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Banana Streusel Muffins

Banana streusel muffins with an oversized cinnamon crumble crown and a moist, tender banana crumb underneath. These bakery-tall banana muffins are baked until golden and the streusel shatters when bitten into.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Banana muffin batter
  • 3 ripe bananas
  • 0.33333333333333 cup butter melted
  • 0.75 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 0.33333333333333 cup sour cream or Greek yogurt
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
Cinnamon streusel topping
  • 0.5 cup flour
  • 0.33333333333333 cup brown sugar
  • 1.5 tsp cinnamon
  • 0.25 tsp salt
  • 4 tbsp cold butter cubed

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep
  1. Preheat oven to 375°F and line a muffin tin with paper liners.
  2. Mix flour, brown sugar, cinnamon, and salt for the streusel, then cut in cold butter until large crumbly clumps form; refrigerate while you mix the batter.
Make batter
  1. Whisk melted butter, sugar, egg, vanilla extract, and sour cream or Greek yogurt into mashed bananas until smooth.
  2. Fold in all-purpose flour, baking powder, baking soda, cinnamon, and salt until just combined—do not overmix.
Fill and bake
  1. Divide batter among muffin cups and fill to the top, then pile a generous mound of streusel on each.
  2. Bake for 20–22 minutes at 375°F until golden and a toothpick comes out clean.

Notes

Pro tip: refrigerate the streusel until the oven is hot so it bakes into crisp, shattering crumbs. Store muffins in an airtight container at room temperature for 2 days or in the fridge for up to 5 days; rewarm 10–15 minutes at 300°F if you like. Freezing is yes—freeze up to 2 months and thaw overnight. For a lighter option, swap sour cream for plain Greek yogurt without changing the bake time.