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Banana Streusel Muffins

Banana streusel muffins with an oversized cinnamon crumb topping make bakery-tall muffins with a shatter-crisp crown. Ripe banana batter bakes up moist and tender underneath a golden streusel that forms clumpy, crunchy peaks.
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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: 310
Ingredients Equipment Method Notes

Ingredients
  

Banana muffin batter
  • 3 bananas Ripe bananas, mashed.
  • 0.3333333333 cup butter Melted.
  • 0.75 cup sugar
  • 1 egg Large.
  • 1 tsp vanilla extract
  • 0.3333333333 cup sour cream or Greek yogurt
  • 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 For streusel.
  • 0.3333333333 cup brown sugar
  • 1.5 tsp cinnamon For streusel.
  • 0.25 tsp salt For streusel.
  • 4 tbsp cold butter Cubed.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375°F and line a muffin tin with paper liners so the muffins bake without sticking.
Make the streusel
  1. In a bowl, mix flour, brown sugar, cinnamon, and salt, then cut in cold butter until large, crumbly clumps form.
  2. Refrigerate the streusel while you mix the muffin batter for a taller, crunchier topping.
Mix the banana batter
  1. Whisk melted butter, sugar, egg, vanilla, and sour cream or Greek yogurt into mashed bananas until smooth.
  2. Fold in all-purpose flour, baking powder, baking soda, cinnamon, and salt until just combined—do not overmix.
Assemble and bake
  1. Divide batter among the muffin cups, filling to the top for tall muffins.
  2. Pile a generous mound of streusel on each muffin so the crown bakes up golden and crumbly.
  3. Bake for 20–22 minutes at 375°F until golden and a toothpick comes out clean.

Notes

For the best crumbly crown, keep the butter cold while making streusel and refrigerate it before topping the batter. Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days; freeze for up to 2 months. For a lighter option, swap the sour cream for plain Greek yogurt with the same amount.