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Close-up of golden Banana Streusel Muffins showcasing a rich brown butter and nutmeg-infused crumb topping.

Banana Streusel Muffins

Rebecca Blumer
Moist banana muffins topped with a crunchy cinnamon streusel. Simple pantry ingredients, quick to mix, and baked until lightly golden.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 12 Muffins
Calories 310 kcal

Equipment

  • Moule à muffins 12 empreintes
  • Caissettes à muffins (ou spray antiadhésif)
  • Grand saladier
  • Bol moyen
  • Fouet
  • Fourchette
  • Batteur électrique à main (optionnel)
  • Cuillère à glace

Ingredients
 

Banana Muffins

  • 3 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

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
 

Prep the pan and set your oven

  • Preheat the oven to 350 degrees F. Line a 12-count muffin pan with cups/liners or spray with non-stick spray, then set it aside.

Mix the wet base

  • In a large bowl, mash the bananas with a fork until mostly smooth.
  • Add the sugar and softened butter to the bananas, then beat with an electric hand mixer (or mix by hand) until combined and creamy.
  • Add the eggs and vanilla, then mix again until smooth and glossy.

Combine dry ingredients, then fill the tin

  • In a medium bowl, add the flour, baking powder, baking soda, and salt, then whisk to sift and evenly distribute the leaveners.
  • Gradually add the dry mixture to the wet mixture, stirring just until everything comes together, stopping as soon as you no longer see dry flour to avoid tunnels.
  • Using an ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each liner about 3/4 full.

Add streusel, bake, and cool

  • In a separate bowl, mix together all of the streusel topping ingredients, then sprinkle it over each batter-filled muffin cup, using a generous hand for that cinnamon streusel scent.
  • Bake for 20 minutes, until the tops look set and lightly golden.
  • Carefully remove from the oven and let the muffins stand at least 10 minutes before removing from the pan. Serve and enjoy.

Notes

For consistent results, aim for about 1.5 cups of mashed bananas (approximately 375 g). Stir the batter just enough to remove all traces of flour to prevent tunneling. Let it rest in the pan for 10 minutes before unmolding.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 310kcalCarbohydrates: 47gProtein: 4.5gFat: 12.5gSaturated Fat: 7.5gCholesterol: 55mgSodium: 210mgPotassium: 190mgFiber: 1.5gSugar: 28gVitamin A: 350IUVitamin C: 3.5mgCalcium: 35mgIron: 1.4mg
Keyword Banana Streusel Muffins, bananes trop mûres, Muffins, streusel à la cannelle
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