Day 36: Banana Nut Muffins (with reeces inside)

Super ripe bananas = banana muffins!! I'm a huge Paula Deen fan and I remember seeing a recipe for banana streusel muffins some time ago so I went searching for it and luckily, I found it! I am all about a streusel topping on just about anything so I was super excited about this recipe... I also bought a bag of white chocolate mini reeces peanut butter cups and had half of a bag leftover so I figured why not throw those in too?? Since it was only half of a bad, I added some white chocolate chips in there just to make sure there were nuggets of goodness in every muffin! This recipe is definitely a keeper!

*Ingredients

1/2 cup butter, softened

1/2 cup granulated sugar

1/2 cup firmly packed brown light sugar

2 large eggs

1 cups mashed ripe bananas (took 2 large bananas for me)

2 1/4 cups all purpose flour

3/4 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 cup whole buttermilk

4 oz white reeces peanut butter cups (If you have the entire bag, put it all in, you know it can't be bad)

1/4 cup white chocolate chips

-Streusel Topping

2/3 cup chopped pecans

1/3 cup firmly packed light brown sugar

2 TBS all purpose flour

2 TBS butter, melted

**If you don't have buttermilk, you can use Greek yogurt and add 1 TBS of water at a time to a 1/4 cup and keep mixing and adding until consistency is like buttermilk.

*Instructions

Preheat oven to 350 degrees. Spray 15 muffin cups with cooking spray. In your stand mixer on medium speed, beat your butter and sugars for about 3-5 minutes, until fluffy. Stop mixer occasionally to scrape down the sides of the bowl to ensure all is incorporated.  Add the eggs, once at a time, beating well after each addition and then beat in the banana. 

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Gradually add the flour mixture to your butter in the stand mixer, alternating from flour to buttermilk, ending on flour. Beat just until combined. Add the peanut butter cups and white chocolate chips, beat to combine.

Spoon the batter into the prepared muffin tins about two thirds full, set aside and make the streusel topping by mixing all ingredients together. Top each muffin top evenly. 

Bake muffins for 17-20 minutes, rotating your pans half way through. Muffins will be done when you insert a toothpick into the center of a muffin and it comes out clean. Let muffins cool in pans for 5 minutes, then remove to cooling rack.

Enjoy!