It’s not very often that you’ll see me post a muffin recipe. For a couple of decades now, I’ve been using a recipe that I’ve adapted from Cook’s Illustrated, Big, Beautiful Muffins and there are so many variations that I’m normally absolutely content in making those. But there are few muffins that aren’t able to be made with that recipe…one is a pumpkin muffin, and so came about Healthier Cinnamon Sugar Pumpkin Muffins and the other is a banana muffin. And that’s where these marvelous muffins, King Arthur Banana Streusel Muffins come in.
So awhile back, I made a bunch of Steel Cut Oatmeal in my Instant Pot, looking for just the right combination of time & ingredients to get my Best Instant Pot Oatmeal. And I love oatmeal and ate a lot, but still had some leftover! So I made a few things with it. Some cookies that were a total fail, a little experiment with a copycat Taco Bell meat recipe (yuck!) and these Leftover Oatmeal Muffins. Well, the third time was a charm.
I’m trying to keep a little balance with the food I make, so I thought I’d give these Healthier Cinnamon Sugar Pumpkin Muffins a shot. I always have the idea that if I’m gonna to eat something, I’m gonna eat the best, crazy, good and over the top of whatever it is, and just eat less of it. Well, that really doesn’t really seem to be working out for me that well.
We’ve always loved these Big, Beautiful Muffins in the Frugal Household – out of this world fantastic, but still very much a muffin, not a cupcake. They have a beautiful crumb, gorgeous texture and they’re always moist without being heavy.