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Banana Streusel Muffins Recipe

Banana Streusel Muffins Recipe

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. YIELD:12 servings


  • 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)
  • 1/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons butter


  • 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.

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

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Reviewed Jun. 26, 2015

"I baked these to serve after a meeting. They are a good muffin. Next time, though, I will omit the streusel topping. I don't think they need the extra sweetness."

Reviewed Sep. 24, 2014

"Absolutely delicious. I used two ripe bananas and they gave the muffins a wonderful banana flavor. I followed the recipe exactly. I will definitely have these muffins again and again. Here is the link to my review with my picture:
I highly recommend this recipe as a Volunteer Field Editor for Taste of Home."

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."

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."

Reviewed Nov. 20, 2010

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

Reviewed May. 14, 2010

"easy and so delicious!"

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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