Peanut Butter Banana Muffins with Peanut Butter Streusel Topping

Peanut Butter Banana Muffins with Peanut Butter StreuselWhat happens when you replace the butter in a streusel topping with peanut butter and then pack it on top of a peanut butter banana muffin? Pure peanut butter banana bliss!

These Peanut butter banana muffins are soft and moist with a large crumb befitting a bakery-style muffin. The streusel is generously piled atop creating a peanut butter banana masterpiece!

Peanut Butter Banana Muffins with Peanut Butter Streusel

There is no shortage of streusel topping on the muffins!

And since I called these “muffins”, they are a completely acceptable breakfast food. You’re welcome.

Peanut Butter Banana Muffins with Peanut Butter Streusel

Clearly my love of crumble doesn’t stop with berry desserts because I am not ashamed to say that I ate three muffin tops while taking photos of these muffins.

Yes, three. Yes, just the tops.

What? I’m human.

Did you think I wasn’t? That’s so sweet.

Peanut Butter Banana Muffins with Peanut Butter Streusel

The banana, brown sugar and yogurt keep these muffins very moist, and pureeing the bananas with the peanut butter and yogurt evenly distributes both primary flavors throughout the batter, so that each bite is full of the peanut butter banana taste that you love!
You will love how these light and fluffy muffins practically melt in your mouth!

Peanut Butter Banana Muffins with Peanut Butter Streusel

There are five, yes, FIVE large bananas in this recipes, which means they are fabulously moist and bursting with banana flavor. In this recipe I also use bananas that are not just brown spotted but practically liquefied. Really, really ripe. As in you’re worried that one more day on the counter might be too many.

While yours don’t have to be quite this far gone, you want the banana flavor to be developed enough to be able to hold its own against the peanut butter. As long as they are passed the brown spotted stage, you should be golden.

Peanut Butter Banana Muffins with Peanut Butter Streusel

 

I always use muffin liners, but I tested this recipe in unlined muffin tins and I regret it. I think the tin (even nonstick) imparts a subtly strange flavor to the very outside of the muffin. An unfussy and inexpensive liner will keep the peanut butter flavor pure.

Liners also help a frozen muffin stay moist in the freezer and during thawing. Bonus!

 

On a side note, if you ever come over, ask for a muffin! I always have several different kinds hiding away in the freezer! Or I will just make these Peanut Butter Banana Muffins with Peanut Butter Streusel Topping because nothing beats a muffin straight from the oven!

Peanut Butter Banana Muffins with Peanut Butter Streusel Topping

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 15 Muffins

Peanut Butter Banana Muffins with Peanut Butter Streusel Topping

These Peanut butter banana muffins are soft and moist with a large crumb befitting a bakery-style muffin. The streusel is generously piled atop creating a peanut butter banana masterpiece! The banana, brown sugar and yogurt keep these muffins very moist, and pureeing the bananas with the peanut butter and yogurt evenly distributes both primary flavors throughout the batter, so that each bite is full of the peanut butter banana taste that you love!

Ingredients

    For the Mufffins:
  • ½ cup unsalted butter, very, 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 Saigon cinnamon
  • For the Streusel:
  • ½ cup brown sugar, not packed
  • 1 tablespoon granulated sugar
  • 1 teaspoon cinnamon
  • 1 cup all-purpose flour
  • ¼ cup + 2 tablespoons peanut butter (smooth, preferably not Natural)

Instructions

  1. Pre-heat the oven to 350°. Line 15 standard muffin tins with liners (or spray if you must).
  2. Make the streusel first: 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.
  3. Now for the muffins! In a medium bowl, whisk together the flour, soda, and cinnamon; set aside.
  4. 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.
  5. 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.
  6. 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!
  7. 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.
  8. 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.
  9. Let cool 5 minutes in pans before removing to a wire rack to cool completely or be eaten.

Notes:

This recipe make slightly more streusel than needed unless you get really crazy with the topping. You may cut down the recipe but I like to err on the side of having too much rather than too little!

http://americanheritagecooking.com/2014/08/peanut-butter-banana-muffins-peanut-butter-streusel-topping/

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Double Chocolate Banana Muffins (one of the most popular posts on AHC, btw)

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The Best Blueberry Banana Bran Muffins EVER

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Strawberry Whole Wheat Chia Seed Muffins 

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Comments

  1. says

    Oh no!!!!! You had to go there, didn’t you? 5 bananas!!!!! And peanut butter. Lindsey, now you know that when I come over, and I am never going home again, right? I’ve told you that!!! Because these are divine, and I’m completely and utterly OK with you feeding me for the rest of my life! Pinned!
    Kristi @ Inspiration Kitchen recently posted…Writing Process Blog TourMy Profile

    • AmericanCooking22 says

      ALOL! But you have the dream kitchen so how bout I cook for you forever at your house!These muffins will totally be on the menu!

  2. says

    These look totally awesome. I will try to squeeze them into my schedule tomorrow morning. Yesterday, I made your recipe for the rosemary chicken with the salad of grapes, bell peppers, roasted potatoes, etc. Delicious! I am obsessed, and now my daughter whom I am visiting is also.

    Thanks!
    Jospehine

    • AmericanCooking22 says

      Thanks, Josephine! Now you know why I ate it every day for a month! I’m on to a new salad now…stay posted :-) Enjoy the muffins! I might have to make some more bc my freezer is shockingly low on muffins and I have 20 bananas on my counter. I know. I have a problem.

    • AmericanCooking22 says

      I’m so glad you found me too, Marcie! Yay Kristi! 5 bananas definitely make a muffin moist and banana’y! Thanks for the pin!

  3. says

    Thanks again for the recipes. I will let you know how the muffins turn out. My daughter Grace just happens to have all the ingredients, and we are meeting my son for dinner – he will LOVE them, plus save me from eating them all myself!

    • AmericanCooking22 says

      You are most welcome! It makes me happy to hear your feedback! Haha I definitely needed to share these before I ate any more! I clearly had zero self-control around them!

  4. says

    These muffins look incredible!! Oh my gosh that streusel topping. I totally, TOTALLY see how you ate three muffin tops of these bad boys. I’m definitely going to have to try these soon – I have the perfect bananas for this sitting on my counter right now! So glad to have found your blog via Kristi! :)
    Alyssa @ My Sequined recently posted…Soft Gingersnap Muffin TopsMy Profile

    • AmericanCooking22 says

      I’m glad to have found your blog too! It is all about the muffin tops…when you think about it, it’s a miracle I ONLY ate 3! :-)

    • AmericanCooking22 says

      If you have bananas, then I have solutions for you!! The Blueberry Bran muffins are always in my freezer. I love them for breakfast or a pre-workout snack!

  5. says

    These muffins are gorgeous, Lindsey! I am obsessed with anything that has a streusel topping and love that you piled it sky high on these muffins! Love the genius idea to use peanut butter in the crumble too :) I would have had such a hard time photographing these mesmerizing beauties and would have no problem polishing off 3 in one sitting :) They sound perfect! Pinning and can’t wait to try these!

    • AmericanCooking22 says

      Thanks, Kelly!! Muffins are so hard to photograph, aren’t they? Especially when they are just shades of brown…blech! Thanks for the pin!

    • AmericanCooking22 says

      Oh I definitely ate the streusel sans muffin! lol! Can’t let all that gorgeous topping go to waste!

    • AmericanCooking22 says

      Never enough pb! That’s what I say! You should definitely make them for your bf! I just ate one from the freezer and it was sooooo good! Thanks for the pin!

Trackbacks

  1. […] how much I love peanut butter and bananas? So when I saw that Lindsey made these scrumptious Peanut Butter Banana Muffins with Peanut Butter Streusel Topping, I ran home and made these. And the verdict? AMAZING! Peanut butter lovers will adore these […]

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