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!
WHAT ARE BANANA STREUSEL MUFFINS?
This is simple muffin recipe with 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 TO MAKE BANANA STREUSEL MUFFINS
The following ingredients are for the muffins and streusel topping.
- 3 bananas
- Granulated sugar
- All-purpose flour
- Baking powder
- Baking soda
- Granulated sugar
- Brown sugar
HOW DO YOU MAKE BANANA STREUSEL MUFFINS?
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.
HOW MANY MUFFINS DOES THIS RECIPE MAKE?
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.
CAN I SERVE ANYTHING WITH THE MUFFINS?
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!
HOW LONG DO BANANA STREUSEL MUFFINS KEEP?
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
- 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
- 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
- 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!
2 thoughts on “Banana Streusel Muffins”
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. 🙂