The Best Banana Muffins You Will Ever Put in Your Mouth

Alternate titles:

Banana Muffins You’ll Want to Make Out With

Banana Muffins, Get in Mah Belleh!

HolyShitThisIsGood Banana Muffins

Sorry, I Ate All the Streusal with a Fork

banana muffins with streusal topping

 I think this is the first recipe I’ve ever posted on this blog, and depending on how well it’s received, it may very well be the last. But who doesn’t love banana muffins? Probably lots of people.

I hated bananas and banana bread until I had babies and all of the sudden we were chock full of bananas up in here. I made banana bread for years, and it was good, but then I tweeked my recipe to banana muffins, and BOOM. That’s the sound of your taste buds exploding.

A conversation between my husband and his boss:

Christian: There is a banana muffin on your desk courtesy of Mrs. Torres
Boss: Cool.
Boss [again]: Thank her for me.
Boss [still]: I am starving. This will help.
Boss: OMG this muffin is amazing.

See? Brought a grown man to his knees, these muffins did.

banana muffins with streusal topping

Banana muffins with streusal topping

AKA The Best Banana Muffins You Will Ever Put in Your Mouth with Amazing Streusal Topping You May Try to Eat with a Fork.

Ingredients (muffins)

  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) butter, softened
  • 3/4 cup brown sugar
  • 2 eggs
  • 2 cups mashed bananas

Ingredients (streusal)

  • 1/2 cup all purpose flour
  • 1/4 cup packed brown sugar
  • 1/2 stick unsalted butter
  • 1/2 teaspoon ground cinnamon

Directions

Preheat oven to 350 degrees. Pat yourself on the back – you’re almost done!

Combine flour, baking soda, and salt in a large bowl and set aside. if you have young kids helping you, set it FAR ASIDE because for some reason they think flour is mighty tasty. Know this: if you’ve had baked goods from the Torres household, it’s likely had little fingers in it. I don’t stress about it because a) they’ve washed their hands, and b) it all cooks out in the oven right?

Okay, where was I? Right. Setting aside the flour.

In a separate bowl (I use my Kitchenaid stand mixer) cream together the butter and the brown sugar. This is where I let my kids have a tiny taste because I’ve convinced them that tasting it after the eggs are added will make them horribly sick.

Now add in the eggs and mashed bananas and mix until well blended.

Add wet mixture to your flour mixture and stir just until well moistened. Related: I hate the word moist and any derivation of it.

Pour into prepared muffin tin. I use a jumbo muffin tin (makes 6 at a time) lined with jumbo liners. You should still have some batter left after the first batch. It makes about 8 or 9 muffins. I love the jumbo muffins because they leave you pretty satisfied, meaning you won’t go back for slice after slice like I may do with banana bread in loaf form.

Now for the streusal. Combine all ingredients in a bowl. I don’t have a food processor, so I use a fancy kitchen tool known as a FORK. If you are advanced like me, you’ll want your butter softened. Hard butter is difficult to smoosh to proper streusal consistency. I’ll even head in there with my (freshly washed!) fingers for a little more smooshing.

Sprinkle streusal evenly over muffin tops, reserving some for the muffins you’ll need to bake after these are done (if you still have batter leftover, which you should).

Plop muffins in oven for…I have no idea. Usually about 30 minutes.

Enjoy some warm, sweet, banana-y goodness smeared with a good dose of butter.

Storing your muffins

Your muffins will get moist (gah! There’s that word again!) and soggy if you keep them in an airtight container. To keep the streusal nice and crispy (and to avoid that feeling that your eating a wet muffin), just cover them with a dishtowel and store them on your countertop. Ours usually only last through the next day, so it’s not an issue. If you must contain them, place them in a plastic container with a paper towel underneath and on top to help soak up some of the moisture. Happy eating!

banana muffins with streusal topping

Join the Conversation

18 Comments

  1. Banana muffins are actually one of the 2 things I ever bake. I have some in my kitchen right now! I do mini muffins and we snack on them like crackers (I also put them in lunches). So I will gladly try a new recipe because my family is probably sick of mine. This is a pretty long comment for a post about muffins.

  2. I know I’m in the minority, but I can’t stand bananas!! Everyone in my family loves them though and this recipe will be a big hit. Thanks!

  3. Unfortunately I can’t eat bananas alone. I love them, but can only eat a bite or two due to some sort of oral allergy. But I love banana bread and banana muffins and I will definitely be trying these! They look delicious and as for posting recipes, I love reading everything you post and this recipe was no less exciting and enjoyable than the rest of your posts, so I say post away if you come across a great recipe!! 🙂

  4. Burned my mouth eating one right out of the oven tonight. Totally worth the momentary pain. Immediately wished I had a jumbo muffin pan, because I wanted to eat like three more. FYI, still the best banana muffins EVAR when made with whole wheat flour and coconut oil. Still used butter for the streusel, since I’m new and nervous at baking with coconut oil. There may not be any left for the kids by morning.

  5. Totally delicious! Although i think my butter may have been to soft because it came out like a paste instead of a crumble. Next time i will add walnuts and by next time i mean in about an hour when i make them again =) Thanks you for this.

    1. Ha! I’ve done it with too-soft butter as well. I think if that happens again, you can add a little more flour and maybe a littlem ore brown sugar to make up for it. More brown sugar never hurt anyone, right?

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