Banana streusel muffins are such a treat! Bananas are naturally sweet and when they are super soft and ripe they become a perfect ingredient for baking. Making these soft, sweet muffins even better is a thin layer of crunchy streusel on top.
These muffins are almost like a personal, portable version of banana bread. They also freeze beautifully. Simply microwave for about 30 seconds for a sweet treat anytime!
Canola Oil & Butter: Canola oil keeps the muffins light and fluffy, while butter provides rich flavor. Butter also binds the streusel and adds flavor.
Sugar & Brown Sugar: Both add sweetness, and brown sugar helps give the muffins some color. Brown sugar is also the sweetness in the streusel.
Eggs: Eggs provide the structure of the muffin.
Vanilla Extract: So wonderful in any baked good.
Cream or Half & Half: I have used vanilla coffee creamer and, alternatively, half and half, and both versions were excellent.
Ripe Bananas: The softer and riper the better. I like to freeze leftover, overripe muffins to use in baked goods. They are the best!
Flour: Structure for both the muffins and the streusel.
Baking Powder & Baking Soda: Together to make the muffins rise for the all-important muffin top!
Salt: Essential flavor.
Preheat your oven. If you have a convection option on your oven, definitely use it. It makes all the difference in getting those muffins to rise sky-high.
Peel and mash your very ripe, soft bananas. There shouldn’t be any large chunks, and the mixture should resemble a thick paste.
Continue adding the rest of your wet ingredients. Stir thoroughly until completely combined.
Add the dry ingredients to the wet mixture. Stir gently and only until the ingredients are combined.
Using a cookie scoop, divide the batter evenly into the muffin cups. Fill cups about three-quarters full to allow room for the streusel!
Combine the cold butter, flour, brown sugar, and salt to form coarse crumbs. I like to mix with my fingers, a fork or pastry blender will also work.
Sprinkle the muffin batter with the streusel mix
The muffins bake at a high temperature to rise, then the baking process is completed at a lower temp. Do not open the oven door when you lower the temperature. The muffins are done with the tops bounce back when lightly touched and a tester comes out clean.
Whether breakfast, a snack, or an after-dinner dessert, these banana streusel muffins are a wonderful treat.
Banana Streusel Muffins
- ¼ cup canola oil
- ¼ cup butter very soft
- ½ cup sugar
- ½ cup light brown sugar tightly packed
- 2 large eggs room temperature
- 1 tsp vanilla extract
- ¼ cup cream or half & half
- 2 very ripe bananas
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- ¼ tsp salt
- 2 Tbsp butter cold
- Preheat oven to 425 ℉, convection if available, and line a muffin tin with paper liners or set out silicon muffin cups. This recipe makes about 15 muffins.
- Place peeled bananas in a large bowl and use a fork or a potato masher to mash them. They should resemble a thick paste with very small pieces.
- Add canola oil and melted butter to a large bowl and stir well. Then stir in sugars until combined. Add eggs, vanilla extract, and cream. Stir until thoroughly combined.
- In a separate bowl, whisk together your dry ingredients.
- Add dry ingredients to your wet ingredients and gently fold in until just combined.
- Portion batter into prepared muffin cups, filling each liner ¾ of the way full.
- Next, prepare your streusel topping.
- Combine flour, brown sugar, and salt in a medium-sized bowl.
- Using a pastry cutter or your fingers, cut and mix in the cold butter until your mixture resembles coarse crumbs.
- Using a small spoon, sprinkle streusel topping evenly over each muffin.
- Bake muffins on 425 ℉ for 8 minutes and then reduce the oven temperature to 350 ℉. Do not open the oven door or remove the muffins, just leave them in and reduce the temperature. Bake another 7-8 minutes on 350 ℉.
- Allow muffins to cool before enjoying.