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Banana Streusel Muffins

Banana streusel muffins with a bakery-tall crumb and an oversized cinnamon streusel crown. The golden, crumbly topping shatters when bitten into for a moist banana muffin bite 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: 320
Ingredients Equipment Method Notes

Ingredients
  

Banana muffin batter
  • 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; stir until smooth.
  • 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
  • 0.3333333333 cup brown sugar
  • 1.5 tsp cinnamon
  • 0.25 tsp salt
  • 4 tbsp cold butter Cubed and kept cold.

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat oven to 375°F and line a muffin tin with paper liners for easy release.
  2. Make streusel by mixing flour, brown sugar, cinnamon, and salt, then cutting in cold butter until large, crumbly clumps form; refrigerate while you mix the batter.
  3. Whisk melted butter, sugar, egg, vanilla, and sour cream or Greek yogurt into mashed bananas until smooth.
  4. Fold in all-purpose flour, baking powder, baking soda, cinnamon, and salt until just combined—stop as soon as no dry streaks remain.
  5. Divide batter among muffin cups and fill to the top, then pile a generous mound of streusel on each.
  6. Bake for 20–22 minutes at 375°F until golden and a toothpick comes out clean.

Notes

For tall muffins, fill the cups to the top and keep the streusel cold right up until baking so it stays chunky. Store airtight at room temperature up to 2 days or refrigerate up to 4 days; freeze muffins up to 2 months. For a tangier note, swap the sour cream for plain Greek yogurt; it keeps the crumb moist.