These Banana Bread Muffins are strong on banana flavor, ultra-moist, dense, hearty, dotted with pecans, and most excitingly, topped with a thick layer of buttery, brown sugar, cinnamon-spiced streusel! Whew. That was a lot. These Banana Bread Muffins are easy and fuss-free to whip up, but give you bakery-style muffins right at home!
In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
In a large bowl, whisk together sugar, oil, eggs, and vanilla.
Alternately add the dry ingredients and the buttermilk to the wet ingredients.
Fold in the mashed bananas and pecans.
Line 18 regular-sized muffin cups with paper liners. Fill muffin cups 2/3 full with batter.
In a small bowl, whisk together flour, brown sugar, and cinnamon.
Drizzle 5 tbsp. melted butter into flour mixture, and then stir until crumbly. If needed, add additional butter, stirring until mixture resembles pea-sized crumbs. Note: As it was forming crumbs, sometimes it was easiest to use my fingers to stir and crumble the mixture. If streusel is too wet, let it sit for 3-4 minutes. The butter will firm up, and usually crumbs will easily form. If it's still too wet, add a tablespoon of flour, and toss to combine.
Scatter a golfball-sized scoop of crumbs evenly over top of each muffin cup.
Bake at 350 for 20-25 minutes, rotating pans halfway, until edges are golden brown, and a toothpick inserted near the center of a muffin comes out clean. Muffins will also appear "set" near the centers.
Remove to wire racks to cool completely.
Store muffins in an airtight container, in a cool, dry place at room temperature for 4-5 days, or in the refrigerator for up to a week. Also, muffins will freeze wonderfully if well-wrapped.