Overripe bananas become the best fluffy banana streusel muffins. This sweet breakfast muffin recipe is a kid and adult favorite. A touch of cinnamon & brown sugar makes the topping irresistible. This recipe is made from scratch & gives you moist & pretty bakery-style muffins.
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!