AP File Photo. To take these quick banana coffee cake streusel muffins even more over the top, you could drizzle them with caramel sauce just before serving and/or add white chocolate chips to the batter before baking.
If I’m going to bother to bake something, it had better be good.
And it needs to be easy and create as little mess as possible. If it also could combine the toasty, warm, cinnamony flavors of my favorite baked goods — banana bread, coffee cake and streusel toppings — the chances of me actually cranking up the oven increase dramatically.
To take these even more over the top, you could drizzle them with caramel sauce just before serving and/or add white chocolate chips to the batter before baking. If for some reason you wanted to make these healthier, you could use white whole-wheat flour instead of all-purpose.
Quick banana coffee cake streusel muffins
Start to finish: 30 minutes
Makes 12 muffins
For the streusel topping:
1/2 cup all-purpose flour
4 tablespoons (1/2 stick) butter, cut into small pieces and softened
1/2 cup brown sugar
1/2 teaspoon cinnamon
For the muffins:
![doc4b030b013d2aa161915672[1]](http://blogs.theworldlink.com/world_recipes/wp-content/uploads/2009/12/doc4b030b013d2aa1619156721.jpg "doc4b030b013d2aa161915672[1]")
Start to finish: 2 1/2 hours (1 hour active)
This easy bread from Jim Lahey’s “My Bread: The Revolutionary No-work, No-knead Method” is studded with chunks of pecorino cheese. If you prefer, any firm or semi-firm cheese can be substituted.