Banana Streusel Muffins
Get ready to elevate your breakfast game with these irresistible Banana Streusel Muffins! Perfectly moist and bursting with the natural sweetness of overripe bananas, these muffins are topped with a buttery cinnamon streusel that adds a delightful crumbly texture to every bite. The recipe strikes the perfect balance of flavors with a hint of vanilla and a sprinkle of warm cinnamon, while the light and fluffy interior promises melt-in-your-mouth goodness. With just 15 minutes of prep time and a straightforward, no-fuss method, these muffins are ideal for busy mornings, brunch gatherings, or an afternoon treat. Whether paired with coffee or enjoyed on the go, these bakery-style banana muffins with a homemade streusel topping will have everyone coming back for seconds. Perfect for using up ripe bananas and baked fresh in less than 25 minutes!
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Recipe Information
Ingredients
- 3 large overripe bananas (mashed)
- 0.5 cup unsalted butter (melted and slightly cooled)
- 0.75 cup granulated sugar
- 0.25 cup brown sugar (packed)
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 1.75 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 0.25 cup milk
- 0.5 cup all-purpose flour (for streusel topping)
- 0.25 cup brown sugar (for streusel topping, packed)
- 0.5 teaspoon ground cinnamon (for streusel topping)
- 4 tablespoons unsalted butter (for streusel topping, cold and cubed)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large bowl, mash the bananas until smooth. Whisk in the melted butter, granulated sugar, and brown sugar until combined.
Add the eggs and vanilla extract to the banana mixture and mix until fully incorporated.
In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix just until combined; do not overmix.
To prepare the streusel topping, combine the flour, brown sugar, and cinnamon in a small bowl. Cut the cold cubed butter into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse crumbs.
Spoon the muffin batter evenly into the prepared muffin cups, filling each about three-quarters full.
Sprinkle the streusel topping generously over each muffin, dividing it evenly among the 12 cups.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Calories |
3860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.9 g | 204% | |
| Saturated Fat | 95.9 g | 480% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 765 mg | 255% | |
| Sodium | 1888 mg | 82% | |
| Total Carbohydrate | 580.5 g | 211% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 322.1 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 356 mg | 27% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2204 mg | 47% | |
*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.
