Banana Streusel Muffins.
It’s Monday and I’m going to beg you.
If I was to be a creeper in your kitchen I would secretly bake these for you while you were still sleeping. Not only could you wake up to, um, hello – MUFFINS – but you could wake up to the aroma of a banana breakfast that is really a treat. And a nutjob in your kitchen, but whatever. That’s neither here nor there.
Let’s talk about crumble. Or streusel. Or whatever you want to call it. Why does it have to be so perfect? Why does it take cakes and more specifically, anything breakfast labeled over the top? Why do I want to eat an entire pan of cooked crumble and not care about what’s beneath it? It makes everything ten trillion times better.
In other news, my exaggerations are becoming astronomical.
The good news is that I definitely care about what’s under the crumble here.
The bad news is that I just ate all the crumble anyway and didn’t leave you any.
I am totally crazy over ALL things banana right now. Bananas and peanut butter on toast, of course. Banana bread. Bananas in my yogurt. I even ate a banana and nutella (yes, I’ve always sworn that I hated nutella) crepe on Saturday and it was like… lifeblood. So fantastic.
These little faux breakfast cupcakes are just kinda like banana bread with a crumbly, crunchy topping. To seriously die for. I immediately popped about three right into my mouth immediately and suffered severe taste bud burns and it was COMPLETELY worth it. Slathered with a little unsalted butter: even better. Heaven heaven heaven.
I mean these are totally a breakfast food and should be treated as such. Like maybe… made thrice a week. Duh.
Banana Streusel Muffins
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 large egg
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 5 tablespoons unsalted butter, melted and cooled
- 3 large bananas, mashed
- 2/3 cup milk
- 1/3 cup brown sugar
- 1/3 cup sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 1/2 cup all-purpose flour
- Preheat the oven to 350 degrees F. In a bowl, whisk together the flour, baking soda, salt and spices. Set aside. Line a muffin tin with liners.
- In a large bowl, whisk the egg and brown sugar together until smooth and no lumps remain. Add in vanilla extract, butter and bananas, whisking again until combined. Gradually add in dry ingredients, mixing until just incorporated. Stir in the milk and mix until just combined. Fill each muffin liner 2/3 of the way full with batter (I use a 1/4 cup measure to get the muffins to be of equal size). Top them with the crumb topping.
- Bake for 15-17 minutes, or until tops are no longer wet and become slightly golden. Remove and let cool until cool to the touch.
- To make the crumb topping, whisk together the sugar, cinnamon, salt and melted butter until combined. Whisk for a a good minute or two until the sugar begins to dissolve, then use a wooden spoon to stir in the flour. The mixture will be crumb-like and dry. Almost like a sludge or paste. This is what you want! Sprinkle the crumb on top of the cake.
Did you make this recipe?
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I appreciate you so much!
plus they are SO FLUFFY!
105 Comments on “Banana Streusel Muffins.”
PLEASE come to my house and make these! They look amazing!
These are just delectable, I love the streusel topping!
My two pups would love it, if crept around our kitchen. First they would get to bark at an ‘intruder’. Oh Joy. But then when that was settled they could beg for treats in the middle of the night, when their Mommy—that would be me—was sleeping. I of course would be delighted to wake up to the aroma. But Dang Nabit, I better have streusel on my delectable muffins.
A nut job is welcome in my house anytime if they make me breakfast :)
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These. Were. AMAZING!!!! Made them for house guests!
These look awesome!! I’ve always struggled with making the perfect crumb topping and I’ve never tried melting butter – I will have to give this a go!!
I made these today and not only did I love them, but my one year old devoured one as well! Great recipe!!
These were just ridiculously good. Fluffy, moist, so much banana flavor without being overpowering. Just. Ridiculous.
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OMG I WOULD EAT THEM ALL. Especially with butter.
Hey!!!! I just ordered your book, finally, I know!!! So I probably missed out on having you sign it so I was wondering where your book tour is taking you?? Thanks so much for your funny and refreshing writing!!
I made these last weekend for a camping trip and they were a huge hit. That crumb topping is out of this world!
I made these and they were delicious! I tried the topping once as directed 1 1/2 cups flour, and it the consistency wasn’t sand like. Then I used 1/2 cup flour and it was perfect. Was the 1.5 cups an error?
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hahah I failed at these spectacularly!! I took them out after the recommended cooking time but they still looked super raw in the middle (in hindsight this was probably just the banana-y texture tricking me?) anyhow, I put them back in for god knows how long and they ended up SO solid and over cooked oops!
Very tempted to try again though… :)
What about adding chocolate chips?
can these muffins be frozen
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Just made these for the first time and they are SO GOOD! Super moist and full of banana – great recipe!
Made these yesterday and they are fantastic. I ended up doing half all-purpose and half whole wheat flours for both the muffins and the crumble topping. Might have made them a little drier, but no less delicious. I have gotten used to using the whole wheat flour so it doesn’t bother me. Once you warm one and slather butter on it what’s the difference!? :) I also only had enough butter for the crumble so I subbed applesauce in the muffin mix. Worked perfectly. Two thumbs up from both my girls, so this is a keeper! Did anyone else have twice as much crumble as you needed? Oh and I did a dozen regular muffins and had enough mix for 8 mini muffins. I always like to do some minis since I have a toddler.
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These look fab! And perfect for my son’s lunch box for the first week of school…
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Hi. Just wanted to say that i just made these and they are wonderful . In order to add a few more benefits to them i added about a tbsp of ground flaxseed, coconut oil instead of butter, and I used (Bob red mill’s) wheat pastry flour and oat flour (Bob Red mills steel cut oats i had ground In my blender). After they had cooled, they were perfectly moist and soft, solid and fluffy muffins! I yielded exactly 15 muffins. Also, didn’t use as much Struesel topping: about 3tbspbrwn sugar , 1tbsp AP flour, 1 tbsp WW flour, 1 tbsp oats and 2tbsp unsltd butter. Oh yes and a literal pinch of salt. Took 20 minutes bake time!
Also, if you are ever in Houston and want a place to creep and cook, my kitchen is always!
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Is there a substitute for the egg? I have every ingredient BUT the egg!!!
I always come to your blog if I want to add something new to my repertoire. These exceeded my high hopes. Love them!
In the oven, but I have to tell you, the ads I and pop ups are so annoying I almost went to another site. One big black one covers the recipe and I had to scroll up and down to read it. Probably a glitch, but check it out yourself. Couldn’t see which 9708 Portside Terrace it was, just a big black box.
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These muffins turned so moist and the crumble on top was the best.
Subbed with almond milk for dairy free, we’re gone in 10 mins between my family and In laws
Made these! Very delicious! The only thing I noticed was that some of the topping tasted very flour-y. Probably my own error. Thanks for the recipe! My husband and I AND our friends really enjoy them! God Bless!
I made these this morning for breakfast before everyone else woke up and they turned out AMAZING! I only made one change to the recipe. I replaced a 1/2 cup of the flour in the crumble with a 1/2 cup of sliced almonds and it came out great. I kept all the other ingredients the same. Thanks for this recipe!
The muffins were tasty. The strudel was not so great. I would use less flour next time, 1 1/2 cups was just too much.
Made these muffins this morning to use up some over-ripe bananas. I think I baked them 1-2 minutes too long, as the bottoms were over baked and stuck to the muffin liners. The top 2/3 of the muffins were really good. Light and fluffy and the streusel topping was great! I’ll definitely try making these again and adjust my baking time.
These are yummy, yummy, yummy. Thank you for sharing your recipe with us all.
My 24yo son and his buddies said these were the best banana muffins they ever had. My husband was so mad I didn’t leave any at home. I packed 2 batches for thei weekend getaway. So now I’m on batch 3 for the husband :). I add a slice of banana on top to caramelize while baking. Delicious
Ive made these muffins for years now. its the only thing I use my overripe bananas for. they are absolutely the best. Even my husband who doeant like banana devours them. Thanks for the amazing recipe.
The muffin is moist and delicious. The topping is really good too. However, trying to get the topping to stay on the muffin without rolling off was next to impossible. It doesn’t say to bake the topping once putting it on but I had to in order to get it to stay put. Did I miss something?
The muffin is moist and delicious. The topping is really good too. However, trying to get the topping to stay on the muffin without rolling off was next to impossible. It doesn’t say to bake the topping once putting it on but I had to in order to get it to stay put. Did I miss something? Either way, they’re tasty!
When do u put on the crumbs topping.
I think I will half the scrums topping next time. Thanks these are great, just too much topping for me.
They came out wonderfully! Looked just like the picture on the post. I really appreciate they are not too sweet. The crumb topping was delicious, and I could see using it for other muffins or for a quick bread topping.
Why so much flour for the topping?
Super yummy I just made these and they were super easy
I would highly recommend if you have a little time on your hands and want a sweet treat:)