I love making breakfast for my kids, but lately we have been in a major pancake breakfast rut. Every morning for weeks now, I’ve made the children pancakes and eggs. Every. Morning. When I ran out of syrup on Monday I had to scramble to come up with something else they would eat.
Muffins it was! These delicious muffins were such a hit that we doubled the batch on Tuesday and Wednesday morning too! I’m not sure if it was the moist banana muffin or the sweet cinnamon streusel that won them over.
Probably the streusel!
Let’s be honest, no kid can resist streusel topping on muffins and sweet bread, but I’ve actually found it pretty hard to pull-off. Even the box mixes sometimes has streusel that becomes this hard carmelized mess on the top of the muffin. If you’re struggling to bake a muffin with streusel, try cutting back a little on your butter, or use shortening instead. Also, bake your muffins at 350 degrees and be sure your oven is properly preheated before tossing in your prepared muffin pans. The higher heat your oven puts out to try to reach your desired temperature while preheating can cause your streusel to burn long before your muffins begin to bake.
Deliciously Sweet Banana Muffins with
Cinnamon Streusel Topping
- 2-3 Bananas
- 1/2 Cup Granulated Sugar
- 1/4 Cup Brown Sugar
- 1/4 Cup Melted Butter
- 1/2 tsp Ground Cinnamon
- 2 Eggs
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 1/2 cup All Purpose Flour
Streusel Topping Ingredients:
- 1/2 Cup Brown Sugar
- 1/4 Cup All Purpose Flour
- 1 tbsp Cinnamon
- 2 tbsp Vegetable Shortening
Preheat oven to 350 degrees.
Grease muffin pan (or line with cupcake liners). Set aside.
In a medium mixing bowl mash bananas well. Add sugar, brown sugar, melted butter, cinnamon, and eggs. Stir together until combined well. Add flour, baking powder, and baking soda. Mix with wooden spoon until the flour is fully incorporated, being careful not to over mix.
Using a trigger scoop, spoon batter evenly into your muffin pans. Don’t overfill. Set aside.
In a small mixing bowl, combine brown sugar and cinnamon. Stir in flour. Cut in vegetable shortening. (For this small of a job, I use a fork to cut the shortening into the sugar/flour mixture.) Cut the shortening into the sugar/flour mixture until your topping looks like crumbs. Top each muffin with 1 tbsp of streusel. Press streusel down onto the batter gently.
Bake muffins for 25-30 minutes.
*The book featured in these photos is Then Sings My Soul: 150 of the World’s Greatest Hymn Stories by Robert Morgan. I picked up my copy at my local Christian book store back in 2009, but you can still find this one (and Books 2 & 3) at Amazon too!