Description
Delight in these moist and flavorful Banana Streusel Muffins, featuring ripe bananas mixed into a tender batter and topped with a crunchy cinnamon streusel. Perfect for breakfast, snacks, or dessert, these muffins combine sweet banana goodness with a buttery, cinnamon-sugar topping for the ultimate comfort treat.
Ingredients
Scale
Muffin Batter
- 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
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 and Prepare: Preheat your oven to 350°F (175°C). Line a 12-count muffin pan with paper liners or grease it lightly with non-stick spray to prevent sticking, then set aside.
- Mash Bananas and Mix Wet Ingredients: In a large bowl, mash the ripe bananas thoroughly with a fork. Add the granulated sugar and softened butter to the mashed bananas. Using an electric mixer or whisk, blend the mixture until smooth. Beat in the eggs and vanilla extract until fully incorporated and the batter is smooth.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of the leavening agents and salt.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet banana mixture, stirring gently until just combined. Avoid overmixing to keep the muffins tender.
- Portion Batter: Using an ice cream scoop or spoon, evenly distribute the muffin batter into the 12 prepared muffin cups, filling each about three-quarters full.
- Prepare Streusel Topping: In a clean bowl, blend together the softened butter, granulated sugar, brown sugar, all-purpose flour, and ground cinnamon until the mixture resembles coarse crumbs.
- Add Streusel and Bake: Sprinkle the streusel topping evenly over each muffin cup filled with batter. Place the muffin pan in the preheated oven and bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for at least 10 minutes before transferring to a wire rack. Serve warm or at room temperature and enjoy your delicious banana streusel muffins!
Notes
- For extra moist muffins, use very ripe bananas with brown spots.
- You can substitute salted butter with unsalted butter and add a pinch more salt if preferred.
- Do not overmix the batter to keep muffins tender; mix until just combined.
- Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- For a healthier twist, consider using whole wheat flour instead of all-purpose flour, though texture may vary slightly.
