Banana Streusel Muffins, so moist and full of flavour, but with a deliciously crunchy streusel topping.
I just love muffins and particularly those with some banana in. So I was quite excited to make these with the lovely crunchy topping. Adding just a little ground ginger gives a subtle but delightful hint of spice too.
I find that muffins are great as an afternoon treat, enjoyed with a nice cup of tea. But many people like a muffin for breakfast and these would certainly be ideal for that purpose too. Of course they can be enjoyed at anytime, even taken to work to enjoy at lunchtime too.
As with all muffins these banana streusel ones are easy to make. It is only necessary to mix all the wet ingredients together until they are all well combined,
and then combine them with the dry ingredients to make the batter. Being sure not to over-mix. The batter needs to be just combined.
Filling the muffins cases is easy too , just spoon it in to the paper cases.
Then some streusel topping is sprinkled over the top, and the muffins are ready to bake.
They bake in just 30 minutes and the resultant muffins, as I can attest after tasting mine, are very good indeed.
This is such a simple recipe and is so rewarding with the taste. The muffins can be stored in an airtight container and will keep for a good few days. They can even be frozen, if desired. Some people also like to reheat them for a few minutes before eating them. However you like to eat your muffins is fine, of course.
For those who love banana bakes as much there are more posts on this blog, such as Banana Bread . You can also click on the MUFFINS category at the top of the page to see other muffin recipes.
Below is the video of the entire process:
Here is the full recipe, which is also printable by clicking on the Print icon on the image:
Easy Banana Streusel Muffins
So easy to make, they can be ready to eat, warm, in less than an hour.
- For the muffin batter
250g (1 2/3 cups, based on scooping packed flour into a 250ml cup) plain flour
113g(1 stick) unsalted butter, melted
100g(1/2 cup) caster sugar
100g(1/2 cup) soft light brown sugar
2 medium eggs (large in USA)
300g(10 1/2 oz) of ripe bananas(out of the skins I used 3 bananas which then weighed 300g, if the bananas are large you may not need 3… go by weight)
125ml(1/2 cup) buttermilk(or milk with a tsp white vinegar added and left for 10 mins)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground ginger (optional)
1/4 tsp salt
- For the streusel topping
75g(1/2 cup, based on scooping packed flour into a 250ml cup) plain flour
65g(1/3 cup) demerara sugar(granulated will be fine too.
1/4 tsp ground ginger (optional)
56g(1/2 stick) unsalted butter, melted
- Preheat the oven to 190C/170C Fan/375 F, and line a muffin tin with large paper cases
- Mix the streusel topping by combining the flour, butter, demerara sugar and ginger into a clumping paste, then set aside.
- Place the banana, eggs, butter and better milk into a large bowl and whisk until fully combine
- In another bowl add the flour, both sugars, baking powder, baking soda, ginger and salt and mix to combine.
- Add the dry ingredients into the wet ingredients and mix until just combined
- Spoon the mixture evenly across all 12 paper cases.
- Sprinkle the streusel topping over the batter in each paper case.
- Bake in the oven for 30 minutes, until the muffins have risen well and are firm on the top. A skewer should come out clean if poked into the centre of the muffins.
- Allow to cool in the pan for about 12 minutes before transferring to a wire rack to cool completely.