Banana Raspberry Streusel Muffins
Wake up your mornings with these irresistible Banana Raspberry Streusel Muffins, a perfect balance of fruity sweetness and crumbly indulgence! Ripe bananas and juicy raspberries create a moist, flavorful base, while a buttery cinnamon streusel topping adds a delightful crunch to every bite. Ready in just 35 minutes from start to finish, these easy homemade muffins are ideal for breakfast, brunch, or a grab-and-go snack. Each muffin boasts the perfect combination of fluffy texture and bursts of fresh raspberries, making them a family favorite. With simple ingredients and a quick prep time, this recipe is the ultimate way to elevate classic banana muffins into something truly special!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 3 medium ripe bananas, mashed
- 0.33 cups unsalted butter, melted
- 1 teaspoons vanilla extract
- 1 large egg
- 1 cup fresh raspberries
- 0.5 cups brown sugar
- 0.33 cups all-purpose flour (for streusel)
- 0.25 cups unsalted butter, softened (for streusel)
- 0.5 teaspoons ground cinnamon
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
In a large mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. Stir until well mixed and set aside.
In another bowl, mash the ripe bananas until smooth. Add the melted butter, vanilla extract, and egg. Whisk until combined.
Gradually mix the wet ingredients into the dry ingredients until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold the raspberries into the batter, being careful not to crush them.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
To make the streusel topping, mix the brown sugar, flour, softened butter, and cinnamon in a small bowl. Use a fork or your fingers to combine until the mixture resembles coarse crumbs.
Sprinkle the streusel topping evenly over the muffin batter.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 192 mg | 8% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 27.0 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 189 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
