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Banana Streusel Muffins

Banana streusel muffins with a bakery-tall rise and an oversized cinnamon crumb topping. Moist banana muffin crumb is crowned with buttery streusel that shatters when you bite into it.
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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 ripe bananas Mashed until smooth for even texture.
  • 0.3333333333 cup butter Melted and cooled slightly.
  • 0.75 cup sugar Use granulated sugar.
  • 1 egg Large egg, room temperature helps blending.
  • 1 tsp vanilla extract
  • 0.3333333333 cup sour cream or Greek yogurt Use either; Greek yogurt gives a tangier crumb.
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp cinnamon For the muffin batter.
  • 0.25 tsp salt
Streusel topping
  • 0.5 cup flour
  • 0.3333333333 cup brown sugar
  • 1.5 tsp cinnamon
  • 0.25 tsp salt
  • 4 tbsp cold butter Cubed; keep cold for larger crumb clumps.

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare
  1. Preheat oven to 375°F and line a muffin tin with paper liners.
Make the cinnamon streusel
  1. Mix flour, brown sugar, cinnamon, and salt, then cut in cold butter until large, crumbly clumps form.
  2. Refrigerate the streusel while you prepare the batter.
Mix banana muffin batter
  1. Whisk melted butter, sugar, egg, vanilla, and sour cream into mashed bananas until smooth.
  2. Fold in all-purpose flour, baking powder, baking soda, cinnamon, and salt until just combined.
Assemble and bake
  1. Divide batter among muffin cups and fill to the top.
  2. Pile a generous mound of streusel on each muffin.
  3. Bake for 20–22 minutes at 375°F until golden and a toothpick comes out clean.

Notes

For the tallest bakery-style tops, keep the streusel cold until the moment it goes on the batter. Store muffins in an airtight container at room temperature for 2 days or refrigerate for up to 5 days; freeze up to 2 months. For a dairy light option, substitute sour cream with plain whole-milk Greek yogurt or a thick dairy-free yogurt alternative (choose one that’s similar in tang and thickness).