Description
These moist and flavorful banana muffins are topped with a buttery cinnamon streusel for a sweet, crunchy finish. Perfect for breakfast or as a comforting snack.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large ripe bananas, mashed
- 3/4 cup granulated sugar
- 1 large egg, beaten
- 1/3 cup unsalted butter, melted
- 1/3 cup packed light brown sugar
- 2 tablespoons all-purpose flour (for streusel)
- 1/4 teaspoon ground cinnamon
- 1 tablespoon unsalted butter, cold and cubed
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, mix the mashed bananas, sugar, egg, and melted butter until well combined.
- Gradually fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- For the streusel topping, combine the brown sugar, flour, and cinnamon in a small bowl. Cut in the cold butter using a pastry cutter or fork until the mixture is crumbly.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Sprinkle the streusel evenly over the tops.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best flavor and sweetness.
- Store muffins in an airtight container at room temperature for up to 3 days.
- Muffins can be frozen for up to 2 months; thaw at room temperature before serving.
- Add chopped nuts to the streusel for extra crunch if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200 kcal
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
