Coffee Shop Banana Streusel Muffins

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Coffee Shop Banana Streusel Muffin @KatrinasKitchen

Stop reading this and go buy yourself some bananas!

Don’t you hate waiting for bananas to ripen when you just want to smash them up and stuff them into bread? I hope you help yourself out by going to the store right now and getting some. I’ll give you a few minutes…<

If you already have scary-looking bananas on your countertop then just take a moment to imagine yourself biting into one of these.

Coffee Shop Banana Streusel Muffin @KatrinasKitchen

Can you appreciate the hugeness of these muffins?! My sister-in-law gave me this set of 6 silicone “Texas-sized” muffin cups (as they were advertised on the packaging). Wow! I knew right away that I wanted to make some kind of streusel muffin with these big boys. Whenever I have a streusel muffin I’m always sad when the topping is gone. I keep looking down at my muffin hoping that more of the buttery topping will magically appear.

Coffee Shop Banana Streusel Muffin @KatrinasKitchen

I normally make this recipe as 12 standard-sized muffins but these cups gave me so much more surface area to pack in the buttery streusel goodness. Also, did you know that you can buy foil jumbo cups at your supermarket? If you buy these foil liners you don’t need a special pan. Just remove the paper liner inside the foil cup and place directly on your baking sheet.<

Coffee Shop Banana Streusel Muffin @KatrinasKitchen

I have taken my favorite parts of every banana bread that I’ve made through the years and have tried to come up with the maximum banana flavor for this recipe. These monster muffins pack 4 bananas into 6 muffins!! The secret to jamming 4 bananas into these muffins is using your mixer to whip them up into a fluffy mess before folding them into your batter. Mmmmmm. Of course you could skip the streusel topping – they would still be coffee shop worthy.

Mix up a batch of these today and have a friend over to impress.

You could even charge your friend $5.00 if you want.

Okay, so don’t do that. $3.99 is just fine.

Coffee Shop Banana Streusel Muffin @KatrinasKitchen

Coffee Shop Banana Streusel Muffins


  • Muffins:
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter softened
  • 3/4 cups brown sugar
  • 2 eggs beaten
  • 4 ripe bananas
  • Streusel:
  • 5 tablespoons butter melted
  • 2/3 cup flour
  • 2/3 cup powdered sugar
  • 1/4 teaspoon cinnamon
  • pinch of salt optional


  • Muffins:
  • Preheat oven to 350⁰ F and lightly grease your muffin tin/baking cups with cooking spray.Muffins:
  • Whip up bananas using the paddle attachment on your mixer for 3 – 5 minutes or until light and fluffy. It should end up being about 2 1/2 cups of banana fluff. Transfer to another bowl and set aside.
  • Cream together the butter and brown sugar in the bowl of the mixer (there is no need to wash off the paddle or bowl from the bananas). Add eggs one at a time and then incorporate the whipped bananas until well blended. In a separate bowl combine flour, baking soda, and salt. Gradually add the dry ingredientsto the wet. Spoon batter into prepared cups.
  • Streusel:
  • Melt butter in the bottom of a medium microwave-safe bowl. Add the dry ingredients on top. IMPORTANT: Incorporate the dry ingredients with your FINGERS until the mixture is moist and crumbly. If you try to use a spoon it will congeal into one huge ball of goo.
  • Drop the crumb topping onto the muffins and bake.
  • 6 jumbo muffins: 20 – 25 minutes
  • 12 standard muffins: 15 – 18 minutes
- Katrina

65 Responses to “Coffee Shop Banana Streusel Muffins”

  1. #
    Cait Jensen — February 1, 2011 at 4:40 pm

    These look delicious! My husband and I eat at least 3-4 bananas a day…so I will be saving some to make this recipe this weekend 🙂 Thanks!

  2. #
    Ms. F — February 1, 2011 at 8:46 pm

    Oh how I want one of these. I love streusel too, but there never seems to be enough of it. Great tip about whipping the bananas first to make them light. That’s the one drawback to using bananas in baking. Who am I kidding… there’s no drawback.

  3. #
    Christina — February 1, 2011 at 9:19 pm

    These look amazing! I’ve used those foil baking cups with mixed results. They came out fine most of the time. I’m currently experimenting with silicone baking cups…

  4. #
    [email protected] — February 1, 2011 at 9:52 pm

    These look really great. I make a banana bread with a streusel topping that I really like but you just cannot go wrong with a muffin and yours looks amazing!!
    Come on by my blog. I have a gift basket giveaway going on if you’d like to enter. I’m your newest follower, by the way 🙂

  5. #
    Sabrina — February 1, 2011 at 10:04 pm

    these look gorgeous! my husband LOVES banana bread…I could make these for him to bring to work! 🙂 THANK YOU!

  6. #
    Dulce Dough — February 1, 2011 at 10:27 pm

    These look so yummy! I love muffins with streusel on top!

  7. #
    Carolyn — February 1, 2011 at 10:50 pm

    I do love jumbo-sized muffins. Delicious! And with a streusel crumb, they are just that much better.

  8. #
    BakingWithoutaBox — February 1, 2011 at 11:10 pm

    Ooooh I like that the crumble just keeps on going. I use my muffin top pan because I can’t get enough of the topping, but this is a great idea! Love banana breads.

  9. #
    sweetsbysillianah — February 1, 2011 at 11:35 pm

    oh my… these look so amazing… look at all that streusel topping! your recipe sounds so nice and fluffy… i’m definitely going to try these soon! thanks for sharing, katrina! =)

  10. #
    Sandra — February 2, 2011 at 1:41 am

    I could see myself making these goodies..Look amazing Katrina!

  11. #
    Becky — February 2, 2011 at 1:53 am

    When are you going to open your coffee shop? these muffins look like they came from one. I love bananas in baked goods, so I’ll be making these soon. Did you like the silicone muffin cups?

  12. #
    Mary — February 2, 2011 at 2:45 am

    These sound so good! I’ve bookmarked this to try for breakfast on Sunday morning. I hope you have a great evening. Blessings…Mary

  13. #
    All That's Left Are The Crumbs — February 2, 2011 at 3:30 am

    Yum!! Even better is that I have some scary looking bananas to use right now. I can’t wait to try these.

  14. #
    sara @ CaffeIna — February 2, 2011 at 4:37 am

    I have ripe bananas I have ripe bananas! How lucky am I that you posted this today! The top of those muffins looks particularly great! I want to make jumbo ones so I can have a big muffin top 🙂

  15. #
    eizel — February 2, 2011 at 6:17 am

    K – does frozen banana work as well?

  16. #
    Katerina — February 2, 2011 at 9:33 am

    Bananas and cinnamon sounds like the perfect combination to me.

  17. #
    Katrina — February 2, 2011 at 2:57 pm

    Becky – I did love the silicone cups. I’ve had mixed results with silicone before but these were perfect.

    Eizel – Yes! I’ve used frozen bananas. Just let them come to room temperature or slowly defrost them in the microwave. Be sure to whip them up before adding them to this batter. 🙂

  18. #
    [email protected] — February 2, 2011 at 3:26 pm

    I would have commented earlier but I had to go buy some bananas! Delicious recipe. The cinnamon is a nice touch.

  19. #
    happywhennothungry — February 2, 2011 at 7:35 pm

    Wow these look delicious! I just made peanut butter banana bread, but next time I’ll have to try this recipe!

  20. #
    Sydney — February 3, 2011 at 12:03 am

    Thanks for the buzz, Katrina! I love your blog title, it’s very cute. Did you design it yourself? Glad we are connected!

  21. #
    Threemealsaday — February 3, 2011 at 3:26 am

    Nicely done. How many calories 🙂

  22. #
    Trish — February 3, 2011 at 6:27 am

    Love the way the surface of these muffins look. So scrumptious! Yum!

  23. #
    briarrose — February 3, 2011 at 4:21 pm

    Wow that streusel looks so good. I’d have a really hard time eating just one of these. 🙂

  24. #
    Katrina — February 3, 2011 at 6:39 pm

    I’m really happy you all are enjoying this recipe! Really – the streusel gives a lot of bang for not a lot of effort. Stop by my Facebook page and feel free to post a picture of these from your kitchen. I would love to hear if you make this recipe!

    Happy baking! 🙂

  25. #
    Eliotseats — February 3, 2011 at 6:58 pm

    Just made some marvelous smelling jumbo muffins from this recipe. Love the topping. Thanks for sharing it!

  26. #
    Becky — February 3, 2011 at 7:18 pm

    Katrina- Stop by my blog, because have an award for you:)

  27. #
    thecoffeebreak — February 3, 2011 at 9:35 pm

    What a wonderful combination, I love bananas and muffins, so I am sure I would love them as well!

  28. #
    Patty — February 3, 2011 at 11:30 pm

    Yum – these look and sound fantastic! Thanks for sharing. 🙂

  29. #
    Elyse Kelley — February 4, 2011 at 2:10 am

    Haha I always have bananas that start to look funny by the end of the week… I’ll definitely be using this recipe next week when I have extra ripe banana’s left over! Thanks!

  30. #
    Lynn — February 4, 2011 at 12:10 pm

    These look amazingly delish! Love the streusel on top and how it just sits there so lovely! Will definitely be making these. Love them texas size too!

  31. #
    Eliotseats — February 4, 2011 at 4:16 pm

    Just posted a link on my site ( praising this recipe (and with a pic).

  32. #
    Tammy — February 4, 2011 at 8:09 pm

    You have such a fabulous blog! These muffins looks so mouthwatering!

  33. #
    Amy — February 4, 2011 at 10:47 pm

    These sound absolutely delicious! I love the streusel additon!

  34. #
    Julie higgins — February 22, 2011 at 7:47 pm

    I have a TON of over-ripe bananas that I need to do something with! I usually make banana bread, but I love anything with a good streusel topping! YUM!

  35. #
    emmart — December 14, 2011 at 10:40 pm

    I made these today. They just finished cooling seconds ago, and I tried one…They are the most amazing muffins! The struesel was crunchy and oh so delicious! Thanks for sharing.

  36. #
    Sandra Hayslett — May 15, 2013 at 8:39 am

    My daughter made these muffins for my “Mother’s Day” breakfast. They were absolutely wonderful. I love banana muffins and have a number of different recipes for them; however, this recipe surpasses all that I have in my collection. I will use this recipe from now on when making banana muffins. Thanks for sharing!

  37. #
    Courtney b — September 14, 2013 at 3:50 pm

    This recipe is near-perfect. I say “near” because I think it’s somewhat against my religion to make a streusel without brown sugar. That being said, I just replaced 1/2 the powered sugar with brown and voila, amazing. Perfect amount of banana too, Love it!!! Thanks so much,

  38. #
    Mallorie — October 25, 2013 at 9:04 pm

    Ok… My streusel turned out a big ball of goo… What did I do wrong? I didn’t use a spoon either I used my hands.

    • #
      Katrina Bahl — November 2, 2013 at 9:24 am

      I’m just now seeing this comment- but if this ever happens you can add more flour or powdered sugar. The mixture was likely too wet too quickly.

  39. #
    Kat — May 5, 2014 at 8:39 pm

    omg!! soooo delicious! Very glad I made a double batch!

    • #
      Katrina Bahl — May 20, 2014 at 11:18 am

      Thank yo for letting me know!

  40. #
    tracie c. — June 27, 2014 at 5:42 am

    just made. these are very good!
    i was worried about the strudel becoming too wet. i just used VERY soft butter and the edge of a fork. i did not want my body heat to also be too much for it. worked out great!
    thank you for a nice recipe.

    • #
      Katrina Bahl — July 7, 2014 at 1:04 pm

      I’m glad you tried it and loved it- thanks for stopping back to let me know!

  41. #
    Alicja — August 22, 2014 at 4:05 pm

    Just made them. Absolutely fantastic. Truly the best bannana muffins! Thank you for the recipe!

  42. #
    Mandy — December 9, 2014 at 10:26 am

    I usually sub applesauce for the oil in muffins, would I sub it for the butter? If so, do you think that would totally ruin the flavor?

  43. #
    Barbara — December 14, 2014 at 2:15 pm

    These are fantastic! The best (and now ONLY) banana muffin recipe I will make. I used frozen bananas (froze in skin and immersed in hot water to defrost -tip from woodland bakery blog) Also doubled the struesel topping. Mine kinda turned to goo so I spread (packed tightly) on a baking sheet and popped in fridge then broke into pieces to top muffins. Doubling gave wonderful topping to muffin ratio!

  44. #
    Kate — February 22, 2015 at 7:34 pm

    I made these this morning. I’m not a great baker but these turned out incredibly delicious, super moist, and looked great too! I was skeptical about the streusel recipe but it was perfect! The only thing I did different from the recipe was to add about 1/2 C pineapple yogurt. I got nervous it was going to be dry. They probably would have been just as delicious without it. I’ll share this recipe with everyone!

  45. #
    Gracie — March 1, 2015 at 5:52 am

    This recipe is AMAZING!!! The muffins come out so soft and moist! I did however have to make a few changes. First, I was out of butter so I subsituted crisco for butter in the muffin recipe, and coconut oil for butter in thee streusel recipe. Second, I added 1/2 cup of chopped pecans to the muffins, and 1/4 cup ground pecans to the streusel. Last, I added 1/2 teaspoon cinnionman to the muffins. They came out great! They looked delusions and tasted even more delicious! Thank you so much for your recipe! It will be one I use for a life time!

  46. #
    Patty — May 15, 2015 at 7:14 pm

    I just finished baking these deliciously moist muffins that I found on Pinterest and they are a winner! Not overly sweet, which I like. You could add a powdered sugar icing drizzle over the streusel if you like them sweeter I guess. My recipe made 12 regular muffins plus 8 mini muffins. I quickly whipped up another half recipe of streusel for the minis. This is going on my Pinterest Tried and True Board so that I can easily find it next time! Thanks!

  47. #
    Claudia — June 2, 2015 at 9:49 pm

    I love making these muffins for my family. I’ve been using all-purpose flour and was wondering if I could use whole wheat flour instead? Thanks!

  48. #
    Jenn — September 1, 2015 at 11:29 am

    I just made those muffins this morning. Wow! The muffin is soft and moist. Yummy! Thank you for sharing this recipe on Pinterest!

  49. #
    megan — September 5, 2015 at 10:39 am

    I just made these and they are in the oven as we speak! I did change thetopping… I did not melt the butter and it was beautifully crumbly. So that might help with other peoples problems with the topping. I also made these in mini loaf pans and it filled 4 really nice. I have been waiting to use this antique loaf pan since I bought it and this seemmed like the perfect time. Thanks for the recipe!

  50. #
    Brittanne — September 21, 2015 at 10:24 pm

    These are the perfect texture…light and fluffy with crunchy streusel. It takes like pie on a cupcake. I did have to add some vanilla, chocolate chips, walnuts and cinnamon to the batter tho. Otherwise it was a tad too plain.

  51. #
    melisa — October 5, 2015 at 10:44 pm

    Can these be frozen?

  52. #
    Dawn — October 6, 2015 at 1:23 pm

    Found this recipe on pinterest today. I replaced 2 Tbsp of the butter in the streusel with peanut butter and melted them together. Otherwise I followed the recipe exactly as written, including some chocolate chips. They are soooo good! Very light and fluffy.

  53. #
    Donna — October 14, 2015 at 9:09 pm

    My bananas did not get fluffy. More liquid like. What did I do wrong?

  54. #
    Vicki — July 2, 2016 at 1:09 am

    Wow! These are the best I’ve ever made! Thank you for the recipe!! I actually got 14 muffins following the recipe😃

  55. #
    Jessica Meier — March 26, 2017 at 2:53 pm

    These were absolutely perfect! I made as directed and YUM!

  56. #
    JoJo — September 15, 2017 at 5:28 pm

    I just made these. I made 1 and 1/2 the recipe because I wanted to use the 6 bananas I had. I thought it would make 18 because original recipe said it would make 12, but it made 2 dozen regular and 3 jumbo. Pretty plain and simple, but good. regular size took 21 min. in my oven. I think they needed a little cinnamon in the muffin too. Overall a good recipe.

  57. #
    Diane — August 6, 2018 at 4:39 pm

    In the oven! Smell and look great! A few tweaks ( cinnamon,brown sugar) added to the topping. Can’t wait!

  58. #
    Anne Logarakis — November 11, 2018 at 2:40 pm

    I have made these several times. They are the best! I have been told by friends that they are the best they’ve ever had! Thanks for sharing the recipe!

  59. #
    Anne Logarakis — December 9, 2018 at 1:18 pm

    Can this recipe used for a loaf instead of muffins??

  60. #
    Bre — February 21, 2019 at 6:02 pm

    I absolutely live by this recipe! It’s such a hit whenever I bring some in. However, are these meant to be dense? Since there’s no baking powder? It still tastes amazing, but not the same fluffy muffin texture.

  61. #
    Melinda George — April 7, 2019 at 10:35 pm

    I just tried this recipe. I am in Denver CO (1 mile up at altitude), so I baked them at 355 instead of 350, and I cooked them the full 18 minutes without opening the oven once. I have never heard of powdered sugar being used in struesal. Thanks for the tip about using your fingers, as my past struesals habe often turned into one big ball instead of crumbly. They came out of the oven and looked almost too mixed, you know what I mean? I had used my regular two mixers instead of folding in the banana like I realized it said.i burnt the bottom slightly of the muffins even though they were in muffin cups as I didn’t think I needed to grease them. All in all the “bread like” muffin was delicious and moist, but I will have to not bring this first batch to work due to it being burnt. I also used 6 bananas not 4 and it Gabe me only 2 cups.

  62. #
    Woman That Loves Baking — February 20, 2020 at 8:26 pm

    BAM These Are Good

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