Banana Raspberry Streusel Muffins Recipe

Indulge in these irresistible Banana Raspberry Streusel Muffins! Perfectly moist and bursting with juicy raspberries (or your favorite berries!), these muffins are the ultimate treat for Sunday brunch or any occasion. A delightful crumbly streusel topping complements the sweet banana flavor, creating a bakery-worthy experience in your own kitchen. Easy to make and guaranteed to impress!

Prep Time 20 mins
Cook Time 45 mins
Calories 315 kcal
Protein 11g
Rating 4.5 (2 Reviews)
Banana Raspberry Streusel Muffins

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for Banana Raspberry Streusel Muffins

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Unsalted Butter
  • 1 cup packed brown sugar
  • 2 large eggs
  • 3 ripe bananas, mashed (about 1 1/2 cups)
  • Whole Milk
  • Vanilla Extract
  • Raspberries
  • 1 teaspoon ground cinnamon

How to Make Banana Raspberry Streusel Muffins

  1. **Make the Streusel:** In a medium bowl, combine 1/2 cup packed brown sugar, 1/2 cup all-purpose flour, 1 teaspoon ground cinnamon, and 1/2 cup (1 stick) cold unsalted butter, cut into small pieces. Using a pastry blender or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  2. **Preheat Oven:** Preheat your oven to 375°F (190°C).
  3. **Prepare Muffin Tin:** Line a 12-cup muffin tin with paper liners or grease and flour the cups well.
  4. **Combine Dry Ingredients:** In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  5. **Cream Butter and Sugar:** In a large bowl, cream together 1/2 cup (1 stick) unsalted butter and 3/4 cup packed brown sugar until light and fluffy. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
  6. **Add Wet Ingredients:** Add 3 ripe mashed bananas (about 1 1/2 cups mashed) and 1/2 cup milk to the wet ingredients and mix until just combined.
  7. **Combine Wet and Dry:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  8. **Fold in Berries:** Gently fold in 1 1/2 cups fresh raspberries (or blueberries/blackberries).
  9. **Fill and Top:** Fill the prepared muffin cups about 2/3 full. Sprinkle 1/4 cup of the streusel topping evenly over the muffins.
  10. **Bake:** Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
  11. **Cool:** Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Chef's Tip for Extra Flavor

Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

85g

Fat

34g

Carbs

15g

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