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Banana muffin in brown muffin paper with crumbles of streusel topping in front.
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4.86 from 14 votes

Banana Muffins

These easy banana muffins are tender and buttery, and topped with a delicious cinnamon streusel.
Prep Time10 minutes
Cook Time18 minutes
Additional Time5 minutes
Total Time33 minutes
Course: Muffin recipes
Cuisine: American
Servings: 12 large muffins
Calories: 347kcal
Author: Cheryl Bennett

Ingredients

Muffins

  • 1 ¾ cups all purpose flour 210g
  • 4 tbsp. cornstarch UK: cornflour / 30g
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup. sugar 200g
  • 4 tbsp. unsalted butter melted and cooled / 57g
  • 2 large eggs room temp
  • 1 ½ cups mashed banana 3 - 4 medium bananas / 350ml
  • ⅓ cup Greek yogurt plain / 75ml
  • 1 ½ tsp. vanilla

Streusel Topping

  • ½ cup flour
  • ½ cup packed brown sugar
  • ¼ cup butter melted and cooled
  • ¼ cup oats
  • ¼ cup sliced almonds toasted
  • 1 tsp. cinnamon

Instructions

  • Preheat oven to 400°f / 200°c degrees.

Make streusel topping

  • Combine all ingredients for streusel, except butter, in medium bowl. Mix with fork to combine. Drizzle butter over the mixture, then mix with fork until it you have coarse crumbs. (It will look like wet sand) 
    Cinnamon almond streusel in bowl.

Make muffin batter

  • Combine flour, cornstarch, baking soda, salt & sugar in a large bowl.
  • Whisk to thoroughly combine and set aside.
  • In a medium bowl, whisk eggs, butter, banana, yogurt and vanilla together.
    Wet and dry ingredients, in separate bowls.
  • Pour wet ingredients on top of dry ingredients and fold gently until just combined, making sure to scrape the bottom of the bowl. Do not overmix. (Your laziness will be rewarded, I promise.)
    Pouring wet ingredients into dry ingredients for muffins.
  • Portion muffin batter evenly between the 12 muffin cups.
    Scooping muffin batter into paper liners.
  • Top generously with streusel topping (about 2 tbsps. each) and bake for 20 - 22 minutes. (Check for doneness with a toothpick or wooden skewer)
    Muffins topped with streusel, ready for the oven.
  • Cool in pan for 5 minutes, then remove carefully to a wire rack to cool completely.
    Store leftover muffins in an airtight container at room temperature for up to 4 days.

Notes

  • Store leftover muffins at room temperature for up to 4 days in an airtight container.
  • To keep muffins longer than 4 days, store in the refrigerator for an extra day or two, or freeze for up to 3 months.
  • I use tulip muffin papers when I make muffins. The recipe yields 12 large bakery-style muffins, and that's exactly what you'll get. However, if you use regular cupcake papers (like the ones at the grocery store), you will get 14 - 16.
  • A note on salt – Not all salt is created equal. A teaspoon of Diamond Crystal kosher salt weighs about 2.7 grams, Morton's kosher salt weighs a little over 5 grams for a teaspoon and table salt weighs 6 grams for a teaspoon. So, adjust accordingly, depending on what kind of salt you are using.

Nutrition

Serving: 1g | Calories: 347kcal | Carbohydrates: 60g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 321mg | Potassium: 185mg | Fiber: 2g | Sugar: 32g | Vitamin A: 306IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 2mg