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Banana Bread Streusel Muffins

These muffins are a combination of homemade banana bread and coffee cake with moist, tender crumbs, and topped with delicious, buttery, brown sugar streusel.
Servings 12
Author Karen @ The Tasty Bite

Ingredients

For the streusel topping:

  • 1/4 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1 tsp cinnamon
  • 4 tbsps unsalted butter cut into small cubes

For the muffins:

  • 3 large ripe bananas
  • 1/2 cup brown sugar
  • 1 large egg beaten
  • 1/4 cup International Delight® Caramel Macchiato creamer
  • 2 tbsps vegetable oil or melted unsalted butter
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup pecans toasted and coarsely chopped

Instructions

  • Preheat oven to 375F. Line muffins tins with paper cups or coat with cooking spray.
  • To make the streusel topping, combine brown sugar, flour, and cinnamon in a bowl and cut in butter with a pastry blender or fork until crumbly. Set aside.
  • In a large bowl, mash bananas with a fork and beat in brown sugar, egg, creamer, and oil.
  • Whisk together flour, baking soda, baking powder, and salt in another bowl. Mix dry ingredients into wet ingredients and stir until just incorporated. Fold in chopped pecans.
  • Spoon the batter into the muffin tins to fill them about halfway and sprinkle crumb toppings evenly over batter. Bake for 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes before serving warm or at room temperature.