When I was in Iceland, I went to Brauð & co. for their world famous cinnamon rolls, and was very easily tempted by their caramel muesli bun. It was stand-out incredible. Making muesli into streusel is just one of those things that feels so obvious… Like, of course this oat-y cereal should be a streusel. Why didn’t I think of it! I suppose there is always something new to invent or innovate.
I am very particular about muesli. It is very different from granola, and I really like that it’s not too sweet and the oats aren’t crunchy. I enjoy that the sweetness comes from the raisins/dried fruits, and that there’s just raw nuts. I know that it is just far superior in Europe, and I’m not sure I’ve ever had proper muesli anywhere in America?
I thought, honestly, that it was just unobtainable here. But then I found you can get Alpen Muesli on Amazon, so… That was easily solved. I had never bothered to check before. But now breakfasts are upgraded, even after this banana bread was finished!
The streusel was pretty crumbly, which makes sense. It really worked with the banana bread. This is, I imagine, entirely unsurprising. At least it was to me. Now I just want to keep thinking of things to put muesli streusel on. Although that may have to wait as I pivot my attentions to State Fair baking prep.
But at least now, I’ve got some Alpen Muesli in my pantry, ready for breakfasts or baking when the need arises. My dad is here to help eat through it, and honestly I’ll probably just need to keep it in stock all summer.
As I was googling Brauð & co. to get the link to their site, I just discovered they have their cinnamon roll recipe published. Do I even need to say: stay tuned! Perhaps a caramel muesli bun is on the way.
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PinDescription
Makes 10-12 muffins or one 9×4 loaf
Ingredients
For the banana muffins:
- 1/2 cup unsalted butter
- 1 1/2 cup all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup sugar
- 1 large egg
- Just under 1 cup milk
- 1 1/2 tsp vanilla
- 1 ripe banana, mashed with a fork
For the streusel:
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1/2 cup muesli
- 1/8 teaspoon table salt
- 4 tablespoons butter, at firm room temperature
Instructions
- Preheat oven to 350F. Line a standard muffin tin with muffin liners.
- In a small saucepan, brown the 1/2 cup unsalted butter. Remove from the heat and pour into a large mixing bowl to cool.
- In a medium sized mixing bowl, combine the flour, baking soda, and salt. Whisk well to combine, and set aside.
- To the brown butter, add the sugar. Add the 1 egg to a liquid measuring cup and then add milk to make one cup. Add this to the mixing bowl with the butter and sugar. Whisk well. Then add the 1 ripe banana, mashed with a fork, and whisk until everything is well combined.
- Finally, fold in the flour mixture, stopping when there are still a few streaks of dry flour left.
- Prepare the streusel: whisk together the flour, sugar, muesli, and salt. Work in the butter, mixing until coarse crumbs form. Sprinkle over the muffins.
- Pour the batter into the prepared muffin tin, and sprinkle the tops with the streusel mixture. Bake for about 25-30 minutes, until the muffins are risen and golden brown on top, and a toothpick inserted in the middle comes out clean.
- You can also make this in a loaf pan by baking for 45-60 minutes.
- Let cool in the pan before removing.