Sunday is usually the day I do some baking with the kiddos. A few Sunday’s ago I had some overripe bananas on the counter and instead of making banana bread, again, for the millionth time I thought it would be fun to try something a little different.
Brown sugar is my favorite because of the slight denseness it gives muffins and chewiness it gives cookies from the molasses. I thought why not swap out some of the regular sugar and add more brown sugar?
Then let’s add a delicious streusel on top. I mean, everything is better with streusel… amiright?
Throw in a little cinnamon and all the over-ripe bananas and these brown sugar banana streusel muffins might just be my new favorite of all time. They are dense yet sweet and with a delicious crumb topping.
Perfect for breakfast on the go or just a delicious snack while you’re working in your home office.
Start by preheating your oven to 375° F and lining a couple of muffin pans with paper liners. You can also spray them with nonstick cooking spray if you don’t have paper liners.
Make the streusel by combining regular sugar, brown sugar, salt, and flour in a bowl. Whisk lightly with a fork to combine than pour in the melted butter. Mix lightly so the butter crumbles into the mixture and you have dense, medium-large-ish crumbs.
In a large bowl with electric beaters or the bowl of a stand mixer, beat the butter and brown sugar together until fluffy. Add the eggs, vanilla, and milk and mix to just combine scraping down the sides if necessary.
Next, add the flour, baking powder, baking soda, salt and cinnamon and mix slowly to combine and just until you don’t see any streaks of flour left in the batter. Try not to overmix.
Add the very over-ripe bananas with the mixer on low and mix just to mash them and incorporate them into the batter. You still want delicious lumps of bananas in the batter.
Using a muffin scoop or large tablespoon, scoop the batter equally into the muffin tins. Each should be about 2/3 full. Fill the remaining space with the streusel topping, making sure to divide equally between all the muffins.
Bake the muffins at 375° F for 20-24 minutes or until a toothpick inserted in the center comes out almost clean with just a few crumbs attached.
Remove from the oven and let cool in the pan for about 5 minutes or until the pan is cool enough to touch with bare hands. Turn out the muffins onto a cooling rack to cool completely or you can enjoy one while they are still warm with a little butter smeared in the middle.
Oh so delicious! I think I might have to try making this recipe in a regular loaf pan.
Brown Sugar Banana Streusel Muffins
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1/4 tsp salt
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter melted
- 3/4 cup unsalted butter
- 1 cup packed light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup milk
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 4 bananas very ripe, mashed
- In a large bowl combine sugar, brown sugar, salt, and flour and whisk to combine. Pour in melted butter and mix until crumbly.
- Preheat oven to 375° F and spray 2 muffin trays with nonstick cooking spray or line with cupcake liners.
- In the bowl of a stand mixer beat the butter and brown sugar on medium-high until fluffy. Add eggs, vanilla, and milk and mix until just combined.
- Add flour, baking powder, baking soda, salt, and cinnamon and mix to combine. With the mixer on low, add the bananas and mix to mash and incorporate them into the batter.
- Scoop batter evenly into prepared muffin cups; each should be about 2/3 full. Top each with equal amounts of streusel mixture; about 2-3 Tbsp each.
- Bake at 375° F for 20-25 minutes or until toothpick inserted in center comes out clean. Remove from oven and let cool in tin for 5 minutes them remove to wire rack to cool completely.