The Best Banana Crumb Muffins
Soft and fluffy Banana Crumb Muffins! These scrumptious muffins are so delicious. They have a cinnamon sugar streusel sprinkled on top before baking. It's a great way to use up ripening bananas!
Ingredients
For the muffins
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tbsp cornstarch
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1/2 cup dark brown sugar*
- 1/2 cup white sugar
- 2 eggs
- 1 tbsp vanilla
- 1 1/4 cups bananas about 3 medium or 2 large, mashed
- 1/2 cup full-fat sour cream room temperature
For the streusel
- 1/2 cup light brown sugar
- 1/3 cup all-purpose flour
- 1/2 tsp cinnamon
- 3 tbsp butter softened
Instructions
For the streusel
- In a medium-sized bowl, add flour, brown sugar, cinnamon, and softened butter. Using your hands, mix this until crumbly and combined. Set aside while you make the muffin batter.1/2 cup light brown sugar, 1/3 cup all-purpose flour, 1/2 tsp cinnamon, 3 tbsp butter
For the muffins
- Preheat oven to 375℉/190℃. Line your muffin tin with 12 liners (or 9 tulip liners) and set aside. Mash the bananas and set aside.1 1/4 cups bananas
- In a medium sized bowl, add in flour, cinnamon, cornstarch, baking soda, baking powder, and salt. Stir to combine and set aside.2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp cinnamon, 1 tbsp cornstarch, 1/4 tsp salt
- In a large bowl, add softened butter, brown sugar, and white sugar. Beat on medium speed for 2-3 minutes until it’s light and fluffy. Make sure to scrap the sides of the bowl.1/2 cup unsalted butter, 1/2 cup dark brown sugar*, 1/2 cup white sugar
- Add the eggs and vanilla into the bowl and mix on medium speed until well combined. Make sure to scrap the sides of the bowl.2 eggs, 1 tbsp vanilla
- Add in the mashed bananas and mix on medium speed until well combined, scraping the sides of the bowls when needed.1 1/4 cups bananas
- Alternate between adding in the dry ingredients and the sour cream. Starting with the dry ingredients, add about 1/3 of it in and gently mix. Then add in about 1/2 of the sour cream, mix until just combined, and go back and forth like this until everything is mixed in. You should start and end with mixing the dry ingredients. I used an electric mixer to add in the ingredients until the last addition of dry ingredients, I mixed that in with a spatula. Mix until just combined between each addition. Watch the video below for reference.1/2 cup full-fat sour cream
- Evenly divide the batter between 12 liners (for regular muffin liners) or 9 for tulip liners. They should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle a handful of streusel on top of each muffin.
- Bake the muffins at 375°F for 20-28 minutes in regular liners, or 30-35 minutes in tulip liners. The muffins are ready when a toothpick inserted comes out clean. I did tulip liners and mine took 32 minutes.
- These muffins stay fresh covered at room temperature for up to 3 days, and in an airtight container in the refrigerator for up to a week!
Notes
Dark brown sugar - You can use light brown or dark brown sugar.