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Banana Streusel Muffins

I often make muffins for my husband and our two teenage sons. I like to use whatever fruit is in season, and since bananas are available year-round, I make this recipe frequently.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    about 1 dozen


  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 2 large eggs
  • 1 cup sour cream
  • 1/4 cup butter, melted
  • 2 medium ripe bananas, mashed (1 cup)
  • 1/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons butter


  • In a large bowl, combine the flour, sugar, baking powder, salt, baking soda and cinnamon. In a small bowl, beat eggs, sour cream, butter and bananas; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full.
  • For streusel, combine sugar, flour and cinnamon in a small bowl; cut in butter. Sprinkle over muffins. Bake at 375° for 20-25 minutes.

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Average Rating:
  • Anna
    Oct 12, 2020

    I wanted to love this recipe because my family loves banana (nut) muffins. But something with the texture of these caused them stick horribly to the paper wrappers (my normal brand was used). The flavor was good (I added nutmeg and vanilla) but won’t be trying them again.

  • schlak
    Apr 5, 2020

    While quarantined due to Coronavirus, we had two bananas that had gotten ripe. I wanted to share something with our elderly neighbors and I had all of the other ingredients in the house. These muffins were good and moist. I made them a bit smaller (filled the cups about half full) and the yield was 19. I also added one teaspoon of vanilla. If I had more time, chopped walnuts would have been wonderful but I was juggling several household tasks at the same time. After the flavors have 12 hours to mesh, they should be even better for tomorrow's breakfast!

  • redcottagechronicles
    Nov 7, 2016

    These muffins are moist and delicious full of the flavor of the bananas. I love the streusel topping and felt it added just the perfect amount of sweetness! Will be making them again.

  • honeybr
    Jul 29, 2016

    Just made these. I added vanilla and some nuts. A subtle banana flavour. Next time I would reduce the sugar to 3/4 cup and increase the cinnamon to 1/2 tsp. and increase the amount of banana. Also I think they would be good without the streusel tooping.

  • Loiscooks
    Jun 26, 2015

    I baked these to serve after a meeting. They are a good muffin. Next time, though, I will omit the streusel topping. I don't think they need the extra sweetness.

  • MarineMom_texas
    Sep 24, 2014

    Absolutely delicious. I used two ripe bananas and they gave the muffins a wonderful banana flavor. I followed the recipe exactly. I will definitely have these muffins again and again.I highly recommend this recipe as a Volunteer Field Editor for Taste of Home.

  • WendyHewitt
    Dec 21, 2012

    No comment left

  • bschuck
    Nov 3, 2012

    These muffins taste very good. I added some chopped walnuts to the streusel topping. My only complaint is there was melted butter in the bottom of my stoneware after they came out of the oven.

  • kra50
    Apr 10, 2012

    No comment left

  • MissKarla
    Oct 24, 2011

    This was a good moist muffin. I used a #20 scoop and made 18 muffins. Only gave it a four stars because the banana flavor was very subtle. Next time I'll add 1/8 tsp. of nutmeg to see if this will help with the banana flavor.