How long do banana muffins last?

These banana muffins last for about 5 days at room temperature. To keep them for about a week, you can put them in the fridge for the last few days to prolong their freshness.

How to store banana muffins?

You can easily store banana muffins in the tin loosely covered with aluminum foil and keep it on the counter.

How can I make my muffins lighter and fluffy?

Spooning and leveling your flour and not over-mixing helps to make light and fluffy muffins.

What is the secret to making moist muffins?

A mixture of both butter and oil is the secret to making perfectly moist muffins! Butter adds flavor and oil creates a moist crumb.

What is the streusel on crumb topping made of?

Streusel is traditionally made with flour, butter and sugar. This crumb topping uses cinnamon and brown sugar.

Cinnamon Streusel Banana Muffins

cinnamon streusel banana muffins

A cinnamon swirl banana muffin sitting on a muffin liner.

Print Recipe

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4.8 from 4 reviews

Say goodbye to boring banana muffins and hello to these moist, cinnamon swirl banana muffins topped with streusel. These muffins taste like coffee cake!

Author: Marley
Prep Time: 5
Cook Time: 25
Total Time: 30
Yield: 12 1x
Category: Breakfast
Method: Bake
Cuisine: American

Ingredients

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Muffins:

5 ripe bananas
2 large eggs
1/2 cup brown sugar, packed
1/4 cup salted butter, melted
1/4 cup neutral oil
2 cups all-purpose flour, spooned and leveled
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt

Cinnamon Swirl Filling:

2 tablespoons brown sugar
1 tablespoon melted butter
1/2 teaspoon cinnamon

Streusel Topping:

1/4 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon cinnamon
3 tablespoons cold butter, cubed

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Instructions

To make the muffin batter, add the ripe bananas, eggs, brown sugar, melted butter, and oil to a mixing bowl. Mix until the bananas are broken down into small pieces.
Next, add the flour, cinnamon, salt, and baking soda. Begin to mix the wet and dry ingredients together until just combined.
Preheat your oven to 350°F. Line a 12-cup muffin tin with parchment paper cups. Use cooking spray to grease the liners before filling the cups halfway with muffin batter.
Mix the brown sugar cinnamon swirl filling and add a teaspoon to the centers of each of the muffin cups. Use a toothpick or knife to gently swirl the cinnamon sugar through the batter. Top the muffins with the remaining batter.
In a small bowl, whisk together the flour, brown sugar, and ground cinnamon for the streusel topping. Use a pastry cutter or your fingers to rub the cold butter into the dry mixture until the butter is in small pieces. Top each of the muffins with the crumb topping before putting them in the oven.
Bake the muffins at 350°F for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs. The edges of the muffins should be lightly golden brown.

Notes

Note: Baking time may vary depending on your oven, how ripe your bananas are, and how full your muffin cups are. If your muffins don't seem fully baked by the 22-minute mark, bake for a few more minutes and check for doneness by pricking the center of a muffin with a toothpick or a small knife.

Find it online: https://bakedabundance.com/cinnamon-streusel-banana-muffins/