Description
Turn those overripe bananas into these Biscoff Streusel Banana Muffins – an easy and soft dessert!
Ingredients
Units
Scale
Muffins:
- 1 1/2 cups (180 grams) all-purpose flour
- 1 teaspoon (4 grams) baking powder
- 1 teaspoon (4 grams) baking soda
- 1/2 teaspoon (3 grams) salt
- 1 teaspoon (2.5 grams) ground cinnamon
- 1/4 teaspoon (0.5 grams) ground nutmeg
- 1 1/2 – 2 cups mashed bananas (from 3-4 medium ripe bananas)
- 1/4 cup (56 grams) unsalted butter, melted
- 1/2 cup (100 grams) packed light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon (5 grams) vanilla extract
- 2 tablespoons (30 grams) milk
- 1/4 cup (60 grams) Biscoff spread
Biscoff Streusel:
- 110 grams Biscoff cookies, crushed
- 1/2 cup (60 grams) all-purpose flour
- 1/4 cup (50 grams) packed light brown sugar
- 2 tablespoons (25 grams) granulated white sugar
- 1/4 teaspoon (1.5 grams) salt
- 1/4 cup (56 grams) unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or spray it generously with nonstick cooking spray.
- In a small mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
- In a large mixing bowl, mash your ripe bananas. Add the melted butter, packed brown sugar, room temperature egg, vanilla extract, and milk. Mix these wet ingredients together until they’re fully combined.
- Pour the dry flour mixture into the wet banana mixture. Stir gently with a rubber spatula until just combined. A few lumps are totally fine, don’t overmix!
- Scoop about 2 tablespoons of muffin batter into each prepared muffin liner. Drop 1 teaspoon of Biscoff spread right into the center of the batter in each cup. Top that Biscoff swirl with another tablespoon of muffin batter.
- In a separate small mixing bowl, whisk together the crushed Biscoff cookies, all-purpose flour, packed brown sugar, granulated white sugar, and salt until everything is evenly distributed.
- Pour the melted butter over the dry streusel mixture. Use a fork to toss and combine the ingredients until you have a crumbly, clumpy mixture. Be careful not to overmix, or it might become pasty instead of crumbly.
- Sprinkle a generous amount (about 1-2 spoonfuls) of the Biscoff streusel over the top of each muffin. Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely before enjoying.
Notes
- The riper your bananas, the better! Those super spotty, almost black bananas are your best friends here. They’ll give your muffins maximum sweetness and moisture.
- Whether it’s the muffin batter or the streusel, resist the urge to overmix! For the muffins, overmixing leads to tough muffins. For the streusel, it turns clumpy crumbs into a sad paste. Gently combine and stop when just mixed.
- If you’re using paper muffin liners, try dropping a tiny pinch of uncooked rice into the bottom of each muffin pan well before you add the liners. This little trick absorbs any excess oil during baking and helps prevent soggy bottoms!
- Prep Time: 25 mins
- Cook Time: 22 mins
- Category: Muffins