Description
These Banana Cinnamon Streusel Muffins are a delightful breakfast or snack option, featuring ripe bananas and a sweet cinnamon streusel topping. With a moist, tender crumb and a crunchy, buttery topping, they're perfect for banana lovers seeking a delicious homemade treat.
Ingredients
Muffin Batter
- 3 overripe bananas (mashed)
- 1/2 cup salted butter (melted)
- 1/4 cup granulated sugar
- 1/2 cup brown sugar (tightly packed)
- 2 eggs (room temperature)
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 cup buttermilk (room temperature)
- 2 cups all-purpose flour
Streusel Topping
- 1/3 cup all-purpose flour
- 1/2 cup brown sugar (tightly packed)
- 1 teaspoon ground cinnamon
- 1/4 cup salted butter (room temperature)
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for baking the muffins.
- Prepare Muffin Pan: Grease your muffin pan thoroughly to prevent the muffins from sticking.
- Mash Bananas: In a large bowl, mash the overripe bananas with a fork or potato masher until they become nearly a puree.
- Mix Wet Ingredients: Add melted butter, granulated sugar, and brown sugar to the mashed bananas. Stir gently by hand to avoid overworking the batter, which can cause toughness. Then, add eggs and vanilla extract; stir to combine. Lastly, pour in the buttermilk and stir.
- Mix Dry Ingredients: In a separate bowl, combine baking powder, baking soda, and all-purpose flour. Stir by hand until the mixture is lump-free and just combined.
- Combine Batter: Gradually add the dry ingredient mixture to the banana mixture. Stir gently until the batter is smooth and well combined.
- Fill Muffin Cups: Spoon the batter evenly into the 12 muffin openings, filling them about 3/4 full.
- Prepare Streusel Topping: In a small bowl, combine the streusel topping ingredients—flour, brown sugar, cinnamon, and butter. Mix by hand or with two forks until the mixture resembles coarse sand with some butter lumps remaining.
- Top Muffins: Evenly divide and sprinkle the streusel topping over each muffin.
- Bake at 425°F: Bake the muffins for 8 minutes at 425°F.
- Reduce Heat and Continue Baking: Without opening the oven or rotating the pan, immediately lower the temperature to 350°F and bake for an additional 7 minutes.
- Check Doneness: Use a toothpick inserted into the center of a muffin to check doneness. It should come out clean, and the muffin domes should be golden with a browned streusel topping.
- Cool: Allow the muffins to cool for 5 minutes on a wire rack before serving.
- Store: Store muffins in an airtight container at room temperature for up to one day; they are best enjoyed fresh.
Notes
- Ensure bananas are very ripe for maximum sweetness and moisture.
- Do not overmix the batter to avoid tough muffins.
- The two-step baking process helps achieve a well-risen muffin with a crunchy topping.
- Use room temperature eggs and buttermilk for better batter integration.
- For a dairy-free version, substitute butter and buttermilk with plant-based alternatives.
