These Banana Cinnamon Muffins are a delightful twist on a classic breakfast treat, featuring a crunchy streusel topping.
Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
Using muffin liners makes cleanup easier and ensures the muffins release cleanly.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Ensure the butter is at room temperature for easier creaming.
Add the eggs one at a time, beating well after each addition.
Crack the eggs into a separate bowl first to avoid shell fragments.
Mash the bananas and mix them into the batter along with the vanilla extract and buttermilk.
Use a fork to mash the bananas for a smoother texture.
In a separate bowl, whisk together the flour, baking powder, baking soda, and cinnamon.
Sifting the dry ingredients ensures a lump-free batter.
Gradually fold the dry ingredients into the wet ingredients until just combined.
Avoid overmixing to keep the muffins tender.
In a small bowl, mix the brown sugar, flour, butter, and cinnamon to make the streusel topping.
Use your fingers to crumble the butter into the dry ingredients for a crumbly texture.
Spoon the batter into the muffin liners, filling them about 3/4 full, and sprinkle the streusel topping evenly over each.
Press the streusel lightly into the batter to help it adhere during baking.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
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