It’s Monday and I’m asking you nicely: make these.
If I could sneak into your kitchen, I’d bake these while you slept. Imagine waking up to muffins and the warm aroma of banana — a breakfast that feels like a treat. Yes, I might be a little obsessive, but it’s worth it.
Let’s talk about crumble — streusel, if you prefer. Why is it so perfect? It elevates any cake or breakfast bake, adding crunch and sweetness that makes everything beneath it even better. I could happily eat an entire pan of crumble and call it breakfast.
I care about what’s under the crumble here — a moist, tender banana muffin — but I’ll admit I ate most of the crumb myself.
I’m currently obsessed with all things banana: bananas and peanut butter on toast, banana bread, bananas in yogurt. I even had a banana and Nutella crepe recently that felt like pure bliss.
These muffins are basically banana bread in cupcake form with a crunchy streusel on top — irresistible. I popped a few warm from the oven straight into my mouth and, despite burning my tongue, it was completely worth it. Spread with a touch of unsalted butter makes them even better.
Treat them like breakfast — you could easily make them multiple times a week.
Banana Streusel Muffins
15
muffins
35 minutes mins
Pin Recipe
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Ingredients
- 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
crumb topping
- 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
Instructions
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Preheat the oven to 350°F. Whisk together the flour, baking soda, salt, and cinnamon in a bowl. Line a muffin tin with liners.
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In a large bowl, whisk the egg and brown sugar until smooth. Add vanilla, melted cooled butter, and mashed bananas, mixing until combined. Gradually add the dry ingredients, stirring just until incorporated. Stir in the milk and mix until just combined. Fill each liner about two-thirds full (a 1/4-cup measure works well). Top with the crumb topping.
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Bake 15–17 minutes, until the tops are set and slightly golden. Remove from oven and let cool until just cool to the touch.
crumb topping
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Whisk together the brown sugar, granulated sugar, cinnamon, salt, and melted butter until the sugar begins to dissolve. Stir in the flour with a wooden spoon until the mixture forms crumb-like pieces. Sprinkle the crumb over the muffin batter before baking.
Notes
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Share your results and tag #howsweeteats. I appreciate you so much!
Plus — they are so fluffy!