Description
Deliciously warm and soft banana muffins topped with a crunchy streusel, perfect for breakfast or snacks.
Ingredients
Scale
- 1 1/2 cups (190 g) all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (115 g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1 cup mashed ripe bananas (about 2–3 medium bananas)
- 1/4 cup sour cream or plain yogurt
- 1 tsp vanilla extract
- For the streusel topping:
- 1/3 cup (65 g) brown sugar, packed
- 3 tbsp all-purpose flour
- 3 tbsp cold unsalted butter, cubed
- 1/2 tsp ground cinnamon (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a larger bowl, beat the sugar and melted butter until blended. Add the eggs one at a time, then stir in mashed bananas, sour cream, and vanilla until smooth.
- Fold the dry ingredients into the wet mixture with a spatula until combined.
- Spoon the batter into the muffin cups, filling about 3/4 full.
- Make the streusel: mix brown sugar, flour, and cinnamon in a small bowl. Cut in cold cubed butter until crumbly.
- Sprinkle a generous pinch of streusel over each muffin and press lightly.
- Bake for 18–22 minutes until tops are golden and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
Use overripe bananas for the best sweetness. Muffins can be frozen and reheated easily.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg