Delicious Jumbo Banana Almond Muffins with Crunchy Streusel Topping

If you have a hard time starting your early mornings, these Delicious Jumbo Banana Almond Muffins with Crunchy Streusel Topping will definitely get your gears going! They are soft and incredibly moist with a buttery almond streusel topping that is the perfect addition to balance out the tender muffin. Finish each muffin with a cinnamon glaze or a dusting of powdered sugar and you have yourself a bakery-style pastry at home!

Why You’ll Love this Recipe

Bakery-Style Jumbo Muffins

The Jumbo Banana Almond Muffins have a beautiful dome shape that give the appearance of something you would find in your local bakery. Starting the oven temperature high allows the muffins to rise quickly, once the temperature is lowered, you are allowing the muffin to bake slow and prevent it from being too dry.

The Perfect Way to Use Ripe Bananas

Have bananas that are on the verge of looking absolutely gross? Don’t throw them away! This is the perfect recipe to use them in to create something super yummy. Instead of baking another loaf of banana bread, these Jumbo Banana Almond Muffins are perfect for a grab and go breakfast treat.

Muffin lover? Check out my other muffin recipe! Peanut Butter Blueberry Muffin

Ingredients You’ll Need

• Unsalted butter
• Light brown sugar
• White granulated sugar
• Ripe bananas: The balance of ripe bananas brings a gentle softness with a little banana flavor that pairs well with almonds.
• Eggs
• Vanilla bean paste or vanilla extract
• Sour cream: The addition of sour cream adds moisture to each bite.
• Almond flour: Brings a light almond flavor to each bite that compliments the cinnamon syrup.
• All purpose flour
• Baking powder & baking soda
• Cinnamon
• Salt
• Sliced almonds: Gives more of a crunch to the crumble topping to balance out the soft muffin.
• Powdered sugar
• Rising Star Cinnamon Syrup: Adds an additional warmth throughout the muffin.

Storage Tips

Room Temperature

Once completely cooled, place them in a container lined with a paper towel, then add another paper towel on top before sealing. Store in an airtight container for up to 3 – 4 days.

Refrigerator

Store for up to 1 week in an airtight container. Bring to room temperature or warm for a few seconds in the microwave before serving.

Freezer

Freeze unglazed muffins for up to 3 months. Thaw overnight in the refrigerator or at room temperature for 1-2 hours. Warm in the microwave for 20–30 seconds or in the oven for at 300°F for 5–8 minutes to refresh the texture. Drizzle with glaze before serving.

Let’s Start Baking!

Print Recipe

Delicious Jumbo Banana Almond Muffins with Crunchy Streusel Topping

These jumbo banana almond muffins are soft, fluffy, and topped with a buttery almond crumble and sweet cinnamon glaze. Made with ripe bananas, almond flour, and warm spices, these are easy to make and have a bakery style finish.

Prep Time20 minutes mins

Cook Time35 minutes mins

Cool Time10 minutes mins

Total Time1 hour hr 20 minutes mins

Course: Breakfast, Dessert

Cuisine: American

Keyword: Desserts

Servings: 8 muffins

Ingredients

Jumbo Banana Almond Muffins:

• ½ cup unsalted butter, softened (113g)
• 1 1/4 cup light brown sugar (150g)
• 1/2 cup white granulated sugar (50g)
• 3 medium ripe bananas, mashed (220g)
• 2 eggs
• 2 tsp vanilla bean paste
• ½ cup sour cream, room temperature (120g)
• 1 cup almond flour (72g)
• 2 cups all purpose flour (156g)
• 2 tsp baking powder
• ¾ tsp baking soda
• 1 tsp cinnamon
• ½ tsp salt

Almond Crumble Topping:

• ¼ cup unsalted butter, melted (56g)
• ½ cup all purpose flour (63g)
• ½ cup light brown sugar (100g)
• ½ cup sliced almonds
• 1 tsp cinnamon
• pinch salt

Cinnamon Glaze:

• ½ cup powdered sugar
• 1-2 tbsp milk
• 1 tsp Rising Star Cinnamon syrup

Instructions

• Preheat your oven to 425°F. Line two jumbo 6-cup muffin pan with 8 paper liners or generously grease each cavity with nonstick baking spray.
• In a medium bowl, combine the melted butter, all purpose flour, light brown sugar, sliced almonds, cinnamon, and a pinch of salt. Mix with a fork until large buttery crumbs form. Place the crumble in the refrigerator while preparing the batter.
• In a large mixing bowl using a handheld mixer, beat the softened butter, light brown sugar, and granulated sugar together until light and fluffy.
• Add the mashed bananas and mix until combined. Beat in the eggs one at a time, then mix in the vanilla bean paste and sour cream until smooth.
• In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, baking soda, cinnamon, and salt.
• Gradually fold the dry ingredients into the wet ingredients just until no streaks of flour remain. Do not over-mix, as this can make the muffins dense.
• Divide the batter evenly between the six jumbo muffin cups, filling each nearly to the top.
• Generously sprinkle the chilled almond crumble over each muffin, gently pressing it into the batter so it adheres during baking
• Bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F and continue baking for 25–30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out with just a few moist crumbs.
• Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
• In a small bowl, whisk together the powdered sugar, 1 tablespoon milk, and Rising Star cinnamon syrup. Add additional milk, a teaspoon at a time, until the glaze reaches your desired consistency.
• Drizzle generously over the cooled muffins before serving.

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