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.

Allrecipes Member

Recipe Summary test

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
STREUSEL:

Directions

Instructions Checklist
  • 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.

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  • For streusel, combine sugar, flour and cinnamon in a small bowl; cut in butter. Sprinkle over muffins. Bake at 375 degrees F for 20-25 minutes.

Nutrition Facts

285 calories; protein 4.3g; carbohydrates 43.8g; fat 10.9g; cholesterol 54.7mg; sodium 253.3mg. Full Nutrition
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Reviews (128)

Rating: 5 stars
05/28/2008
Everything about this recipe is simply perfect. I prepared them exactly as written, and even after doing so I believe that not only are no changes necessary, I would not recommend them. First, they are picture perfect, bakery style muffins--so pretty and plump. They are perfectly sweet and not overspiced, which allows the fresh banana flavor to shine. They are moist, with a delicate, cakey crumb, not too dense as some banana muffins/breads can be. I wouldn't exactly call the topping streusel, as it isn't as crumbly as that-it has more of a crackly crunch-maybe even better than streusel! I have baked for a great many people in my life, and I would not hesitate to serve these anywhere or to anyone. Great recipe! Read More
(62)
Rating: 5 stars
09/29/2007
Very good. I doubled it to save time and feed the army of company that we had over. I baked it in a 10" tube pan for 50-60 minutes. I added a little more sugar and flour to the streusel to make it more crumbly. Tip: You can freeze bananas that are starting to turn brown. The skins will turn dark brown in the freezer - that's ok. When you want to make a recipe that calls for bananas, simply thaw what you need. The thawed bananas will slip out of their skins - they don't look great but will taste fine in any recipe. Read More
(45)
Rating: 5 stars
09/21/2008
These are excellent muffins. They are light and fluffy... they freeze very well. They have almost a lemony essence to them and not an overwhelming fake banana taste. Amazing. Everyone should make these! And see the pictures too... I added mine! Read More
(13)
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Rating: 5 stars
09/04/2007
Great recipe, left out the cinnamon as we are not big fans, but still were great. I doubled the recipe as I had 4 bananas tht needed to be used, and therefore ran a little short on the sour cream (I used light) so I just added a little more milk, and they still turned out. Will make again. Thanks so much. A doubled recipe yielded 28 muffins. Read More
(10)
Rating: 5 stars
12/10/2010
Very Yummy. A great way to use those over-ripe bananas lying around. I made them mini muffin sized. I would suggest making a little more of the topping just because I think that's the best part. Yum! Read More
(9)
Rating: 4 stars
03/15/2011
Nice, light banana muffins. I would use brown sugar in the streusel for more flavor as well as some color. Read More
(8)
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Rating: 5 stars
02/02/2009
I tried another popular banana streusel recipe today and honestly, I liked this one better. I used half whole wheat flour, added 1/4 tsp. nutmeg and a little vanilla. I had to work with what I had on hand, so I used half sour cream and half cream cheese. I know it's not by the recipe, but I'm trying to keep with what I have on hand. It was a great addition. This streusel worked a lot better than using brown sugar. Since I had issues with baking the other recipe at 375, I baked mine at 350 until the toothpick inserted came out clean. Worked great! EDITED: I made a second batch right after this and added two tablespoons of orange juice concentrate and just sprinkled sugar on top. Even better! EDITED AGAIN: My kids ate half a batch of these in one day on their own. They raved about these. I am SO making these again. Plus, they freeze well. Read More
(8)
Rating: 5 stars
05/26/2008
Wonderful! I made this into a loaf of bread and doubled the topping. Yummy! I also added 1 1/2 tsp banana flavoring and 1/2 tsp vanilla to the batter before pouring it into the pan. I doubled the amount of cinnamon in the struesel and also used some apple pie seasoning in bread since it added some other flavors. This is so good warm! Thanks for the recipe. Read More
(6)
Rating: 5 stars
08/03/2007
Great recipe! I didn't actually make the topping but I like to use sour cream in a muffin and these got raves. Read More
(6)