Bananas in bread form are a constant in this house. I buy about double the bananas we usually eat every week, just to watch them turn brown and sugary, ripe for baking. My freezer is always stocked with banana bread for the kids for snacking, or for breakfast on those nights where I know I’m not going to want to cook in the morning. Hands down though, the family favourite is these banana muffins.
In the words of Oliver this weekend “Woah, these are the BEST muffins that I have ever tasted. EVER”
This is hilarious, because they are the exact same muffins he ate the last time I made them, but, a compliment is a complement and so I’ll take it.
Because everything is better with some sort of sugary topping, I throw a basic streusel on the top, and lord, that takes them from Grandma’s muffins, to SO not your Grandma’s muffins.
You can only take so many pictures of a muffin before you just have to take a bite.
The Best Banana Streusel Muffins
Ingredients
Muffins
- 1½ cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- 3 large, very ripe bananas (if small or medium, use 4)
- ¾ cup white sugar
- 1 egg
- 1/3 cup butter, melted
Streusel Topping
- ½ cup brown sugar, packed
- 3 tbsp flour
- ½ tsp cinnamon
- 2 tbsp butter, softened
Instructions
- Preheat your oven to 375ºF with a rack in the middle position. Line a 12 cup muffin tin with liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- Put your bananas in a large bowl and beat with a mixer until soupy. Add the sugar, egg and melted butter, and beat until combined.
- Pour the flour mixture into the banana mixture and mix to combine using a wooden spoon. Mix gently, just until all the flour is incorporated. Set aside.
- Add the brown sugar, flour, cinnamon, and softened butter to a small bowl. Use your hand to mash it together until the butter is evenly distributed, and the mixture holds its shape when squeezed.
- Pour the batter evenly into 12 muffin cups. You can go almost to the top, as these don't rise too much (see picture above, mine were filled to just below the top). Top each muffin with the streusel topping.
- Bake for about 20 minutes, until the edges are lightly browned and a toothpick stuck into the center comes out clean. Cool on a wire rack.
Katie @ ThePerfectBrownie
Saw this on Twitter the other day and had to come over for a look. I think it was the streusel topping that sold me- I love crunchy stuff on top of cakes & bakes.
“I buy about double the bananas we usually eat every week, just to watch them turn brown and sugary, ripe for baking.” <—- True for me, too. But the bananas turning brown is unintentional for me- my kid eats bananas like crazy, so I buy a lot, and then of course she stops eating them. 🙂
Katrina
lol, I have to buy so many of them! My husband is a total wierdo and likes them best still green, so the first couple of days he’s into them constantly. Once they’re yellow, the kids are all over them, and then I’m lucky when the end of the week comes and I’ve got at least 3 let to make something!
Karen
Even though they rose above the 12 muffin pan and I had to knife them out, they held their shape. Next time O will do 1/2tsp baking powder. Taste delicious. Made for grandkids. Thanks.
Anonymous
It tastes great
Nano Banana Pro
The Best Banana Streusel Muffins recipe sounds so tempting. I was thinking about that 31560000 seconds expiration time while sipping coffee.