Description
Ditch the bakery! These cinnamon streusel-topped banana muffins are perfection. Moist, tender, and full of banana flavor, they are easy to throw together and make for the BEST grab-and-go breakfast.
Ingredients
Muffins
- 1 3/4 cups (228g) all-purpose flour (measured properly)
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/4 cup (56g) unsalted butter, melted
- 1/4 cup vegetable oil
- 1 3/4 cups (390g) mashed banana (4–5 bananas)
- 1/2 cup (104g) sugar
- 1/2 cup (112g) packed light brown sugar
- 2 large eggs
- 2 tbsp (29g) sour cream
- 2 tsp vanilla extract
Streusel
- 1/2 cup (104g) sugar
- 1/2 cup (65g) all-purpose flour
- 1 1/2 tsp ground cinnamon
- 1/4 cup (56g) unsalted butter, cold, cubed
Instructions
Make the Muffins
- Combine the flour, baking powder, baking soda and salt in a medium-sized bowl and set aside.
- Add the melted butter, vegetable oil, mashed banana and sugars to a large mixing bowl and whisk together to combine.
- Add the egg and vanilla extract and whisk together until well combined.
- Add the dry ingredients and gently stir until just well combined. Do not overmix.
- Set the batter aside and let it rest for about 15 minutes, while you make the streusel and preheat the oven.
Make the Streusel
- Preheat oven to 425°F. Prepare a muffin pan with liners.
- Add the sugar, flour and cinnamon to a medium-sized bowl. Cut the butter into the flour mixture until the butter is fully incorporated and the mixture is crumbly. Set aside.
Assemble and Bake
- Fill the muffin cups almost to the top (89g) and top with about 1 1/2 tablespoons of crumb topping. You should get 12 muffins. You’ll want to fill every other muffin, leaving space between each so they don’t touch. This means you’ll get 6 muffins from a 12-muffin pan, so you’ll need to make two batches.
- Bake the muffins at 425°F for about 8 minutes, then turn the oven temperature down to 350°F (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake for an additional 7-9 minutes, or until a toothpick inserted in the middle comes out clean or with a few moist crumbs.
- Remove from the oven and allow to cool for 3-5 minutes, then transfer to a cooling rack.
- Enjoy them while they’re still a little warm or let them cool completely.
- Store leftover muffins in an airtight container at room temperature. Best if eaten within 3-4 days.
Notes
- Mashed bananas – You’ll need 4-5 bananas. Make sure they are nice and ripe (but not too ripe!). Look for speckled peels with some yellow remaining. Be sure to measure 1 ¾ cups, rather than just assuming 4-5 bananas is correct. The number of bananas you need varies with their size.
- Sour cream – You can also use whole milk. Sour cream makes the muffins extra springy/spongy, but some people don’t love the subtle tang it adds or have it available.
- Storage – Once cool, seal any leftover muffins in an airtight container and store at room temperature for up to 4 days.
- Freezing – Allow the muffins to cool before sealing them in an airtight container. You can also wrap individual muffins in a double layer of plastic wrap. Store in the freezer for up to 3 months.
- Reheating instructions – Allow the muffins to thaw (if frozen) before wrapping each in aluminum foil and baking at 350°F for 10 minutes or until heated through. You can also microwave a muffin in 10-15-second intervals until warm.
Nutrition
- Serving Size:
- Calories: 337
- Sugar: 28.9 g
- Sodium: 194 mg
- Fat: 13.6 g
- Carbohydrates: 51.2 g
- Protein: 4.1 g
- Cholesterol: 52 mg
