Description
These Banana Streusel Muffins are moist, flavorful, and topped with a crunchy cinnamon streusel. Perfect for breakfast or a snack, they combine ripe bananas with a buttery crumb topping for a delightful treat that’s easy to prepare in under 35 minutes.
Ingredients
Scale
Muffin Batter
- 3 ripe bananas
- 1 cup granulated sugar
- 1/2 cup salted butter, softened
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
Streusel Topping
- 1/4 cup salted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C). Line a 12-count muffin pan with paper liners or spray with non-stick cooking spray. Set aside.
- Prepare Wet Ingredients: In a large bowl, mash the bananas thoroughly using a fork. Add the granulated sugar and softened butter, and beat with an electric mixer or by hand until well combined. Next, add the eggs and vanilla extract, mixing again until the batter is smooth and uniform.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute and aerate the dry ingredients.
- Mix Batter: Gradually add the dry mixture to the wet banana mixture, stirring gently to combine just until there are no visible streaks of flour. Take care not to overmix to keep the muffins tender.
- Fill Muffin Cups: Using an ice cream scoop or large spoon, evenly distribute the muffin batter into the prepared muffin pan, filling each cup about three-quarters full.
- Make Streusel Topping: In another bowl, mix the softened butter, granulated sugar, brown sugar, flour, and ground cinnamon until crumbly. Sprinkle this streusel mixture generously over each muffin batter portion in the pan.
- Bake Muffins: Place the muffin pan in the preheated oven and bake for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool & Serve: Remove the muffins from the oven carefully and let them cool in the pan for at least 10 minutes before transferring them to a wire rack or serving plate. Enjoy warm or at room temperature.
Notes
- You can use overripe bananas for more natural sweetness and moisture.
- Do not overmix the batter to avoid dense muffins.
- Streusel topping can be adjusted with more cinnamon or sugar to taste.
- For a nutty twist, consider adding chopped walnuts or pecans to the streusel topping.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
