Description
Bakery Style Banana Bread Muffins start with a rich banana muffin base with cozy notes of cinnamon spice. Each muffin is topped with a cinnamon walnut streusel that bakes into a golden, crunchy topping. And for that bakery-style look, we topped each muffin with a slice of banana that was baked right on top.
Ingredients
Units
Scale
Banana Bread Muffin Batter
- 2 1/2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 2 eggs
- 3 ripe bananas
- 3/4 cup brown sugar
- 1/2 cup butter, melted
- 1/2 cup sour cream
- 1 tsp vanilla
Cinnamon Walnut Streusel Topping
- 2 tbsp butter, softened to room temperature
- 4 tbsp flour
- 2 tbsp sugar
- 2 tbsp brown sugar
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/3 c walnuts chopped
Instructions
- Preheat oven to 350ºF. Line a muffin pan with muffin liners and set to the side.
- In a large bowl, add flour, baking powder, baking soda, salt, and cinnamon. Whisk the dry mixture until all the ingredients are incorporated.
- In a medium-sized bowl, mash 3 bananas to a smooth consistency, making sure most clumps of banana are removed. Mix in eggs, brown sugar, melted butter, and sour cream.
- Gently mix dry ingredients into the wet mixture until combined.
- Make Cinnamon Walnut Streusel Topping. In a small bowl, use your hands to mix together butter, cinnamon, sugar, and salt until a crumble mixture forms. Once formed, mix in chopped walnuts. Spread dollops over the top of the bread before baking.
- Fill each muffin tin 3/4 of the way to the top. Top each muffin with cinnamon walnut streusel and a slice of banana.
- Bake on for 20-25 minutes. Remove the loaf from the oven and let it cool for 10 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 20 minutes