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.

What is Brown Sugar Banana Streusel Muffins?

Brown Sugar Banana Streusel Muffins combine the moist, flavorful goodness of banana bread with the irresistible crunch of a streusel topping. The streusel, made from a mix of brown sugar, all-purpose flour, and melted butter, adds a delightful texture contrast to the soft, banana-infused muffin base. These muffins are perfect for using up overripe bananas and make for a delicious treat any time of the day.

Why You’ll Love this Recipe

I have a special connection to this recipe because it reminds me of weekend mornings spent baking with my grandmother. The combination of ripe bananas and sweet streusel takes me back to those cherished moments. Plus, these muffins are incredibly versatile – you can enjoy them warm out of the oven, pack them in lunchboxes, or even freeze them for later. The recipe is straightforward, and the results are consistently delicious.

Ingredients

Streusel

• Sugar: Adds sweetness and helps create a crunchy texture.
• Brown Sugar: Provides a deeper, caramel-like flavor and enhances the moistness.
• Salt: Balances the sweetness and enhances the overall flavor.
• All-Purpose Flour: Forms the base of the streusel, giving it structure.
• Unsalted Butter (melted): Binds the ingredients together and adds richness.

Muffins

• Unsalted Butter: Adds richness and moisture to the muffins.
• Light Brown Sugar: Sweetens the muffins and adds a hint of molasses flavor.
• Large Eggs: Provide structure and stability to the batter.
• Vanilla Extract: Enhances the overall flavor with its sweet, aromatic notes.
• Milk: Adds moisture and helps create a tender crumb.
• All-Purpose Flour: Forms the base of the muffin batter, giving it structure.
• Baking Powder: Helps the muffins rise and become fluffy.
• Baking Soda: Works with the baking powder to ensure the muffins rise properly.
• Salt: Balances the sweetness and enhances the overall flavor.
• Ground Cinnamon: Adds warmth and a hint of spice.
• Very Ripe Bananas (mashed): Provide natural sweetness, moisture, and a rich banana flavor.

Substitutions & Additions

If you don’t have all the ingredients on hand, don’t worry! Here are some substitutions you can make:

• Butter: You can use margarine or coconut oil instead of unsalted butter.
• Milk: Any plant-based milk like almond or soy milk works well as a substitute.
• Brown Sugar: If you’re out of brown sugar, you can use white sugar with a tablespoon of molasses.
• Bananas: If you don’t have ripe bananas, you can use applesauce or pumpkin puree as an alternative.

How to Make this Recipe

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.

Cooking Tips & Tricks

Bananas: The riper the bananas, the better. Overripe bananas add more sweetness and moisture to the muffins.

Mixing: Be careful not to overmix the batter once you add the dry ingredients. Overmixing can lead to dense muffins.

Streusel: For an extra crunchy topping, you can add chopped nuts like pecans or walnuts to the streusel mixture.

Storage: Store the muffins in an airtight container at room temperature for up to 3 days or freeze them for up to 3 months.

Serving Suggestions

These muffins are delicious on their own, but here are a few serving suggestions to elevate your muffin experience:

• Breakfast: Pair with a cup of coffee or tea for a perfect start to your day.
• Snack: Enjoy with a dollop of Greek yogurt and a drizzle of honey.
• Dessert: Serve warm with a scoop of vanilla ice cream for a decadent treat.

Storage Suggestions

To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze the muffins. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer the muffins to a freezer-safe bag or container. They can be frozen for up to 3 months. To reheat, simply microwave for 20-30 seconds or warm in the oven at 350°F for 10 minutes.

Recipe FAQ

Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute whole wheat flour, but the muffins may be denser. You might want to use half whole wheat and half all-purpose flour for a lighter texture.

Can I add nuts or chocolate chips to the batter? Absolutely! Feel free to fold in ½ cup of chopped nuts or chocolate chips into the batter before scooping it into the muffin cups.

How do I know when the muffins are done baking? The muffins are done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.

Can I make these muffins gluten-free? Yes, you can use a gluten-free all-purpose flour blend in place of the regular flour.

What can I use instead of bananas? If you don’t have bananas, you can use applesauce or pumpkin puree as a substitute.

These Brown Sugar Banana Streusel Muffins are a delightful treat that combines the sweetness of ripe bananas with a crunchy streusel topping. They’re easy to make and perfect for any occasion. I hope you enjoy baking and eating these muffins as much as I do.

I think I might have to try making this recipe in a regular loaf pan.