Overripe bananas have never had a better calling than to become banana cinnamon streusel muffins. A sweet crumble topping adds some crunch to the perfect moist & fluffy muffin. Get out your muffin pan & bake a batch to find out just how amazing this recipe is.
This is hands down my kid's favorite way for me to transform those bananas they call "squishy and brown". These are the best sweet breakfast muffins for kids. Warning - your family will want these for breakfast, lunch, snack, dinner, dessert, and second dessert. Hide them if you want them to last!
These homemade muffins are the baked goods that the entire family will request for breakfast often. We love anything banana, especially for breakfast like my Banana Protein Smoothie or fresh Banana Juice.
Jump to:
- Ingredients for Banana Streusel Muffins
- How to Make Homemade Muffins
- Mix the Banana Muffin Batter
- Fill up the Muffin Pan
- Make the Cinnamon Streusel Topping
- How Long to Bake the Muffins
- Why Bake Muffins at 2 Different Temperatures?
- Storing & Freezing Banana Muffins
- More Breakfast Baked Goods
- The Best Banana Cinnamon Streusel Muffins
Ingredients for Banana Streusel Muffins
Here are the ingredients you will need to make these:
This rustic banana muffin recipe will need 3 large overripe bananas. From there the basic muffin recipe is what we use. The buttermilk and real butter are also important so I recommend following this recipe as listed.
This recipe also calls for real butter, buttermilk, and brown sugar which makes these feel like an indulgent breakfast. These muffins are a flavor explosion with bakery-style quality & pretty high dome tops.
- Ripe Bananas - overripe is even better or frozen bananas that have been defrosted.
- All-Purpose Flour - nothing fancy here.
- Baking Soda & Powder - so the batter rises.
- Eggs - room temperature mixes easier.
- Salted Butter - adds more flavor that oil.
- Granulated & Brown Sugars - the combination is amazing.
- Buttermilk - adds tang & richness.
- Cinnamon - the spice that elevates the recipe.
- Vanilla - yummy flavor boost.
- optional - chopped almonds or walnuts
See the recipe card for full amounts & step-by-step instructions.
How to Make Homemade Muffins
The key is to remember that several ingredients need to be at room temperature. So plan ahead and get those on your counter before starting the rest. This applies to eggs and butter.
Below you will find the step-by-step instructions for making homemade banana cinnamon streusel muffins. The batter whips up in minutes. Then sprinkle on the cinnamon sugar topping until they are covered. Bake them in the oven using a foolproof bakery trick using two temperature ranges.
Temperature to Bake Banana Muffins
Preheat the oven to 425°.
While the oven is warming up, prepare your muffin pan. You can use a nonstick pan, or muffin liners, or spray your pan with nonstick spray. I like to use a nonstick spray so they pop out easily. When making muffins for a party, potluck, or bake sale it is best to use pretty muffin liners.
Mix the Banana Muffin Batter
In a large mixing bowl begin mashing up the bananas. Use a potato masher for this or a large fork. Mash until they are almost like a puree. It is ok to have small chunks just not large ones.
Landon loves these so much that he actually offers to help. He thinks that if he helps they will be ready faster. I enjoy having him bake with me so I don't have it in my heart to break the news to him that he kinda slows me down and makes things messier. But he does help keep it interesting and he loves to use the potato masher on the bananas.
Now for the rest of the batter ingredients. Next, add melted butter and both sugars. Stir by hand. You do not want this batter overworked which will make the muffins tough.
Add eggs and vanilla and stir to combine. Add buttermilk and stir.
For the dry ingredients, in a separate bowl, add baking powder, baking soda, and flour. Stir by hand with a wooden spoon until the dry ingredients just come together and there are no lumps.
Now add the dry ingredient mixture to the wet banana mixture. Add the flour mixture gradually and stir until smooth.
Fill up the Muffin Pan
Once the banana muffin batter is ready, it is time to get it into the muffin pan. We are making regular-sized muffins for this, not a mini muffin pan.
Fill the wells in the muffin pan ¾ of the way up. The rest of the space will be to hold the streusel topping mixture. The muffins will expand as they bake and become big and fluffy. Do not overfill.
Make the Cinnamon Streusel Topping
The homemade banana muffin batter is ready to go in the pan. Now it is time for the fun, crunchy, & sweet topping. The cinnamon streusel crumbs that go on top of the batter are what make these the best banana muffins ever.
In a new small bowl combine the streusel topping ingredients and mix by hand or with two forks to combine. It should be like a coarse sand consistency with some butter lumps.
Divide the streusel topping evenly over the 12 muffins. The muffin tin will be almost overflowing with batter & the crumble mixture.
How Long to Bake the Muffins
- Bake for 8 minutes at 425°.
- Immediately drop the oven temperature to 350° (do not open the oven or rotate the muffin tin) and bake for another 7 minutes.
- Check to be sure the muffins are ready with a toothpick. It should come out clean when passed through the center of a muffin. The domes should be golden and have risen considerably with the streusel topping browned.
Why Bake Muffins at 2 Different Temperatures?
Why two temperatures? The method of baking muffins at an initial high temperature helps create the irresistible tall domes.
This bakery-style recipe trick is what makes these muffins burst high with the hot heat.
Then the second temperature which is lower continues the baking so that the muffins are cooked on the inside but not overdone on the outside.
Can I make these in a mini muffin pan?
These are baked in a regular-sized muffin pan. You can make mini banana muffins too. If you want to do that, keep in mind the cooking time will be less. I suggest 10-12 minutes at 375° but have not tried that yet.
For a foolproof mini muffin recipe with fruit, try my Old-Fashioned Blueberry Mini Muffins. They are sweet little bites bursting with fresh blueberries & a hint of almond. So good!
Storing & Freezing Banana Muffins
These muffins are best enjoyed fresh and warm from the oven. If you do have leftovers, banana muffins will stay fresh for up to 3 days. To store them, place them in an air-tight container with a lid or a Ziploc bag. Seal and store in a cool & dry place.
Banana muffins also freeze well. I recommend wrapping each in plastic wrap. Then place them in a Ziploc freeze bag & seal them. Store in the freezer for up to 30 days.
When you want to enjoy a frozen muffin, place one or more on a plate. Let defrost overnight on the kitchen counter. Enjoy in the morning.
More Breakfast Baked Goods
If you love sweet baked goods for breakfast, I also recommend the following recipes:
Product Recommendations for this Recipe:
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The Best Banana Cinnamon Streusel Muffins
Equipment
- muffin pan
Ingredients
- 3 overripe bananas mashed
- ½ C salted butter melted
- ¼ C granulated sugar
- ½ C brown sugar tightly packed
- 2 eggs room temperature
- 1 tablespoon vanilla
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ C buttermilk room temperature
- 2 C all-purpose flour
Streusel Topping Ingredients
- ⅓ C all-purpose flour
- ½ C brown sugar tightly packed
- 1 teaspoon ground cinnamon
- ¼ C salted butter room temperature
Instructions
- Preheat oven to 425°
- Grease muffin pan so the dough does not stick.
- Mash bananas in a large bowl using a fork or potato masher. Bananas should be well mashed and almost like a puree.
- Add in melted butter and both sugars. Stir by hand. You do not want this batter overworked which will make the muffins tough. Add eggs and vanilla and stir to combine. Add buttermilk and stir.
- In a separate bowl, add baking powder, baking soda, and flour and stir by hand until the dry ingredients just come together and there are no lumps.
- To the banana mixture, add the flour mixture gradually and stir until smooth.
- Spoon batter evenly into the 12 muffin openings in the tin. They should be about ¾ of the way up each opening.
- In a new small bowl combine the streusel topping ingredients and mix by hand or with two forks to combine. It should be like a coarse sand consistency with some butter lumps.
- Divide the streusel topping evenly over the 12 muffins.
- Bake for 8 minutes at 425°.
- Immediately drop the oven temperature to 350° (do not open the oven or rotate the muffin tin) and bake for another 7 minutes.
- Check to be sure the muffins are ready with a toothpick. It should come out clean when passed through the center of a muffin. The domes should be golden and have risen considerably with the streusel topping browned.
- Let cool 5 minutes on a wire rack before enjoying.
- These can be stored in an airtight container overnight on the counter– if they last that long!
Laura Lee says
As always, this recipe looks yummy!!!
Angela says
You are always so kind Laura Lee! Thank you!
Rachel DeMello says
These look delicious! I'm adding this to my list of breakfast food to eat on our way to school this year. 😉
Lisa Manderino says
Those look amazing! I am going to go try it out!
Melissa Parcel says
I am a fan of streusel anything, so this looks amazing!
Sian says
These look so yummy! I usually make banana bread with my overripe bananas but I'm going to try this next time 🙂
Robin says
Great recipes! Awesome pics too!
Angela says
Thank you. I hope you try this recipe, it is really a great one and easy enough my littlest can help out.
Suzan | It's My Sustainable Life says
Yes, please & may I request added streusel topping on mine, please?
Angela says
Double streusel for you!
Candy K says
These look amazing! We will definitely be making them.
Heather says
This sounds delicious! I will definitely have to try it soon.
Tiffany says
YUM! I love making banana anything - this has to make its way into the rotation!
judean says
This just makes my mouth water...I want some for breakfast tomorrow!!
Paloma says
mmm I love anything banana, will have to try this!
Tiffany says
These look great! I love that you let Landon "help"...my kids are good at that too. 😉
Stacey says
I’ve made banana bread with overripe bananas, but never muffins! Now I have a new recipe to try. The topping sounds really good, too!
Cynthia says
These look amazing. I pinned to refer back to next time I have some brown bananas 🙂
Angela says
Great, you will want your bananas to turn brown just so you can make these - trust me!
Karla Petersen says
My Bigs went down to Grandpa's this past weekend (my Dad's) and came back with 3 overripe bananas. PERFECT timing. And my Big, Gabriella, likes baking projects with the Littles, so I just printed this and they are charged with making muffins tonight. Thanks!
Angela says
Perfect, cannot wait to hear how it goes.
KENDRA says
I'll have to check our over-ripe banana supply! These look fantastic!
Christina Furnival Real Life Mama says
*drooling* yum!! This would be great to make with my kiddos!
Alexandra says
Thank you for sharing! sounds like a delicious recipe
Jennifer Morrison says
These look so delicious!!! I love streusel, but have never tried it with banana. WE will have to give it a try!
Angela says
It is a match made in breakfast heaven.
Dawnmarie @ EnjoyingtheDays says
These look like such a yummy treat that I was forced to pin your recipe. Yes, I was forced. My fingers made me. Maybe it was my taste buds that made me. Either way, I might try to make these one day.
Angela says
I am so sorry for the "forced pinning". Hopefully, you find yourself inflicted with that issue on my blog again in the near future.
Amy says
Can I just say yummmmm. I'm actually very upset that I just gave my too ripe bananas to my mom tonight. My son would love these. I will definitely be making these with the next too ripe bananas! Thank you for sharing because I'm always looking for new and easy recipes I can get my 4 year old to eat.
Lina says
I love anything with bananas and this is one delicious looking recipe. I will have to make it soon.
Bee says
These look so yummy! I love anything with a streusel topping! Will definitely give this recipe a try.
Annette Durbin says
YUM!!! These look scrumptious!!! I will be trying these the next time our bananas overripe!
T.M. Brown says
These sound and look sooooo yummy! I love the crumb topping!
Catherine says
These sound so delicious!! Can't wait to try them out!!
Maria says
These look delish! If only they could magically appear in my house...right now!
Sharon Doring says
Yum! My kids have been asking for banana bread. This looks like a great recipe to try for them.
Thank you for linking up w us at Creative Muster! We are pinning this! Many blessings to you. xoxoxo Sharon
Angela says
Great, this would be perfect for them and to get them involved in the kitchen. Hope you all enjoy it!
Miz Helen says
We will really enjoy your muffins! Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday.
Miz Helen
Jere Cassidy says
I love streusel on top of muffins. Always looking for good ways to use up my brown bananas and this muffin recipe looks delicious, they are nice and tall and look so fluffy inside..
Monika says
Could this be made in a reg cake pan rather than cupcake pan. What size do you think? And do think same temp?
Angela says
Hi Monika, good question. I have never tried to make this other than in muffin form. Whether it works in a loaf pan or a round cake pan, I am not sure. I did some googling and didn't find a clear answer - this may be an experiment I try someday and write about since there are no clear answers. If you are willing to try it out my best guess now is that if you are thinking around 9" cake pan would be to cook it at a temperature 25° lower and start checking it for doneness with a toothpick inserted at the same time.
Andrea Maddox says
I've make these muffins several times now and they are wonderful. Followed your directions to a "T" and these babies come out perfect every time. They look beautiful and taste just like a treat from a bakery. Thank you for the recipe and baking tips.
Angela says
Thanks, Andrea for the kind words. I am so glad you found this bakery-style mini muffin recipe and loving it.