Cinnamon Jam Loaf

Filled with sweet, jammy swirls and topped with a nutty streusel, this quick bread makes for a hearty breakfast or tasty dessert. Substitute the jam for whatever fruit preserves or spreads you have at home. If you’re out of cinnamon, use nutmeg, allspice, or cardamom to spice things up instead.

Cinnamon Jam Loaf
 

Ingredients
  • 1 cup (220 grams) firmly packed light brown sugar
  • ¾ cup (180 grams) sour cream*
  • 2 large eggs (100 grams)
  • ¼ cup plus 2 tablespoons (85 grams) unsalted butter, melted
  • 1½ teaspoons (6 grams) vanilla extract
  • 2 cups (250 grams) all-purpose flour
  • 1½ teaspoons (3 grams) ground cinnamon
  • ½ teaspoon (2.5 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ teaspoon (1.25 grams) baking soda
  • ½ cup (160 grams) blueberry jam, divided
  • Nut Streusel (recipe follow)
  • Sugar Glaze (recipe follows)

Instructions
  1. Preheat oven to 350°F (180°C). Line an 8½x4½-inch loaf pan with parchment paper.
  2. In a large bowl, whisk together brown sugar, sour cream, eggs, melted butter, and vanilla. In a medium bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda. Add flour mixture to sugar mixture, whisking just until combined.
  3. Spoon one-third of batter into prepared pan, spreading evenly. Top with ¼ cup (80 grams) jam, leaving a ¼-inch border. (Spread jam gently, so that it doesn’t bleed into cake layer too much.) Spoon another one-third of batter over jam, spreading evenly. Top with remaining ¼ cup (80 grams) jam. Spoon remaining batter over jam, spreading evenly. Top with Nut Streusel.
  4. Bake for 30 minutes. Cover with foil, and bake until a wooden pick inserted in center comes out clean, about 45 minutes more. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Drizzle with Sugar Glaze.

Notes
*We used sour cream, but you can also use the same measurement of buttermilk, crème fraîche, or yogurt.

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Nut Streusel
 

Ingredients
  • ½ cup (57 grams) chopped sliced almonds*
  • ¼ cup plus 2 tablespoons (47 grams) all-purpose flour
  • 2 tablespoons (24 grams) granulated sugar
  • 2 tablespoons (28 grams) firmly packed light brown sugar
  • ½ teaspoon (1 gram) ground cinnamon
  • ¼ teaspoon kosher salt
  • ¼ cup (57 grams) unsalted butter, cubed

Instructions
  1. In a small bowl, stir together almonds, flour, sugars, cinnamon, and salt. Using your fingertips, cut in butter until pea-size crumbs remain. Squeeze mixture into small and large clumps. Refrigerate until ready to use.

Notes
*Use the same measurement of whichever kind of nut you prefer and have on hand.

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Sugar Glaze
 

Ingredients
  • 1 cup plus 1 tablespoon (127 grams) confectioners’ sugar
  • 2 tablespoons (30 grams) whole milk

Instructions
  1. In a small bowl, whisk together confectioners’ sugar and milk until smooth. Use immediately.

Notes
*If you don’t have milk on hand, you can also make this glaze with heavy whipping cream, half-and-half, or even water, although the glaze will not have as much flavor when made with water.

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Johnny Bread

Every Sunday morning in households and eateries across Bermuda, johnny bread is served with boiled potatoes, bananas, and codfish. With a golden-brown exterior and tender, fluffy crumb, johnny bread is versatile enough to enjoy with dinner or as a snack smeared with jam or honey. Traditionally, Bermudians cook the dough-shaped into a disk or cut into a scone-like wedge-in a hot skillet. For our recipe, we bake the bread for a few minutes after frying.

Johnny Bread
 

Makes 8 Johnny breads
Ingredients
  • 2 cups (250 grams) all-purpose flour
  • ¼ cup (50 grams) granulated sugar
  • 1 tablespoon (15 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • ¼ cup (57 grams) cold unsalted butter, cubed
  • ½ cup (120 grams) whole milk 1 large egg (50 grams), room temperature
  • 1 tablespoon (14 grams) vegetable oil Honey, jam, and butter, to serve

Instructions
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly. In a small bowl, whisk together milk and egg. Gradually add milk mixture to flour mixture, stirring just until dry ingredients are moistened.
  3. On a lightly floured surface, gently knead dough 4 to 5 times. Divide dough into 8 equal portions (68 grams each). Shape each portion into a ball, and gently flatten to ¾-inch thickness.
  4. In a 12-inch skillet, heat oil over medium heat. Place johnny bread in skillet; cook until lightly browned, about 2 minutes per side. Transfer to prepared pan.
  5. Bake until centers are set, 8 to 10 minutes. Serve warm with honey, jam, and butter. Store in an airtight container for up to 1 week.

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Cheesy Beer Bread

This cheesy loaf comes together easily, but packs a whole lot of flavor! Use your favorite pale ale and Monterey Jack cheese, or whatever you happen to have on hand.

Cheesy Beer Bread
 

Makes 1 (9×5-inch) loaf
Ingredients
  • 1⅓ cups (320 grams) pale ale beer
  • ⅓ cup (76 grams) unsalted butter, melted
  • ¼ cup (60 grams) whole buttermilk, room temperature
  • 4 cups (500 grams) self-rising flour
  • 2½ cups (250 grams) shredded Monterey Jack cheese with peppers
  • ¼ teaspoon crushed red pepper

Instructions
  1. Preheat oven to 375°F (190°C). Butter a 9×5-inch loaf pan.
  2. In a large bowl, stir together beer, melted butter, and buttermilk. Add flour, cheese, and red pepper, stirring just until moistened. Pour batter into prepared pan.
  3. Bake until golden brown and a wooden pick inserted in center comes out clean, 55 minutes to 1 hour. Let cool in pan for 10 minutes. Serve warm or at room temperature.

Notes
*If you don’t have self-rising flour, you can make your own. For every 1 cup of all-purpose flour add 1½ teaspoons of baking powder and ¼ teaspoon of salt.

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Dried Herb Ciabatta

If you know snow is in the forecast, get your Poolish ready so you can bake this herbaceous snow day ciabatta. We used dried basil, oregano, parsley, and rosemary, but you can load this dough up with whichever dried herbs you prefer or have on hand. If you don’t have bread flour, all-purpose flour will also work, though it will make the bread less chewy.

Dried Herb Ciabatta
 

Makes 2 loves
Ingredients
  • Poolish (recipe follows)
  • 1 cup (240 grams) water (60°F/16°C)
  • 2 tablespoons (28 grams) olive oil
  • ½ teaspoon (1.5 grams) instant yeast**
  • ¾ teaspoon dried basil
  • ¾ teaspoon dried oregano
  • ¾ teaspoon dried parsley
  • ½ teaspoon dried rosemary
  • 2½ cups (318 grams) bread flour
  • ½ cup (62 grams) white whole wheat flour
  • 1 tablespoon (9 grams) kosher salt

Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, place Poolish. Add 1 cup (240 grams) water, oil, yeast, basil, oregano, parsley, and rosemary. Add flours and salt, and beat at low speed for 4 minutes. Increase mixer speed to medium, and beat for 5 to 6 minutes. (To test if dough is mixed enough, dust a small section of dough with flour. Pinch off a small portion, and slowly stretch to form a thin, translucent sheet. If dough tears, the dough is not ready and should be mixed 1 minute more before testing again.)
  2. Grease a large bowl with oil. Turn out dough onto a heavily floured surface. Shape dough into a round, and place in prepared bowl. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) for 2½ hours, folding dough in bowl every 30 minutes. (To fold, use a floured hand to reach under one side of dough, and pull gently over center; repeat with opposite side of dough.)
  3. Place 2 (16×12-inch) sheets of parchment paper on a work surface, and generously dust with flour. On a lightly floured surface, turn out dough, and shape roughly into a 14×10½-inch rectangle; dimple surface with fingertips. Using a bench scraper, cut dough in half lengthwise; transfer halves to prepared parchment sheets.
  4. Gently stretch each portion of dough into a 15½x5-inch rectangle. Dimple surface again with fingertips. Cover with plastic wrap, and let rise for 1 hour.
  5. Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment paper.
  6. Quickly turn out each portion of dough onto a prepared pan.
  7. Bake until golden and an instant-read thermometer inserted in center registers 205°F (96°C), 12 to 15 minutes. Let cool completely on wire racks.

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Poolish
 

makes 4 cups
Ingredients
  • 1¼ cups plus 2½ tablespoons (179 grams) bread flour
  • 2 tablespoons (14 grams) white whole wheat flour*
  • 1/16 teaspoon instant yeast**
  • ¾ cup plus 1 tablespoon (195 grams) water (70°F/21°C)

Instructions
  1. In a medium bowl, stir together all ingredients until dry ingredients are completely moistened. Cover with plastic wrap, and let stand at room temperature for 14 to 16 hours.

Notes
*If you do not have white whole wheat flour on hand, the same amount of bread flour or regular whole wheat flour can be used instead.
**We used Red Star Platinum Superior Baking Instant Yeast.

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Cheddar-Pecan Loaf

Packed with Cheddar cheese and flavored with dill, this quick bread recipe has fresh springtime flavor that highlights the richness of Sunnyland Farms Raw Georgia Pecan Halves. Made all the more tender from buttermilk in the batter, this loaf is delicious served warm from the oven and slathered in butter. 

Cheddar-Pecan Loaf
 

Makes 1 (8½x4½-inch) loaf
Ingredients
  • 2½ cups (313 grams) all-purpose flour
  • 3 tablespoons (36 grams) granulated sugar
  • 1½ teaspoons (7.5 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • 1 teaspoon (2 grams) garlic powder
  • ¼ teaspoon (1.25 grams) baking soda
  • 1⅓ cups (320 grams) whole buttermilk, room temperature
  • ¼ cup (56 grams) canola oil
  • 1 large egg (50 grams), room temperature
  • 1 cup (113 grams) roughly chopped toasted
  • Sunnyland Farms Raw Georgia Pecan Halves
  • ⅔ cup (75 grams) plus 3 tablespoons
  • (22 grams) firmly packed shredded
  • extra-sharp Cheddar cheese, divided
  • ½ cup (56 grams) fi nely chopped green onion
  • ¼ cup (10 grams) lightly packed finely
  • chopped fresh dill
  • ¼ cup (28 grams) roughly chopped Sunnyland
  • Farms Raw Georgia Pecan Halves
  • Softened butter, to serve

Instructions
  1. Preheat oven to 350°F (180°F). Spray an 8½x4½-inch loaf pan with baking spray with flour; line pan with parchment paper, letting excess extend over sides of pan.
  2. In a large bowl, whisk together flour, sugar, baking powder, salt, garlic powder, and baking soda. In a medium bowl, whisk together buttermilk, oil, and egg. Add buttermilk mixture to flour mixture; stir until well combined. (Batter will be very thick.) Fold in toasted pecans, ⅔ cup (75 grams) cheese, green onion, and dill until well combined. Spoon batter into prepared pan; using a small off set spatula, smooth into an even layer. Sprinkle top with raw pecans and remaining 3 tablespoons (22 grams) cheese.
  3. Bake until a wooden pick inserted in center comes out clean and an instant-read thermometer inserted in center registers 200°F (93°C), 1 hour to 1 hour and 5 minutes. Let cool in pan for 5 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Serve with softened butter.

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Glazed Citrus Loaf (Citreoncake)

Inspired by the signature citroencake served on KLM Royal Dutch Airline flights, this tender citrus loaf cake is studded with candied oranges and topped with a zesty glaze. Each slice is guaranteed to fill you with the warmth and comfort that’s characteristic of Dutch home-baked sweets.

Glazed Citrus Loaf (Citreoncake)
Serves: 1 (9×5-inch) cake
 

Ingredients
  • 1 cup (227 grams) unsalted butter, softened
  • 1¼ cups (250 grams) granulated sugar
  • 1 tablespoon (3 grams) lemon zest
  • 2 teaspoons (7 grams) tightly packed orange zest
  • 4 large eggs (200 grams), room temperature
  • 2 teaspoons (12 grams) vanilla bean paste
  • 2 cups (250 grams) plus 1 teaspoon (3 grams) unbleached cake flour, divided
  • ¾ teaspoon (2.25 grams) kosher salt
  • ¼ teaspoon (1.25 grams) baking powder
  • ⅓ cup (80 grams) whole milk, room temperature
  • ½ cup (70 grams) finely chopped candied orange slices
  • Vanilla Glaze (recipe follows)
Vanilla Glaze
  • 1¼ cups (150 grams) confectioners’ sugar, sifted
  • 3 tablespoons (45 grams) heavy whipping cream
  • 2 tablespoons (28 grams) unsalted butter, melted
  • 1 teaspoon (4 grams) vanilla extract
  • ¼ teaspoon kosher salt

Instructions
  1. Preheat oven to 325°F (170°C). Spray a 9×5-inch loaf pan with baking spray with flour; line pan with parchment paper, letting excess extend over sides of pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, and zests at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating until combined after each addition. Beat in vanilla bean paste. (Mixture may look slightly curdled at this point, but batter will come together.)
  3. In a medium bowl, whisk together 2 cups (250 grams) flour, salt, and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. (Batter will be thick.)
  4. In a small bowl, stir together candied orange and remaining 1 teaspoon (3 grams) flour until well combined; fold into batter. Spoon batter into prepared pan; using a small offset spatula, smooth into an even layer.
  5. Bake until a wooden pick inserted in center comes out clean, 1 hour and 20 minutes to 1 hour and 25 minutes, rotating pan halfway through baking. Let cool in pan for 5 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack.
  6. Spoon Vanilla Glaze onto cooled cake, and spread as desired. Serve immediately, or let stand until glaze is set, about 30 minutes.
Vanilla Glaze
  1. In a medium bowl, stir together all ingredients until smooth and well combined. Use immediately.

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Banana Nut Biscoff Bread

The addition of everyone’s favorite cookie butter into our Banana Nut Biscoff Bread balances out this recipe’s nuttiness with irresistible sweetness and a smooth, rich flavor. This Banana Nut Biscoff Bread is just as at home on your breakfast as it is alongside your afternoon cup of coffee.

Banana Nut Biscoff Bread
 

Makes 1 (8×5-inch) loaf
Ingredients
  • 3 ripe medium bananas (210 grams)
  • ¾ cup (192 grams) Biscoff cookie butter spread, divided
  • ⅓ cup (76 grams) unsalted butter, melted
  • 1½ cups (188 grams) all-purpose flour
  • ½ cup (100 grams) granulated sugar
  • 1 large egg (50 grams), room temperature
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (4 grams) vanilla extract
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ cup (57 grams) chopped walnuts*

Instructions
  1. Preheat oven to 350°F (180°C). Butter and flour an 8×5-inch loaf pan.
  2. In a large bowl, mash bananas until mostly smooth. Stir in ½ cup (128 grams) Biscoff spread and melted butter. Add flour, sugar, egg, baking soda, vanilla, and salt, stirring until thick and combined. Fold in walnuts. Spread batter in prepared pan. Top with remaining ¼ cup (64 grams) Biscoff spread, and swirl into batter with a knife.
  3. Bake for 50 minutes to 1 hour, covering with foil halfway through baking to prevent excess browning. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.

Notes
*Additional chopped walnuts can be placed on top of batter before baking for a beautiful presentation.

Pro Tip: Freeze overripe bananas in the peel to use in recipes like this for an even stronger banana flavor and easy mashing. Let thaw at room temperature before using.

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Nutella Banana Bread

Yes, Nutella makes everything better—but the true star of this nutty Nutella Banana Bread is the Chocolate Hazelnut Streusel. 

Nutella Banana Bread
 

Makes 1 (8½x4½-inch) loaf
Ingredients
  • 1⅔ cups (209 grams) all-purpose flour
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (2.5 grams) baking soda
  • ¼ teaspoon (1.25 grams) baking powder
  • 1⅛ cups (255 grams) mashed banana (about 3 medium bananas)
  • ¾ cup (150 grams) granulated sugar
  • 2 large eggs (100 grams)
  • ⅓ cup plus 2 teaspoons (85 grams) canola oil
  • ¼ cup (60 grams) whole milk
  • 1 teaspoon (4 grams) vanilla extract
  • ½ cup (128 grams) Nutella
  • Chocolate Hazelnut Streusel (recipe follows)

Instructions
  1. flour an 8½x4½-inch loaf pan.
  2. In a medium bowl, whisk together flour, salt, baking soda, and baking powder. In a large bowl, whisk together mashed banana, sugar, eggs, oil, milk, and vanilla. Fold in flour mixture just until combined.
  3. In a small microwave-safe bowl, heat Nutella on high in 2 (15-second) intervals, stirring between each. Spoon half of batter into prepared pan; spoon half of warm Nutella over batter. Top with remaining batter and remaining Nutella; swirl together using a knife. Top with Chocolate Hazelnut Streusel.
  4. Bake until a wooden pick inserted in center comes out clean, about 1 hour and 25 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.

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Chocolate Hazelnut Streusek
 

Makes about 2 cups
Ingredients
  • ½ cup (63 grams) all-purpose flour
  • 3 tablespoons (42 grams) firmly packed light brown sugar
  • 1½ tablespoons (7.5 grams) Dutch process cocoa powder
  • 1 teaspoon (2 grams) ground cinnamon
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ cup (57 grams) cold unsalted butter, cubed
  • ⅓ cup (38 grams) chopped hazelnuts
  • ⅓ cup (57 grams) chopped 60% cacao bittersweet chocolate morsels

Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine flour, brown sugar, cocoa, cinnamon, and salt. With mixer on low speed, add cold butter, beating until mixture is crumbly. Stir in hazelnuts and chocolate morsels by hand. Refrigerate until ready to use

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Chocolate Carrot Cake Loaf

We love the stark, swirly contrast between this cake’s chocolate and plain layers.

Chocolate Carrot Cake Loaf
 

Makes 1 (8½×4½-inch) cake
Ingredients
Plain batter:
  • ½ cup (100 grams) granulated sugar
  • ⅓ cup (76 grams) unsalted butter, melted
  • 1 large egg (50 grams)
  • 2 tablespoons (30 grams) vanilla yogurt
  • ⅔ cup (83 grams) all-purpose flour
  • ¾ teaspoon (2.25 grams) kosher salt
  • ¾ teaspoon (1.5 grams) ground cinnamon
  • ½ teaspoon (2.5 grams) baking powder
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • ½ cup (54 grams) lightly packed grated carrot
  • ¼ cup (43 grams) chopped 60% cacao bittersweet chocolate
Chocolate batter:
  • ½ cup (100 grams) granulated sugar
  • ⅓ cup (76 grams) unsalted butter, melted
  • ¼ cup (60 grams) vanilla yogurt
  • 1 large egg (50 grams)
  • ½ cup (63 grams) all-purpose flour
  • 2 tablespoons (10 grams) unsweetened cocoa powder
  • ¾ teaspoon (2.25 grams) kosher salt
  • ¾ teaspoon (1.5 grams) ground cinnamon
  • ½ teaspoon (2.5 grams) baking powder
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • ½ cup (54 grams) lightly packed grated carrot
  • ¼ cup (43 grams) chopped 60% cacao bittersweet chocolate

Instructions
  1. Preheat oven to 350°F (180°C). Spray an 8½×4½-inch loaf pan with baking spray with flour.
  2. For plain batter: In a large bowl, whisk together sugar, melted butter, egg, and yogurt until well combined.
  3. In a medium bowl, whisk together flour, salt, cinnamon, baking powder, ginger, and nutmeg. Gradually add flour mixture to sugar mixture, whisking just until combined. Fold in carrot and chocolate. Pour batter into prepared pan, and smooth top with an offset spatula.
  4. For chocolate batter: In a large bowl, whisk together sugar, melted butter, yogurt, and egg until well combined.
  5. In a medium bowl, whisk together flour, cocoa, salt, cinnamon, baking powder, ginger, and nutmeg. Gradually add flour mixture to sugar mixture, whisking just until combined. Fold in carrot and chocolate. Spoon batter in small dollops on top of plain batter; gently smooth top with an offset spatula.
  6. Bake until a wooden pick inserted in center comes out clean, 1 hour to 1 hour and 5 minutes, covering with foil halfway through baking to prevent excess browning on edges. Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack. Top with Vanilla Yogurt Glaze before serving.

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Vanilla Yogurt Glaze
 

Ingredients
  • ½ cup (120 grams) vanilla yogurt
  • 3 tablespoons (21 grams) confectioners’ sugar
  • 1 teaspoon (5 grams) whole milk

Instructions
  1. In a medium bowl, whisk together all ingredients until smooth. Refrigerate until ready to use.

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Hazelnut-Banana Sour Cream Muffins

With a toasty Hazelnut Streusel topping and the tender crumb of banana bread, these muffins are a welcome treat for cold winter mornings.

Hazelnut-Banana Sour Cream Muffins
 

Makes 12 Muffins
Ingredients
  • ½ cup (113 grams) unsalted butter*, melted
  • 1 cup (200 grams) granulated sugar
  • ¾ cup (150 grams) mashed bananas (about 2 medium bananas)
  • 1 large egg (50 grams)
  • 2 teaspoons (8 grams) vanilla extract
  • 1⅔ cups (208 grams) all-purpose flour
  • 1½ teaspoons (7.5 grams) baking powder
  • 1 teaspoon (2 grams) ground cinnamon
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ teaspoon (1.25 grams) baking soda
  • ½ cup (120 grams) sour cream
  • ¼ cup (60 grams) whole milk
  • ¾ cup (85 grams) chopped raw hazelnuts
  • Hazelnut Streusel (recipe follows)

Instructions
  1. Preheat oven to 375°F (190°C). Spray a 12-cup muffin pan with baking spray with flour.
  2. In a large bowl, place melted butter. Whisk in sugar, mashed bananas, egg, and vanilla until combined.
  3. In a medium bowl, whisk together flour, baking powder, cinnamon, salt, and baking soda. Whisk flour mixture into butter mixture. Add sour cream and milk, whisking just until combined. Fold in hazelnuts. Divide batter among prepared muffin cups. Sprinkle with Hazelnut Streusel.
  4. Bake until a wooden pick inserted in center comes out clean, 15 to 20 minutes. Let cool in pan for 10 minutes. Remove from pan, and serve warm or at room temperature.

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Hazelnut Streusel
 

Ingredients
  • ⅓ cup (42 grams) all-purpose flour
  • ¼ cup (50 grams) granulated sugar
  • ½ teaspoon (1 gram) ground cinnamon
  • ¼ teaspoon kosher salt
  • ½ cup (57 grams) chopped raw hazelnuts
  • 2 tablespoons (28 grams) unsalted butter, melted

Instructions
  1. In a medium bowl, stir together flour, sugar, cinnamon, and salt. Stir in hazelnuts. Add melted butter, stirring until mixture is crumbly. Crumble with your fingertips until desired consistency is reached.

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