Glazed Banana Streusel Muffins
Moist, fluffy, and full of banana flavor, these Banana Muffins feature a crumbly, buttery streusel topping and a creamy sweet glaze!
Ingredients
Streusel Topping
- 1/2 cup (60g) All Purpose Flour, measured correctly †
- 6 tbsp Light Brown Sugar
- 1/2 tsp Cinnamon
- Pinch of Salt
- 3 tbsp Unsalted Butter, melted
Banana Muffins
- ½ cup Unsalted Butter, melted
- 3/4 cup Light Brown Sugar
- 1 Large Egg
- 1 Egg Yolk
- 1 ½ tsp Vanilla
- 3 Overripe Bananas, mashed smooth
- 1 1/2 cups (180g) All Purpose Flour, measured correctly †
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/4 tsp Cinnamon
- Dash of Nutmeg
Simple Glaze
- 1 ½ cups Confectioners Sugar
- 5 tbsp Heavy Cream
Instructions
Streusel Topping
- In a medium mixing bowl, add brown sugar, flour, cinnamon, and salt. Whisk to combine well.
- Pour the melted butter into the dry mixture and mix with a fork until well combined, and the mixture resembles sand. Set aside.
Banana Muffins
- Preheat oven to 425°F. Prepare a cupcake tin with liners.
- Meanwhile, add the melted butter, brown sugar, egg, egg yolk mashed bananas, and vanilla to a large mixing bowl, and beat with a whisk until it has formed a smooth consistency.
- In a separate bowl, add the flour, baking soda, salt, cinnamon, and nutmeg. Whisk until well combined, then add this dry mixture to the wet mixture. Mix with a wooden spoon, until combined, ensuring not to over mix.
- Evenly disperse the batter into the cupcake liners, then sprinkle the streusel topping on top of each muffin. Place into the 425°F oven, bake for 5 minutes, and then turn the oven temperature down to 350°F, and bake for an additional 16 minutes. Allow muffins to cool completely before glazing.
Simple Glaze
- Add both ingredients into a large bowl and whisk until smooth. Lightly drizzle over each muffin.
Notes
† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz)