
3/4 cup white flour
3/4 cup whole wheat flour
1 Tbsp wheat germ
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon 

for the streusel topping:

1/4 cup flour

1/4 cup brown sugar

1/2 tsp cinnamon

2 Tbsp unsalted butter

The Process:

Preheat the oven to 400. Lightly grease a 12-count muffin tin (do not use baking liners...they will stick). 

In a large bowl, cream together the butter, sugar, eggs and vanilla.  Mash in the bananas and yogurt.   In a separate bowl, sift together the flours, wheat germ, baking soda, salt and cinnamon.

Add the dry to the wet, mixing until just combined.  

For the topping, combine the flour, brown sugar, and cinnamon.  Cut in the butter until the mixture resembles coarse crumbs.

Pour the batter into the muffin liners, filling about 2/3 full.  Sprinkle the streusel generously over the top.  Bake for 15-20 minutes or until a toothpick poked in the center comes out clean.  Cool in the tin for 5 minutes.  Serve warm.

The Review:

I won't say these are the best ever banana muffins out there.  Far too many muffins already lay that claim, and I know I'm no pastry chef.  But they are a favorite by far. 

The muffin texture was unlike many a quick bread I've tried.  It was less crumb and more bread like.  Spongy and soft.  Wonderfully moist.  The banana flavor was not as strong as other banana breads.  Which I personally loved. 

These will be a regular use of those over ripe bananas from now on.