This fluffy, moist muffin with a crunchy streusel layer is extra special. 






Skill level

Average: 3.2 (7 votes)

I discovered through extensive testing and baking that a great banana bread recipe does not convert simply to a great banana muffin recipe. So I started from scratch and baked hundreds of muffins to get to this fluffy muffin, with a streusel layer on top just to make it even more special.


Crunchy streusel

  • ½ cup (75 g) plain (all-purpose) flour
  • ⅓ cup (70 g) granulated sugar
  • ½ tsp ground cinnamon
  • ¼ cup (60 g) unsalted butter, melted



  • 2 large, very ripe bananas
  • 115 g (½ cup) unsalted butter, melted (still warm is OK)
  • ½ cup (100 g) granulated sugar
  • ½ cup (100 g) packed light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup (125 ml) buttermilk
  • 1⅔ cups (250 g) plain (all-purpose) flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda (baking soda)
  • ¼ tsp fine salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Makes 12 jumbo or 18 regular muffins.

1. Preheat the oven to 190°C (375°F ).  Line one 12-cup muffin tin with XL tulip paper liners or 2 pans with 18 regular liners.

2. For the crunchy streusel, stir the flour, sugar and cinnamon together in a small dish.  Stir in the melted butter – the mixture may seem paste-like at first, but as it sits it will become crumbly.

3. Mash the bananas well in a large mixing bowl. Whisk in the melted butter, granulated sugar and brown sugar. Whisk in the eggs and the vanilla, followed by the buttermilk. Sift in the flour, baking powder, baking soda and salt and whisk just until smooth.

4. Scoop the batter into the muffin tins and crumble the streusel on top of each muffin. Bake for about 20 minutes for regular muffins and 30 minutes for the XL muffins. Cool the muffins for 10 minutes in the tin before removing to a rack to cool completely.

5. The muffins will keep for up to 3 days in an airtight container.