The Pioneer Woman Tasty Kitchen
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The Best Banana Streusel Muffins

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Level: Easy

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Description

The best banana muffins you’ll ever make! Super moist with a crisp cinnamon streusel topping. These are my kids’ favorites and a great breakfast on-the-go.

Ingredients

  • FOR THE MUFFINS:
  • 1-½ cup Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Cinnamon
  • ½ teaspoons Salt
  • 3 whole Large, Very Ripe Bananas, Peeled (if They Aren't Large, Add One)
  • ¾ cups Whilte Sugar
  • 1 whole Egg
  • ⅓ cups Butter, Melted
  • FOR THE STREUSEL TOPPING:
  • ½ cups Brown Sugar
  • 3 Tablespoons Flour
  • ½ teaspoons Cinnamon
  • 2 Tablespoons Butter, Softened

Preparation

Preheat your oven to 375℉ with a rack in the middle position. Line a 12 cup muffin tin with liners.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon and salt. Set aside.

Put your bananas in a large bowl and beat with a mixer until soupy. Add the sugar, egg and melted butter and beat until combined.

Pour the flour mixture into the banana mixture and mix using a wooden spoon. Mix gently, just until all the flour is incorporated. Set aside.

Add the brown sugar, flour, cinnamon and softened butter into a small bowl. Use your hand to mash it together until the butter is evenly distributed and the mixture holds its shape when squeezed.

Pour the batter evenly into the muffin cups. You can go almost to the top, as these don’t rise too much (see picture above—mine were filled to just below the top). Top each muffin with the streusel topping.

Bake for about 20 minutes, until the edges are lightly browned and a toothpick stuck into the center comes out clean. Cool on a wire rack.

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