Name: Banana Streusel Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 3 ripe bananas; 1 cup granulated sugar; 1/2 cup salted butter, softened; 2 large eggs; 1 1/2 teaspoons vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/8 teaspoon salt; 1/4 cup salted butter, softened (streusel topping); 1/4 cup granulated sugar (streusel topping); 1/4 cup brown sugar (streusel topping); 1/3 cup all-purpose flour (streusel topping); 1 teaspoon ground cinnamon (streusel topping)

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Why You’ll Love This Recipe

These muffins are a comforting, bakery-style treat made easily at home. The batter is simple to whip up using everyday pantry ingredients, and the cinnamon streusel topping adds a perfect crunch and warmth to each bite. With soft centers, golden tops, and rich banana flavor, they’re the kind of muffins you’ll come back to again and again.

Banana Streusel Muffins

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Banana Muffins:

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

For the 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

directions

Preheat your oven to 350°F (175°C). Line a 12-count muffin pan with paper liners or spray with non-stick spray. Set aside.
In a large bowl, mash the bananas with a fork.
Add the granulated sugar and softened butter to the mashed bananas. Mix with an electric mixer (or by hand) until smooth.
Add eggs and vanilla extract, mixing again until well combined.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until fully combined.
Using an ice cream scoop or spoon, evenly divide the batter among the 12 muffin cups.
In another bowl, combine all streusel topping ingredients until crumbly. Sprinkle the streusel evenly over each muffin.
Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins rest in the pan for at least 10 minutes before removing. Serve warm or at room temperature.

Servings and timing

Servings: 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

Add nuts: Chopped walnuts or pecans make a great addition for texture and flavor.
Chocolate chips: Stir in 1/2 cup of chocolate chips for a sweeter twist.
Mini muffins: Use a mini muffin tin and adjust the baking time to 10–12 minutes.
Spice it up: Add a pinch of nutmeg or allspice for extra warmth.
Gluten-free: Substitute with a 1:1 gluten-free flour blend.
Dairy-free: Use a plant-based butter and substitute eggs with flax eggs or an egg replacer.

storage/reheating

Storage: Keep muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

Freezing: Place cooled muffins in a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the fridge or on the counter.

Reheating: Warm individual muffins in the microwave for about 15–20 seconds or in a preheated oven at 300°F for 5–7 minutes.

FAQs

1. How ripe should the bananas be?

The bananas should be very ripe with brown spots on the peel. The riper they are, the sweeter and more flavorful your muffins will be.

2. Can I make these muffins without the streusel topping?

Yes, you can skip the streusel for a simpler banana muffin, though the topping adds a delicious texture and flavor.

3. Can I use frozen bananas?

Yes, thaw frozen bananas completely and drain excess liquid before using them in the recipe.

4. What’s the best way to mash bananas?

A fork works well for mashing, but you can also use a potato masher or hand mixer for smoother consistency.

5. Can I reduce the sugar?

Yes, you can reduce the sugar slightly without affecting the texture too much. Try cutting it down to 3/4 cup if you prefer less sweetness.

6. Can I use whole wheat flour?

You can substitute up to half the all-purpose flour with whole wheat flour for a denser, heartier muffin.

7. Why did my muffins turn out dense?

Overmixing the batter can cause dense muffins. Mix until just combined to maintain a light texture.

8. Can I add yogurt or sour cream?

Yes, adding 1/4 cup of sour cream or yogurt can make the muffins even more moist.

9. How do I know when the muffins are done?

Insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, they’re done.

10. What’s the best way to store leftover muffins?

Keep them in an airtight container at room temperature or refrigerate for longer freshness. Freeze for extended storage.

Conclusion

Banana Streusel Muffins are a delightful way to use up ripe bananas and treat yourself to something warm and homemade. With a tender, moist crumb and sweet cinnamon topping, they’re bound to become a favorite in your baking rotation. Perfect for breakfast, brunch, or anytime you want a comforting bite, these muffins are as easy to make as they are delicious.