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.
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.