Banana Streusel Muffins
These Banana Streusel Muffins are the best banana muffins ever! They’re perfectly moist and filled with banana flavor. The cinnamon streusel tops them off to perfection!
I usually reserve most of my baking for the weekend. I love making something homemade that is straight from the mixing bowl then baked in a warm oven. Nothing says love quite like a freshly baked treat. My Banana Streusel Muffins are a wonderful treat to make on any morning. These muffins stay moist from the fresh bananas, but they won’t stay long because they’re irresistible. Your entire family will gobble these up!
BANANA STREUSEL MUFFINS
This simple muffin recipe has outstanding flavor! There isn’t anything out of the ordinary, sugar, butter, flour. Of course, fresh bananas are added too. Anytime you bake something with fresh fruit you know it’s going to be amazing. Each of these are topped with a delicious cinnamon streusel. The combination together is amazing!
INGREDIENTS
The following ingredients are for the muffins and streusel topping.
Muffins:
- 3 Bananas
- Granulated sugar
- Butter
- Eggs
- Vanilla
- All-purpose flour
- Baking powder
- Baking soda
- Salt
Streusel:
- Butter
- Granulated sugar
- Brown sugar
- Flour
- Cinnamon
INSTRUCTIONS
Preheat the oven to 350 degrees F. Line a 12-count muffin pan with cups/liners or spray with non-stick spray. Set aside.
In a large bowl, mash the bananas with a fork. Add the sugar and softened butter to bananas. Beat with an electric hand mixer (or can mix by hand) and mix until combined. Add eggs and vanilla; mix again until smooth.
Add the flour, baking powder, baking soda, and salt in a medium bowl. Stir with a whisk to sift. Gradually add this dry mixture to the wet mixture, stirring together until it’s all combined. Using an ice cream scoop, scoop the batter evenly among the 12 cups in the prepared muffin pan.
In a separate bowl, mix together all of the streusel topping ingredients then sprinkle on top of each batter-filled muffin cup. Bake for 20 minutes.
SERVINGS
The recipe yields 12 muffins. If you have a very hungry family I suggest doubling the recipe. I will sometimes make a double batch so that we have a quick and easy breakfast in the morning. The kids always love when they get to start the week with these delicious muffins for breakfast.
We enjoy these muffins alone for breakfast, and I even like to serve them with a side of warm chili. It is amazing. Don’t knock it until you try it! 😉
The last time I made these I got a little adventurous. When they were fresh and warm out of the oven, I cut one in half and put it in a bowl. I placed a scoop of vanilla bean ice cream over the top, and oh my word! It was such a wonderful treat. This is a recipe that can double as both a breakfast and dessert!
STORING
Store muffins tightly covered on the counter for 3 to 4 days. These can also be stored in the refrigerator covered for up to 5 days. When I store them in the fridge, I like to heat them in the microwave for a few seconds before I eat them, so they’re nice and warm again!
ENJOY THIS RECIPE? HERE ARE MORE OF MY FAVORITE MUFFIN RECIPES!
The Best Blueberry Muffins – Freshly baked muffins with blueberries is the best way to get your day started.
Banana Chocolate Chip Muffins – Soft muffins infused with bananas and rich chocolate chips for an indulgent treat.
White Chocolate Chip Pumpkin Muffins – This rich muffin is filled with pumpkin spice and sweet white chocolate chips.
Scrambled Egg Breakfast Muffins – Packed with protein, these breakfast muffins are full of vegetables and eggs.
Banana Streusel Muffins
Ingredients
Banana Muffins
- 3 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 the oven to 350 degrees F. Line a 12-count muffin pan with cups/liners or spray with non-stick spray. Set aside.
- In a large bowl, mash the bananas with a fork. Add the sugar and softened butter to bananas. Beat with an electric hand mixer (or can mix by hand) and mix until combined. Add eggs and vanilla; mix again until smooth.
- Add the flour, baking powder, baking soda, and salt in a medium bowl. Stir with a whisk to sift. Gradually add this dry mixture to the wet mixture, stirring together until it’s all combined. Using an ice cream scoop, scoop the batter evenly among the 12 cups in the muffin pan.
- In a separate bowl, mix together all of the streusel topping ingredients then sprinkle on top of each batter-filled muffin cup.Bake for 20 minutes. Carefully remove from oven and let muffins stand at least 10 minutes before removing from pan. Serve and enjoy!
WANT TO SAVE THIS RECIPE FOR LATER?
PIN IT TO YOUR FAVORITE PINTEREST BOARD!
Could you make this in a loaf pan?
Hi Nancy, I think it would work well in a loaf pan. I would make as directed but pour the batter in a greased 9×5-inch loaf pan, then top with the streusel. Bake for 50 to 55 minutes. 🙂
This is a delicious muffin recipe that my husband and I loved! Will make it again.
The family loved them! definitely a keeper.
I only have unsalted butter as this is what is typically use in baking. Wondering if I should adjust amount of salt in recipe?
Yes, I would up the salt to a half teaspoon 🙂
i just tried your recipe right after reading. it is totally easy to prepare nad bake i even added a grind hazelnuts in it. very yummy recipe. thank you so much for sharing your awesome recipe.
happy baking❣️
Love this recipe! I make it in a mini muffin tin pan and it yields about 72 mini muffins for me. Great for sharing with family and colleagues!
Has anyone tried making this with margarine? My boyfriend has alpha-Gal and can’t have butter.
Hiya,
If I am making it in a loaf pan, How much streusel would I then need to make?
I would still make the same amount! The streusel is the best part 🙂
I quadrupled the recipe, and realized I didn’t have enough eggs at the last minute, so I substituted 3/4 cups plain yogurt and 1/4 cup applesauce. I also added extra cinnamon and nutmeg to the Streusel. these are the best muffins I think I’ve ever made! I don’t know if it affected it, but I also let the dough rest for 2 hours before scooping it.
So amazing!
Followed this recipe to a T, except for baking 5 minutes at 425 F. then turning temp down to 350 F. without opening oven door for a nice dome top! These are top notch muffins!
THANK YOU for this tip to start at 425, my muffins came out so tall and beautiful!!
These were amazing! The streusel adds the loveliest touch. Saving your recipe! Thank you!
Sooo good! I just made them and already know i am going to make these a staple in my house! Thank you.
These were so tasty and delicious. I’m making them again for the 4th or 5th time.
I add a drop of tsp of cinnamon emulsion to the batter and a sprinkle to the streusel.
Thanks for sharing!