Banana Muffins are one of my children's favorite breakfast foods. They enjoy the moist, cake-like texture and slight sweetness they provide as a breakfast treat to start the day.
Banana muffins can be prepared in various ways, but this Banana muffin with Streusel Topping is one of our favorites!
How to Make Banana Muffins
Note: The full instructions are provided in the recipe card below.
Mix the flour with cinnamon and sugars in a medium bowl. With your hands, rub the butter into the mixture until incorporated, pressing it into small clumps. Freeze until chilled, about 5 minutes.
Preheat the oven to 350°F. Line a 12-cup pan with paper or spray a standard muffin pan with baking spray with flour. Sift the flour with cinnamon, baking powder, and baking soda in another medium bowl.
In a stand mixer fitted with the paddle attachment, beat the butter with the sugars and salt at medium speed until fluffy, about 5 minutes.
Beat the eggs individually, then beat in the mashed banana, sour cream, and vanilla. Scrape down the sides of the bowl, then add the dry ingredients and beat until just combined.
Using a large ice cream scoop, scoop the batter into the prepared muffin cups, about ¾ full. Tap the pan on the counter a few times to remove any air bubbles; top with the chilled topping. Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 to 27 minutes. Transfer the muffins to a wire rack to cool.
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Recipe
Easy Banana Muffins
Equipment
Ingredients
For the Banana Muffins
- 220 g (1-⅔ cups) all-purpose flour spooned, leveled & sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 stick (8 tablespoons) unsalted butter, room temperature, or Avocado oil; feel free to use any other neutral flavored oil.
- ¾ cup granulated sugar
- 2 tablespoons light brown sugar
- 2 large eggs , room temperature
- 1 cup mashed bananas , from 2 to 3 overripe medium bananas
- 1 tablespoon pure vanilla extract
- ½ teaspoon ground Saigon cinnamon
- ⅓ cup sour cream or plain yogurt ( Full Fat or low-fat)
For the Streusel topping:
- 30 g (¼ cup) all-purpose flour
- 2 tablespoons unsalted butter , room temperature
- 64 g (4 tablespoons) light brown sugar
- 61 g (4 tablespoons) granulated sugar
- ½ teaspoon ground cinnamon
Instructions
For the Streusel Topping:
- In a medium bowl, mix the flour with cinnamon and sugars. With your hands, rub the butter into the mixture until incorporated, pressing it into small clumps. Freeze until chilled, about 5 minutes.
For the Banana Muffins:
- Preheat the oven to 350°F. Line a 12-cup muffin pan with paper or spray a standard muffin pan with baking spray with flour.
- In another medium bowl, sift together the flour with cinnamon, baking powder, and baking soda. In a stand mixer fitted with the paddle attachment, beat the butter with the sugars and salt at medium speed until fluffy, about 2 minutes.
- Beat the eggs one at a time, then beat in the mashed banana, sour cream, and vanilla. Scrape down the sides of the bowl, then gradually add the dry ingredients and beat until just incorporated.
- Using a large ice cream scoop, scoop the batter into the prepared muffin cups, about ¾ full. Tap the pan on the counter a few times to remove any air bubbles; top with the chilled topping. Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Transfer the muffins to a wire rack to cool.
Notes
- Spray the top of a 12-cup muffin tin with nonstick spray and line it with standard cupcake liners: It's important to spray the top of the pan because the muffin tops will stick to the pan if you don't.
- Add the eggs one at a time, beating well until fully incorporated.
- Don't over-mix the Banana Muffins batter: Gradually add the dry ingredients to the wet, and mix with ease until just combined. Over-mixing the muffin batter will result in a tough texture.
- Don't worry if you don't have a stand mixer; you can make these Banana Muffins with just a bowl and a whisk.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
