Ok! So I'm bragging but these really easy to make Banana Streusel Muffins are sure to become a favorite. A simple to make pecan and brown sugar streusel top a banana muffin for an anytime treat.
A few pantry ingredients go together quickly to make this muffin which can be frozen for a treat with no effort. While I made these six in the larger muffin cups, they can also be made in the regular size pan for 12 muffins.
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Why You'll Want to Make These Banana Muffins
- They're super easy to make.
- Pantry ingredients are all that are needed.
- The muffins are loaded with flavor and texture.
- They can be frozen for later.
Recipe Ingredients
Pecan Streusel
FRONT ROW: Unsalted butter, brown sugar, cinnamon
BACK ROW: Pecans, all-purpose flour
Banana Streusel Muffins
FRONT ROW: Salt, vanilla, baking powder, egg
MIDDLE ROW: Unsalted Butter
BACK ROW: Granulated sugar, all-purpose flour, bananas
Vanilla Drizzle
FRONT ROW: Unsalted butter, vanilla, milk
BACK ROW: Powdered sugar
Be sure to see the recipe card below for the full ingredients and instructions.
Step by Step Instructions
Pecan Streusel
Step 1.Place the flour, brown sugar, pecans, and cinnamon in the bowl of a food processor. Step 2. Process until the nuts are finely ground. Step 3. Transfer to a bowl and add the melted butter.
Banana Streusel Muffins
Step 5. Combine the flour, sugar, baking powder and salt. Whisk together. Set aside. Step 6. Place the bananas in the processor bowl and process until smooth, scraping down as necessary. Transfer to a medium size bowl. Step 7. Combine the melted butter, egg, and vanilla. Step 8. Combine the butter mixture with the pureed bananas. Add the flour mixture, and stir in only until all the flour is moistened. It will be a thick batter.
Step 9. Divide the batter between the 6 large muffin cups filling the cup about halfway. Top the batter with ¼ cup of the pecan streusel. Step 10. Bake as directed. Step 11. If using the vanilla drizzle, melt the butter and combine the powdered sugar, butter, vanilla and milk in a medium size bow. Step 12. Stir together until it is smooth. If it is too thick add milk by the teaspoonful until it is thin enough to drizzle, if too thin, add a bit more powdered sugar.
Recipe FAQ'S
Make the streusel first. After it is made be sure to chill it while preparing the rest of the recipe. This is especially important if the butter has been melted. Chilling the crumbs keeps their shape and helps keep them from sinking into the batter.
Yes the can. The skin should be speckled with brown but should not be black. Overly ripe bananas can be more watery which can throw the proportion of the ingredients off.
For the best flavor, let the muffins come to room temperature so all of the flavors blend.
Storage and Freezing
These muffins hold well for several days at room temperature. For longer storage, freeze them. Thaw at room temperature and freshen in a 350°F oven for 10 to 15 minutes for the large muffins 8 to 10 minutes for the small ones.. Cool completely to serve.
Expert Tips
- When combining the wet and dry ingredients, don't over mix. Just mix gently until all of the flour is incorporated.
- If there is time, chill the muffins overnight without the streusel. Add the streusel just before baking. This helps the muffins crown better.
- Brown sugar can be substituted for the granulated if desired for a deeper taste.
- Serve them plain, dusted with powdered sugar or drizzled with the vanilla drizzle.
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Best Banana Streusel Muffin Recipe
Ingredients
Pecan Streusel
- ½ cup all-purpose flour (70 grams)
- ⅓ cup brown sugar, packed (65 grams)
- ½ cups pecans (60 grams)
- ¾ teaspoon cinnamon
- 3 to 4 tablespoons unsalted butter, melted (42 to 55 grams)
Banana Streusel Muffins
- 1 ¼ cups all-purpose flour (175 grams)
- ⅔ cup granulated or brown sugar (packed) (130 grams)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup bananas, ripe (about 2 bananas)
- ½ cup unsalted butter, melted (114 grams or 1 stick)
- 1 large egg
- 1 teaspoon vanilla
Vanilla Drizzle
- 1 cup powdered sugar (130 grams0
- 1 tablespoon unsalted butter (15 grams)
- 2 tablespoons milk, approximately
- ½ teaspoon vanilla
Instructions
Pecan Streusel
- Place the flour, brown sugar, pecans and cinnamon in the bowl of a processor. Process until the pecans are finely cut in. Transfer to a medium size bowl.
- Add the melted butter and mix with a fork until crumbs form starting with 3 tablespoons of melted butter. Add the remainder if it is dry. Refrigerate while making the rest of the recipe.
Banana Streusel Muffins
- It is best to use paper liners for these muffins as the streusell can fall off it turning the muffin tins upside down to release them.
- Preheat the oven to 375F. Fill 6 large or 12 regular size muffin wells with paper liners or spray with non-stick baking release. Set aside.
- Whisk together the flour, sugar, baking powder and salt in a large bowl.
- Place the bananas in the processor bowl (no need to clean it) and process until smooth, scraping down as needed. Transfer to a medium size bowl.
- Whisk the banana puree, melted butter, egg and vanilla together.
- Pour the liquid over the flour mixture and mix gently only until all of the flour is incorporated. The batter will be thick.
- Divide between the muffin wells about ½ way up.
- Top with ¼ cup of the streusel for the large muffins or 2 tabelspoons for the regular size.
- Bake the large muffins for 25 to 28 minutes and the regular size for 15 ot 18 minutes or until a tester comes out clean. Don't over bake them.
- Cool 10 to 15 minutes and lift the muffins out of the pan using the edge of the paper liners. Cool completely before serving or freezing.
- Vanilla Drizzle
- Combine all of the ingredients in a medium size bowl, stirring briskly until it is smooth. If too thick, thin with a teaspoon more milk as needed. If too thin, add a bit more powdered sugar.
- When cool, leave plain, dust with powdered sugar, or drizzle with the vanilla drizzle.
- These can be held for 2 days at room temperature or frozen (without the drizzle), well wrapped for 2 months.
Notes
Nutrition
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