When life hands you beat up looking bananas, make some spectacular Caramel Rum Banana Streusel Muffins! This recipe is actually originally for banana *bread*, but I have now made this same recipe also as coffee cake and muffins. All have been great, but I do have to say that the original *bread* version is still my favorite. Happy Monday!
Ingredients (yield 18 muffins)
2 1/2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup plus 2 tablespoons milk
1/4 cup vegetable oil
3 tablespoons rum
1 cup very ripe mashed banana
1 cup chopped pecans or walnuts
3/4 cup chopped soft caramel candies (I used the Craft Caramel Bits)
for the topping
3/4 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup unsalted butter, melted and cooled slightly
Preheat your oven to 350F. Line a 12-slot standard muffin pan* with liners or spray generously with baking spray and dust with flour.
While the oven preheats, spread the chopped nuts on a baking sheet and toast in the oven until they smell nutty and fragrant, about 10 minutes. Do not turn off the oven.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the milk, oil, rum, egg, and mashed banana and stir well. Stir in the toasted nuts and chopped caramel. Fill the prepared muffins liners to 3/4 full (do not overfill).
In a separate work bowl, combine flour, sugar and spices. Add in the melted butter and stir gently with a fork. The crumble should have the consistency of coarse sand. Sprinkle over the banana muffins. I put some in my palm and create a fist, clumping some of the streusel mixture together, to give the top of the muffins an textured surface.
Bake for 30-35 minutes, or until a tester inserted in the center comes out with just a few moist crumbs clinging to it. Remove from oven and let cool in the pan for at least 10 minutes before lifting out onto a wire rack to cool completely.
Note: this makes 18 muffins, so you might have to bake in two batches.