Ingredients:

  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (100g) light brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 4 tbsp (56g) unsalted butter, cold and cubed
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp (4g) baking soda
  • 1 tsp (4g) baking powder
  • 1/2 tsp (3g) salt
  • 3 large (150g) overripe bananas, mashed
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 3/4 cup (150g) granulated sugar
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. In a medium bowl, whisk together the flour, brown sugar, and cinnamon for the streusel. Use a fork or fingertips to rub the cold, cubed butter into the mixture until pea-sized clumps form. Set aside in the fridge.
  2. Preheat the oven to 425°F (218°C).
  3. In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
  4. In a separate bowl, combine the mashed bananas, melted butter, sugar, egg, and vanilla until smooth.
  5. Gently fold the wet ingredients into the dry using a spatula until just combined; do not over-mix.
  6. Fill each muffin liner nearly to the top and generously heap the chilled cinnamon streusel over the batter.
  7. Bake at 425°F (218°C) for the first 5 minutes to create a high dome, then reduce temperature to 350°F (175°C) and bake for the remaining 15 minutes or until a toothpick comes out clean.