Banana Streusel Muffins
Banana Bread Muffins with crumble topping are easy and delicious! Tender & moist bakery-style banana muffins with a cinnamon brown sugar topping then drizzled with vanilla glaze.
Servings: 12 muffins
Calories: 329kcal
Ingredients
Streusel Topping
- 5 tablespoons butter melted
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 cup all-purpose flour
Muffins
- 3 ripe bananas
- 2/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/3 teaspoon salt
- 1/3 cup canola oil
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 eggs
- 1 teaspoon vanilla extract
Glaze
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2-3 teaspoons milk
Instructions
- Preheat oven to 450°F.
- For the streusel topping, in a medium-sized bowl, combine butter, sugar, and cinnamon. Add the flour. Using a fork, mix until the mixture is crumbly. Set aside.
- In a large bowl, mash the bananas. Add sugar. Beat in the oil, eggs, and vanilla extract.
- Add the flour, baking powder, cinnamon, and salt. Mix until just combined.
- Scoop the batter into the muffin tin. Each one will be full, and that’s okay - it makes for tall muffins.
- Top each muffin with just enough streusel topping to fully cover the tops, gently pressing it into the batter as you go.
- Bake at 450°F for 8 minutes and then reduce the temperature to 350°F for the remaining 20-22 minutes.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk the ingredients together until smooth. The icing should not be too runny. Drizzle over the cooled muffins. Enjoy!
Video
Nutrition
Calories: 329kcal | Carbohydrates: 52g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 121mg | Potassium: 194mg | Fiber: 2g | Sugar: 29g | Vitamin A: 207IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 2mg