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Banana Streusel Muffins

Banana streusel muffins with a bakery-tall dome and an oversized cinnamon crumb topping that shatters on the first bite. These easy muffin cups are filled to the top and baked until golden, with a moist banana crumb underneath.
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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: 330
Ingredients Equipment Method Notes

Ingredients
  

Banana Muffins
  • 3 ripe bananas Mashed until smooth.
  • 0.3333333333 cup butter, melted
  • 0.75 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 0.3333333333 cup sour cream or Greek yogurt Use either option.
  • 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
  • 0.5 cup flour
  • 0.3333333333 cup brown sugar
  • 1.5 tsp cinnamon
  • 0.25 tsp salt
  • 4 tbsp cold butter, cubed Keep cold; cube before cutting into dry mix.

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Prep
  1. Preheat the oven to 375°F and line a muffin tin with paper liners.
Make the streusel
  1. Mix the flour, brown sugar, cinnamon, and salt, then cut in the cold cubed butter until large, crumbly clumps form.
  2. Refrigerate the streusel while you mix the batter.
Make the banana batter
  1. Whisk the melted butter, sugar, egg, vanilla, and sour cream into the mashed bananas until smooth.
  2. Fold in the all-purpose flour, baking powder, baking soda, cinnamon, and salt until just combined; stop as soon as no dry streaks remain.
Fill and bake
  1. Divide the batter among muffin cups, filling to the top.
  2. Pile a generous mound of streusel on each muffin.
  3. Bake for 20–22 minutes at 375°F until golden and a toothpick comes out clean; let them cool briefly for the crumb topping to set.

Notes

Pro tip: refrigerating the streusel keeps the butter cold so the topping stays chunky and crisps into shatter-worthy crumbs. Store muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days; freeze up to 2 months (thaw overnight, then warm briefly if you want the topping crisp again). For a lighter option, use plain Greek yogurt in place of sour cream.