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Banana Streusel Muffins Recipe
Banana Streusel Muffins Recipe photo by Taste of Home

Banana Streusel Muffins Recipe

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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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Banana Streusel Muffins in Country Extra March 1997, p49

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.

Reviews for Banana Streusel Muffins

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Nov. 3, 2012

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.

MY REVIEW
Reviewed Oct. 24, 2011

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.

MY REVIEW
Reviewed Nov. 20, 2010

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

MY REVIEW
Reviewed May. 14, 2010

easy and so delicious!

MY REVIEW
Reviewed Apr. 16, 2010

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.

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