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Banana Streusel Muffins Recipe

Banana Streusel Muffins Recipe photo by Taste of Home

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I often make muffins for my husband and our two teenage sons. I like to use whatever fruit is in season, and since bananas are available year-round, I make this recipe frequently.

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Banana Streusel Muffins Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

10 20 30

Ingredients

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
2 eggs
1 cup (8 ounces) sour cream
1/4 cup butter, melted
2 medium ripe bananas, mashed (1 cup)
STREUSEL:
1/4 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter

Directions

In a large bowl, combine the flour, sugar, baking powder, salt, baking soda and cinnamon. In a small bowl, beat eggs, sour cream, butter and bananas; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full.
For streusel, combine sugar, flour and cinnamon in a small bowl; cut in butter. Sprinkle over muffins. Bake at 375° for 20-25 minutes. Yield: about 1 dozen.

Nutritional Facts 1 serving (1 each) equals 285 calories, 10 g fat (6 g saturated fat), 64 mg cholesterol, 263 mg sodium, 44 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Banana Streusel Muffins in Country Extra March 1997, p49

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Reviews for Banana Streusel Muffins

Banana Streusel Muffins

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Reviewed on Nov. 03, 2012 by bschuck

These muffins taste very good. I added some chopped walnuts to the streusel topping. My only complaint is there was melted butter in the bottom of my stoneware after they came out of the oven.

Reviewed on Oct. 24, 2011 by MissKarla

This was a good moist muffin. I used a #20 scoop and made 18 muffins. Only gave it a four stars because the banana flavor was very subtle. Next time I'll add 1/8 tsp. of nutmeg to see if this will help with the banana flavor.

Reviewed on Nov. 20, 2010 by Lorelie1

Excellent! I too added just a touch of vanilla. Very moist...definately making them again!

Reviewed on May. 14, 2010 by melinda.

easy and so delicious!

Reviewed on Apr. 16, 2010 by SWEETPEA123

These turned out very light and moist. The trick is to not over mix the batter-as soon as the flour mixture is wet, STOP! Doesn't have to be perfectly well mixed! I also found this recipe to make 18 large muffins and 12 minis-I filled the baking cups just a hair over half full and doubled the streusel topping to make sure all got a nice topping. I also added 1 teaspoon of vanilla to the egg/sour cream/wet stuff mixture.