These moist banana muffins with a streusel topping are the perfect weekend breakfast treat. Banana muffins topped with crumbly, buttery streusel topping for added flavor and crunch is a delicious way to start your day!
I always find myself buying too many bananas and never using them in a timely manner, and I don’t think I’m alone in this boat. I have a stash of about 15 bananas in my freezer right now, and the best way to use them up is making these moist banana muffins! They’re quick and easy to make, and you can enjoy one for breakfast, or let the kids have some for an after school snack!
An old-fashioned classic, banana cake originated during the Depression Era when baking soda and baking powder were becoming widely available as a means to avoid waste and make extra money. It became so popular that an iconic dessert was born!
Today I’m here to share a couple baker’s secrets with you! You’ll notice that this moist banana muffin recipe doesn’t include butter. There’s a reason for that!
What is the trick to moist banana muffins?
You may be wondering what the key is to these moist banana muffins. I’m going to share a little secret with you. It’s oil! Oil helps to make muffins super moist. I get so many compliments on how moist my cakes are, and that’s the secret. Now you know! Another bakers secret for these bites is to use the muffin mixing method.
What is the muffin mixing method?
Also known as the stirring method, or quick bread method, this method of mixing is used for pancakes, muffins, corn bread, and dumplings. The muffin mixing method is used for most quick breads that result in a batter rather than a dough. It is basically measuring your dry and wet ingredients separately, then quickly mixing the two. Using this mixing method helps to ensure that your muffin remains tender and fluffy. The reason we use it is to limit the product of gluten in your muffin, which is formed when you over mix.
If you decide to substitute flour in this recipe, know that your muffin’s texture will change. Whole grain flour, and other grain ingredients such as oats and bran, tend to make your muffins denser and heavier. Using cake or pastry flour instead of all-purpose also helps give them a softer, fluffier flavor. I used all purpose and they still turned out fluffy. It’s all about preference!
Adding this yummy streusel topping sets these muffins apart from every other banana muffin you’ll ever have. It’s buttery, flavorful and adds an extra dimension to any muffin. I am a huge texture person and this just puts these muffins over the top!
If you loved this recipe, be sure to check out my rosemary honey cornbread muffins.
Banana Streusel Muffins
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 24 muffins 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
1 1/2 cups ripened bananas (about 3 medium sized)
1 tbl lemon juice
3 cups flour
1 1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
3/4 cup oil
2 cups sugar
3 eggs
2 tsp vanilla
1 1/2 cups milk
For the streusel:
- 1/2 cup brown sugar, lightly packed (light or dark brown)
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour (*see note for gluten free option)
- 1 1/2 tsp ground cinnamon (optional, can be left out if you do not want cinnamon flavor)
- 1/8 tsp salt
- 1/4 cup unsalted butter, cold and cut into small pieces
- 1/8 tsp nutmeg
Instructions
Combine bananas and lemon juice in a small bowl and set aside for 15-30 minutes. Preheat oven to 350 F
In a large bowl, combine dry ingredients and whisk to get rid of any lumps. Add eggs, oil, vanilla and milk and mix until just combined. Fold in bananas until combined. Line muffin tin with liners and scoop batter until 3/4 of the way full.
To make the streusel,
In a large bowl, stir together the brown sugar, granulated sugar, all-purpose flour, cinnamon and nutmeg.
Add the pieces of cold butter into the bowl and use a pastry blender or fork to cut the butter into the mixture until it is the texture of coarse meal.
Line a muffin tin with muffin cups. Using a large ice cream scoop, scoop the batter into the liners. Sprinkle each muffin with a generous handful of streusel mix. Bake for 17-20 (depending on your oven) minutes at 350. Test at 15 minutes with a toothpick.
Remove from the oven and let cool.
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9 Comments
I love banana muffins. A great breakfast choice when on the go.
Oh my goodness this look absolutely amazing! It truly looks delicious! I can’t WAIT to try this! Thank you for this great recipe! So YUMMY!
Banana muffins are a family favorite! That streusel on top is everything! Delicious!
I make banana muffins a lot – I love this addition of a streusel topping! Makes it just a bit more special!
Your photos are gorgeous and these muffins look to die for. My little boy would for sure love them 🙂
Perfectly spiced, and the streusel ups both the fanciness and deliciousness!
I am loving this recipe for Banana Muffins. My husband special requested these and they are just now fresh out of the oven. They are DELICIOUS.
I forgot to leave a star rating. They definitely are a 5 star product.
made em, used 1/2 egg nog (because we had it) & 1/2 milk for the milk… turned out absolutely delicious!