Craving the ultimate moist banana muffin? Look no further! Make the Best Banana Muffins with Streusel Topping in 45 minutes with this easy recipe!
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This delicious muffin recipe is based on our super popular Old-Fashioned Banana Bread. This quick-bread recipe has been shared over 52,000 times! Love muffins? Be sure to check out our Copycat Starbucks Blueberry Muffins, and Gluten-Free Apple Muffins. And don't miss dessert page for more ideas like Blueberry Buckle, and the cutest Easy Mini Apple Pies!
Why You'll Love This Recipe
Our best banana muffins recipe combines sweet, and banana-y goodness, and is made extra moist with the addition of sour cream. It’s so simple to make that even a baking newbie can whip it up with ease. Plus, you can customize it with your favorite add-ins like chocolate chips or nuts. Get ready to indulge in the best banana muffins you've ever tasted!
Here's What You Need
Streusel Topping Ingredients
Muffin Batter
Ingredients
- salted butter, room temperature – Softened butter mixes better with the sugar, making the batter light and fluffy.
- mashed bananas – Choose bananas that are very ripe and have lots of brown spots on the peel. They should be soft and easily mashable.
- large eggs – Room temperature.
- sour cream (or buttermilk) – Makes extra moist banana muffins. Check out these Buttermilk Substitutes!
See the recipe card for full information on ingredients and quantities.
Variations
- cardamom. Adds a fragrant hint of citrus.
- allspice. Adds warmth and a pleasant spicy flavor.
- cloves. A little goes a long way. Adds an aromatic flavor.
- ginger. Adds a bit of zing and spice, balancing out the sweetness of bananas..
- cocoa powder. Adds a rich, chocolatey flavor.
- chocolate chips. Try adding 1 cup of chocolate chips for a touch of sweetness and a bit of texture.
- walnuts or pecans. Add 1 cup of nuts for a crunchy texture.
How to Make The Best Banana Muffins
Preheat the oven to 375°F.
Prepare a muffin pan by spraying each cup with non-stick spray or line them with regular or bakery-style tulip cupcake liners.
Make the Topping First
Step 1. Combine all dry topping ingredients in a medium bowl and mix until well blended. Next, Incorporate softened room-temperature butter with your fingers until the mixture reaches a crumbly consistency.
Refrigerate the topping while making the batter.
Make the Batter
Step 2. Cream Butter and Sugar. Cream together the butter and sugar on medium-high speed until light and fluffy and a pale yellow color (about 3-5 minutes).
Step 3. Combine Wet Ingredients. In a separate bowl, combine mashed bananas, eggs, and vanilla.
Step 4. Combine Creamed Butter and Sugar Mixture With Wet Ingredients. Add the banana mixture to the creamed butter and sugar and mix until well combined.
Step 5. Sift Together Dry Ingredients. In a separate bowl, sift together the flour, baking soda, and salt.
Step 6. Mix Batter. Add the dry ingredients and sour cream to the wet ingredients mixture, a little at a time, alternating between the two. Mix until just combined, being careful not to overmix.
The batter should be thick, and smooth, with little pieces of banana throughout.
Step 7. Fill the Muffin Cups. Fill each cup ¾ full with batter.
Step 8. Sprinkle Topping. Sprinkle topping over the batter in each cup.
Step 9. Bake. Bake the muffins in a [metal or silicone] muffin tin on the center rack at 375°F (190°C) for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
Step 10. Cool. Let the muffins cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
Tips for Making The Best Banana Muffins
- Ripe Bananas. Use bananas that are brown and slightly mushy for the best flavor and sweetness.
- Room Temperature Ingredients. Make sure the butter and eggs aren't cold. They should be at room temperature so the batter mixes well.
- Refrigerate Topping. Make the streusel topping first and refrigerate it while you make the muffin batter. Refrigerating the streusel topping helps it maintain its shape and prevent it from spreading during baking.
- Avoid Overmixing. Avoid overmixing the batter, because it can lead to tough muffins. Mix the batter just enough to combine the dry ingredients with the wet ingredients.
- Rest the Batter. Let the batter rest for 10-15 minutes before popping it in the oven. This gives the flour time to soak up some moisture, making your muffins fluffier.
- Use Paper Liners or Grease Well. Paper liners make for easy cleanup and can help keep the muffins from sticking to the pan. We recommend these tulip cupcake liners.
If you don’t have liners, grease the muffin tin well.
How To Serve
These are the Best Banana Muffins, and are a great addition to a brunch spread, especially when served warm with fresh fruit and coffee. Be sure to check out our other breakfast and brunch recipes, like Buttermilk Pancakes, and Homemade Waffles.
Recipe FAQs
Yes! These muffins taste just like our super popular Old Fashioned Banana Bread.
Yes, you can use frozen bananas. Thaw them completely, drain any excess liquid, and mash them before adding to your batter.
You can substitute buttermilk, plain yogurt, or whole milk mixed with a tablespoon of lemon juice or vinegar to make the best banana muffins.
Yes, you can double the recipe. Just make sure you mix the batter in a large enough bowl and bake in batches if necessary, to ensure even cooking.
Yes, you can use this recipe to make 7 jumbo banana muffins.
Muffins are done when a toothpick inserted into the center comes out clean or with just a few crumbs. They should also feel firm to the touch and have a golden brown color.
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📖 Recipe
Best Banana Muffins with Streusel Topping
Equipment
Ingredients
Streusel Topping Ingredients
- ½ cup all purpose flour
- ½ cup brown sugar
- ¼ cup granulated sugar
- 4 tablespoons butter salted, room temperature.
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Muffin Batter Ingredients
- ¾ cup salted butter 1 ½ sticks, room temperature.
- 1 ½ cup granulated sugar
- 1 ½ cup bananas mashed.
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon table salt
- ½ cup sour cream May substitute buttermilk.
Instructions
Preheat oven to 375°F.
Prepare a muffin pan by spraying each cup with non-stick spray or line them with cupcake liners.
Make the Topping
- Combine all dry topping ingredients in a medium bowl and mix until well blended. Next, Incorporate softened room-temperature butter with your fingers until the mixture reaches a crumbly consistency.½ cup all purpose flour, ½ cup brown sugar, ¼ cup granulated sugar, 4 tablespoons butter, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
Make the Batter
- Cream Butter and Sugar. Cream together the butter and sugar on medium-high speed until light and fluffy and a pale yellow color (about 3-5 minutes).1 ½ cup granulated sugar, ¾ cup salted butter
- Combine Wet Ingredients. In a separate bowl, combine mashed bananas, eggs, and vanilla.1 ½ cup bananas, 2 large eggs, 1 teaspoon pure vanilla extract
- Combine Creamed Butter and Sugar Mixture With Wet Ingredients. Add the banana mixture to the creamed butter and sugar and mix until well combined.
- Sift Together Dry Ingredients. In a separate bowl, sift together the flour, baking soda, and salt.2 cups all purpose flour, ¾ teaspoon table salt, 1 teaspoon baking soda
- Mix Batter. Add the dry ingredients and sour cream to the wet ingredients mixture, a little at a time, alternating between the two.Mix until just combined, being careful not to overmix. The batter should be thick, and smooth, with little pieces of banana throughout.½ cup sour cream
- Fill the Muffin Cups. Fill each cup ¾ full with batter.
- Sprinkle Topping. Sprinkle topping over the batter in each cup.
- Bake. Bake the muffins in a [metal or silicone] muffin tin on the center rack at 375°F (190°C) for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
- Cool. Let the muffins cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
Video
Notes
- Ripe Bananas. Use bananas that are brown and slightly mushy for the best flavor and sweetness.
- Rest the Batter. Let the batter rest for 10-15 minutes before popping it in the oven. This gives the flour time to soak up some moisture, making your muffins fluffier.
- Chocolate Chips. Try adding 1 cup of chocolate chips for a touch of sweetness and a bit of texture.
- Walnuts or Pecans. Add 1 cup of nuts for a crunchy texture.
Nutrition
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Russ B says
Delicious! The topping is amazing.
Seanna Borrows says
gotta love that buttery streusel topping!
Seanna Borrows says
This irresistible banana muffin recipe is based on our reader favorite Banana Bread Recipe. You've got to try them!