Crunchy Topped Banana Double Nut Muffins

• For Streusel Topping:
• 1/4 cup B. Lloyd's Glazed Walnuts Pieces
• 1/2 cup + 1 tablespoon all-purpose flour
• 1/2 cup firmly packed dark brown sugar
• 1/4 cup cold butter, cut into pieces
• Muffin Batter:
• 4 ripe bananas, smashed
• 1/4 cup melted butter
• 3/4 cup sugar
• 1 tablespoon strong coffee
• 1 teaspoon vanilla
• 1 egg, beaten
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of flour
• 3/4 cup B. Lloyd's Glazed Walnut Pieces

1. Preheat oven to 350 degrees F.
2. Streusel Topping:
3. In a medium mixing bowl place flour, dark brown sugar and butter. Using your fingers or a pastry blender, completely mix in butter. Stir in B. Lloyd's Glazed Walnut Pieces. Set aside.
4. Muffin Batter:
5. In the bowl of a standing mixer or using a large mixing bowl and a wooden spoon, combine bananas and melted butter. Add sugar, coffee and vanilla until completely combined. Mix in egg until thoroughly combined. Add the baking soda and salt. Mix well. Add flour and mix until just incorporated. Finally, fold in nuts.
6. Spray a 12-cup muffin tin with non-stick cooking spray. Fill muffin cups with batter until 2/3 full. Top each muffin cup with a generous amount of streusel topping. Bake in center oven for 25-30 minutes. Remove from oven and allow to cool before eating.

walnuts, brown sugar, cold butter, batter, bananas, butter, sugar, coffee, vanilla, egg, baking soda, salt, flour

Taken from www.epicurious.com/recipes/member/views/crunchy-topped-banana-double-nut-muffins-50049922 (may not work)