Banana Nut Muffin Tops

So, a couple weeks ago, My sister and baby niece were in town for a visit. While they were in town, we all took a little trip to the outlet malls. There is this great "kitchen gadgets" store there that I could probably spend hours in. Anyways -- I did come out of there with a couple of things, including a muffin top baking sheet that was on clearance for around 6 bucks! My lovely husband thought this was a complete waste of money, but I already had big muffin top plans for this thing. He had no idea! I found this recipe below and altered it slightly. I think the original recipe called for banana extract?! Weird. I used the old trusty vanilla. These seriously turned out SO great! If you don't have a muffin top baking sheet, and you feel like spending money frivolously to annoy your hubby, buy one! Then, bake these and he will forget all about it! :)

Banana Nut Muffin Tops
adapted from preparedpantry.com

2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

4 med. - lg. ripe mashed bananas
1/2 cup granulated sugar
1/2 cup sour cream
1/4 cup vegetable oil
3 large egg yolks
1 teaspoon vanilla

1 cup pecan or walnut pieces --> I prefer the nuts to be in the streusel only, so I omitted this from my muffin tops, but if you're a nut lover, go crazy!

Streusel Topping (not optional)

1/3 cup pecans or walnut finely chopped
1/3 cup brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon cinnamon
2 tablespoons butter, melted

To make the streusel topping, combine all the ingredients and stir until well combined and crumbly. Sprinkle over the muffins before baking.

Preheat the oven to 400 degrees.

1. Mix the flour, baking powder, baking soda, and salt together in a large bowl.
2. In another bowl, mix the mashed banana, sugar, sour cream, vegetable oil, egg yolks, and vanilla together.
3. Add wet ingredients to the dry and stir just until the ingredients are mixed well. If using, fold in the nuts.
4. Spray your baking tins with a little cooking spray. Spread the batter in the tins with a little extra in the middle to create a heap. Use all the batter for ten or twelve muffin tops. Sprinkle on the not optional streusel topping. --> For me, streusel topping is NEVER an option; it's more like a necessity! Why bother making muffins at all if they don't include yummy sweet crunchy streusel!
5. Bake for 6 minutes at 400 degrees. Reduce the temperature to 350 degrees and bake for another 6 to 10 minutes or until done. Starting these off in a really hot oven helps to create steam which helps lift the muffins. Remove the muffins from the pan to a rack to cool.

Check 'em out!

Sorry I don't have more photos of these. I baked them on Sunday night so Jon and I could start our week off right! Jon and I hardly ate dinner that night, but shared one of these when they were fresh and hot out of the oven. They were SO good. I will definitely be making them again, and I think Jon is definitely regretting his discouragement of my muffin top tin purchase. Enjoy!