Bakery-Style Peanut Butter Banana Muffins with Irresistible Streusel Topping
Prepare to fall in love with these incredible Peanut Butter Banana Muffins, a true testament to bakery-style perfection right in your own kitchen. Each muffin boasts a wonderfully soft and moist crumb, generous in size and texture, making every bite feel like a luxurious treat. But what truly elevates these muffins to a masterpiece is the lusciously thick layer of peanut butter streusel piled high on top, delivering an explosion of flavor and delightful crunch. This recipe is designed to bring you pure peanut butter banana bliss!
Imagine replacing the traditional butter in a streusel topping with rich, creamy peanut butter, then generously crumbling it over a moist peanut butter banana muffin. The result? A symphony of flavors and textures that will make your taste buds sing. These aren’t just any muffins; they are an experience, offering that coveted large crumb and tender interior found in your favorite bakery.
You’ll find no shortage of streusel here – we believe in an abundance of that sweet, crumbly goodness! And since we’re calling these “muffins,” they are, of course, a completely acceptable breakfast food. Consider it your morning dose of joy, much like enjoying our Best Oatmeal Raisin Cookies for breakfast. You’re welcome!
Why You’ll Adore These Peanut Butter Banana Muffins
Beyond their delightful taste, there are so many reasons these peanut butter banana muffins will become a staple in your baking repertoire. From their irresistible texture to the clever ingredient choices, every element is designed for maximum enjoyment:
- Unbelievably Moist & Tender: Thanks to the combination of brown sugar, Greek yogurt, and a generous amount of super ripe bananas, these muffins are incredibly moist and stay fresh longer.
- Bakery-Quality Crumb: Achieve that coveted, light, and airy crumb structure that rivals your favorite cafe’s offerings.
- The Ultimate Peanut Butter Streusel: Forget ordinary streusel! Our unique peanut butter streusel adds a rich, nutty flavor and a satisfying crunchy texture that perfectly complements the soft muffin base.
- Explosive Banana Flavor: Using five extra-ripe bananas ensures a deep, pronounced banana taste that shines through beautifully, even alongside the strong peanut butter.
- Easy to Make: Despite their gourmet appearance and taste, these muffins are surprisingly straightforward to prepare, making them perfect for bakers of all skill levels.
The Secret to Supreme Moisture: Super Ripe Bananas and Yogurt
The secret to the unparalleled moisture in these muffins lies in two key ingredients: incredibly ripe bananas and Greek yogurt. Just like the bananas and brown sugar in my famed banana cake with cream cheese frosting, these ingredients work wonders. Pureeing the bananas with the peanut butter and yogurt ensures that both the primary banana and peanut butter flavors are perfectly and evenly distributed throughout the batter. This means every single bite is packed with that irresistible peanut butter banana taste you crave. You’ll be amazed at how these light and fluffy muffins practically melt in your mouth!
This recipe calls for five, yes, FIVE large bananas. This isn’t an arbitrary number; it’s what ensures these muffins are fabulously moist and absolutely bursting with intense banana flavor. And we’re not just talking about brown-spotted bananas, which are perfect for my moist banana bread recipe. For these muffins, you want bananas that are practically liquefied – truly, truly ripe. The kind where you worry one more day on the counter might be too many! If your bananas are still in good shape, consider making some banana pudding instead.
While yours don’t have to be quite that far gone, it’s crucial that the banana flavor is developed enough to stand up to the robust peanut butter. As long as they’ve passed the brown-spotted stage and are soft to the touch, you should be golden. This level of ripeness provides not only sweetness but also a delightful fragrance and tender texture that cannot be replicated with less ripe fruit.
Essential Baking Tips for Perfect Muffins
Achieving bakery-style muffins at home is easier than you think with a few simple tricks:
The Importance of Muffin Liners
I always use muffin liners, and for good reason! I even tested this recipe in unlined muffin tins once, and I truly regretted it. The tin, even if it’s nonstick, can impart a subtly strange flavor to the very outside of the muffin, compromising the pure, delicious peanut butter banana taste. An unfussy and inexpensive liner will keep the flavor pristine and make for easy cleanup. Furthermore, liners are invaluable if you plan to freeze your muffins, as they help them stay moist in the freezer and during the thawing process. It’s a win-win!
Don’t Overmix the Batter
One of the most common mistakes in muffin making is overmixing. Once you add the dry ingredients to the wet, mix only until no large pockets of dry flour remain. A few small lumps are perfectly fine! Overmixing develops the gluten in the flour too much, leading to tough, dense muffins instead of the light, fluffy texture we’re aiming for.
Filling the Muffin Tins
To achieve those beautifully domed, bakery-style tops, fill each muffin tin almost all the way full. Using a large cookie scoop or an ice cream scoop can help you get consistent portions. Don’t be shy with that streusel topping either! Crumble a generous portion onto each muffin, pressing down slightly. I like to squeeze the streusel firmly in my hand first to create larger clumps, then gently break it apart as I distribute it over the muffin surface.
Baking Temperature and Time
Oven temperatures can vary wildly, so always trust your instincts and your nose! While the recipe suggests a range of 15-25 minutes, I recommend starting to check your muffins around the 10-minute mark. A key indicator of doneness is when the muffins have fully risen on top – avoid opening the oven door before this stage, as it can cause them to sink. If they are still sunken in the middle, they aren’t done yet! I also often bake a full pan first and let any partial pans wait on the counter. Surprisingly, the second batch will often bake up higher than the first, contrary to popular belief.
Creative Variations & Serving Suggestions
While these peanut butter banana muffins are perfect as is, feel free to get creative with add-ins:
- Chocolate Lovers: Stir in a half cup of chocolate chips (milk, dark, or semi-sweet) into the batter for a classic peanut butter chocolate combo. Mini chocolate chips work especially well.
- Extra Nutty: Add a quarter cup of chopped roasted peanuts or walnuts to the batter for an added crunch and flavor dimension.
- Peanut Butter Swirl: For an even more intense peanut butter hit, add a tablespoon of peanut butter to a piping bag (or a ziploc with the corner snipped) and swirl it into the batter of each muffin before adding the streusel.
- Sweet & Fruity: A tablespoon of your favorite jam (strawberry or raspberry would be divine!) swirled into the batter before baking can add an unexpected fruity note.
Storage and Freezing Instructions
These muffins are best enjoyed fresh, but they also store beautifully:
- Room Temperature: Store cooled muffins in an airtight container at room temperature for up to 3 days. The moisture from the bananas and yogurt helps them stay fresh.
- Freezing for Later: For longer storage, allow the muffins to cool completely. Place them in a single layer in an airtight freezer-safe bag or container. They can be frozen for up to 3 months. The muffin liners are particularly helpful here as they prevent sticking and freezer burn.
- Thawing: Thaw frozen muffins at room temperature for a few hours, or warm them gently in the microwave for 30-60 seconds for a quick, warm treat. You can also toast them lightly for a crispy streusel!
Peanut Butter Banana Muffins with Peanut Butter Streusel Topping
Chef Lindsey
20 minutes
15 minutes
35 minutes
15
Muffins
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Ingredients
For the Muffins:
-
½
cup
unsalted butter
very soft but not melted -
¾
cup
light brown sugar
packed -
2
large eggs
-
½
cup
Greek yogurt
I use Fage 2% because I think every other kind tastes funny… -
½
cup
smooth peanut butter
I use Jiff in baking, if you use natural, please add 2 T more sugar -
5
large bananas
~2 ½ cups, very, very ripe -
1
teaspoon
vanilla
-
2 ½
cups
all-purpose flour
-
1 ¼
teaspoons
baking soda
-
1
teaspoon
cinnamon
For the Streusel:
-
½
cup
brown sugar
not packed -
1
tablespoon
granulated sugar
-
1
teaspoon
cinnamon
-
1
cup
all-purpose flour
-
6
tablespoons
creamy peanut butter
preferably not Natural
Instructions
-
Pre-heat the oven to 350°. Line 15 muffin tins with liners or spray.
Make the Streusel:
-
In a large bowl whisk together flour, sugars and cinnamon. Add the peanut butter and mix with a fork until crumbles form.
-
The topping should hold together and “crumble” when squeezed in your hand. Cover with plastic wrap and refrigerate until ready to use.
Make the Muffins:
-
In a medium bowl, whisk together the flour, soda, cinnamon, and salt; set aside.
-
In another medium bowl (if you have an immersion blender) or in the cup of a blender add the yogurt, bananas, peanut butter, and vanilla; process until smooth. Use an immersion blender if you have one because the clean up is much easier.
-
In a large bowl cream the sugar with the butter until light and fluffy using a hand mixer on medium speed. Add the eggs one at a time, beating after each addition. Add in the banana mixture all at once and incorporate with the hand mixer on medium speed.
-
Switch to a sturdy spatula and fold the dry ingredients into the wet, , scraping the bottom with each fold, until no large pockets of dry ingredients remain. Be careful not to over mix!
-
Fill each muffin tin almost all the way full using a large cookie scoop or the good, old-fashioned pour straight from the bowl method. Crumble a generous portion of the streusel topping onto each muffin, pressing down slightly. I like to squeeze it firmly in my hand first and then separate it slightly, keeping some large chunks, as I distribute it over the muffin’s surface.
-
Bake in preheated oven for 15-25 minutes, but I like to start checking after 10. My oven does what it wants and is unreliable at best, so I check early. That being said, I never open my oven door until the muffins have risen fully on top because if they are sunken in the middle, they aren’t done yet! I also bake the full pan of muffins first and let the other partial pan wait on the counter. No harm has ever come of the delay. In fact, the second batch will often bake up higher than the first contrary to popular belief.
-
Let cool 5 minutes in pans before removing to a wire rack to cool completely or be eaten.
Nutrition
Calories:
372
kcal
|
Carbohydrates:
54
g
|
Protein:
8
g
|
Fat:
15
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
38
mg
|
Sodium:
173
mg
|
Potassium:
302
mg
|
Fiber:
3
g
|
Sugar:
25
g
|
Vitamin A:
247
IU
|
Vitamin C:
3
mg
|
Calcium:
44
mg
|
Iron:
2
mg
Breakfast
American
372
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Before You Go
We hope you thoroughly enjoyed this professional chef-tested and perfected recipe for peanut butter banana muffins with streusel. Our goal is always to bring you recipes that are not only delicious but also reliable and easy to follow. If you loved these, we encourage you to explore our other delightful, chef-developed muffin recipes. Why not get started with some vibrant strawberry whole wheat muffins, or perhaps explore our healthy pumpkin muffins, blueberry banana bran muffins, or even the best blueberry banana bran muffins ever? There’s a perfect muffin for every craving waiting for you!
On a side note, if you ever visit, feel free to ask for a muffin! I always have a variety of different kinds stashed away in the freezer, ready to be enjoyed. Happy baking, and we look forward to seeing you try more of our culinary creations!