Description
These muffins pair tender banana-sweet centers with crispy cinnamon streusel, offering a play of soft crumb and crunchy topping. Warm aromas fill the kitchen as golden muffins bake to perfection.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 large bananas (mashed)
- 3/4 cup granulated sugar
- 1 large egg
- 1/3 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 3 tablespoons unsalted butter (cold and diced)
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners or lightly grease each cup.
- In a large bowl whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
- In a separate bowl mash the bananas and then stir in the granulated sugar, egg, melted butter, vanilla extract, and milk until well combined.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined, being careful not to overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- In another bowl combine the brown sugar, flour, ground cinnamon, and cold diced butter; use a fork or pastry cutter to work the butter into the dry ingredients until coarse crumbs form.
- Sprinkle the streusel mixture generously over each muffin cup.
- Bake for 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store muffins in an airtight container at room temperature for up to 3 days.
- Use overripe bananas for the best natural sweetness and moist texture.
- For a richer flavor, substitute the milk with buttermilk.
- Streusel can be prepared ahead of time and stored in the refrigerator for up to 2 days.