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5.0 from 12 votes

Easy Banana Muffins

Banana Muffins are one of my kids' favorite breakfast foods. They love the moist, cake-like texture and the hint of sweetness they provide for a start to the day. They can be made dozens of ways, but this is my favorite recipe that I use every weekend to get us through the week. The best part about these banana muffins is that they're topped with delicious streusel topping!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 12
Calories: 223 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Banana Muffins
  • 220 g (1-⅔ cups) all-purpose flour spooned, leveled & sifted
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 tick (8 tablespoons) unsalted butter, room temperature, or Avocado oil; feel free to use any other neutral flavored oil.
  • ¾ cup granulated sugar
  • 2 tablespoons light brown sugar
  • 2 large eggs , room temperature
  • 1 cup mashed bananas , from 2 to 3 overripe medium bananas
  • 1 tablespoon pure vanilla extract
  • ½ teaspoon ground Saigon cinnamon
  • ⅓ cup sour cream or plain yogurt ( Full Fat or low-fat)
For the Streusel topping:
  • 30 g (¼ cup) all-purpose flour
  • 2 tablespoons unsalted butter , room temperature
  • 64 g (4 tablespoons) light brown sugar
  • 61 g (4 tablespoons) granulated sugar
  • ½ teaspoon ground cinnamon

Instructions

For the Streusel Topping:
    Cup of Yum
  1. In a medium bowl, mix the flour with cinnamon and sugars. With your hands, rub the butter into the mixture until incorporated, pressing it into small clumps. Freeze until chilled, about 5 minutes.
For the Banana Muffins:
  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with paper or spray a standard muffin pan with baking spray with flour.
  2. In another medium bowl, sift together the flour with cinnamon, baking powder, and baking soda. In a stand mixer fitted with the paddle attachment, beat the butter with the sugars and salt at medium speed until fluffy, about 2 minutes.
  3. Beat the eggs one at a time, then beat in the mashed banana, sour cream, and vanilla. Scrape down the sides of the bowl, then gradually add the dry ingredients and beat until just incorporated.
  4. Using a large ice cream scoop, scoop the batter into the prepared muffin cups, about ¾ full. Tap the pan on the counter a few times to remove any air bubbles; top with the chilled topping. Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Transfer the muffins to a wire rack to cool.

Notes

  • How to Store & Re-Heat
  • How to Store & Re-Heat
  • To store: The cooled banana muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.
  • To store: The cooled banana muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.
  • To reheat: In the microwave until warm through, about 5 to 10 seconds.
  • To reheat: In the microwave until warm through, about 5 to 10 seconds.
  • Make-Ahead
  • Make-Ahead
  • Banana muffins can be made a day ahead—store in an airtight container layered with baking parchment. Reheat in a warm oven for 5-8 minutes. Will keep for 2 days in an airtight container in a cool place or 1 week in the refrigerator. 
  • Banana muffins can be made a day ahead—store in an airtight container layered with baking parchment. Reheat in a warm oven for 5-8 minutes. Will keep for 2 days in an airtight container in a cool place or 1 week in the refrigerator. 
  • How to Freeze
  • How to Freeze
  • Scoop the batter into the muffin cups, filling just above three-quarters full. Divide the topping among the muffins, pressing lightly. Freeze until set, about 3 hours. The banana muffins can be removed to zippered freezer bags at this point and stored for up to 2 months. When ready to bake, preheat the oven to 325 degrees F. Place the banana muffins in a pan and bake until they are lightly golden and a tester inserted in the center comes out clean, 30 to 35 minutes.
  • Scoop the batter into the muffin cups, filling just above three-quarters full. Divide the topping among the muffins, pressing lightly. Freeze until set, about 3 hours. The banana muffins can be removed to zippered freezer bags at this point and stored for up to 2 months. When ready to bake, preheat the oven to 325 degrees F. Place the banana muffins in a pan and bake until they are lightly golden and a tester inserted in the center comes out clean, 30 to 35 minutes.
  • Notes
  • Spray the top of a 12-cup muffin tin with nonstick spray and line it with standard cupcake liners: It's important to spray the top of the pan because the muffin tops will stick to the pan if you don't.
  • Add the eggs one at a time, beating well until fully incorporated.
  • Don't over-mix the Banana Muffins batter: Gradually add the dry ingredients to the wet, and mix with ease until just combined. Over-mixing the muffin batter will result in a tough texture.
  • Don't worry if you don't have a stand mixer; you can make these Banana Muffins with just a bowl and a whisk.