Description

These Banana Raspberry Muffins with Pecan Streusel are bursting with juicy berries, warm spices, and a crunchy pecan streusel. Perfectly moist and just sweet enough—enjoy them plain or with a drizzle of vanilla glaze!

Ingredients

Scale

For the Muffins

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

3 - 4 very ripe bananas, mashed (1 1/2 - 2 cups)

1/2 cup plain Greek yogurt

2 eggs

1/2 cup granulated sugar

1/4 cup brown sugar

1/4 cup melted unsalted butter

1 teaspoon vanilla extract

1 teaspoon lemon zest (optional)

3/4 cup fresh or frozen raspberries

1/2 cup chopped pecans (optional)

For the Streusel

1/3 cup chopped pecans

2 tablespoons brown sugar

1 tablespoon all-purpose flour

1 tablespoon melted butter

Pinch of cinnamon

Optional Vanilla Glaze

1/2 cup powdered sugar

1-2 teaspoons milk or cream

1/2 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners or lightly coat with nonstick spray.
In a small bowl, make the streusel: Mix melted butter, pecans, cinnamon, brown sugar, and flour until crumbly. Set aside.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
In a large bowl, combine granulated sugar, brown sugar, and melted butter. Stir in eggs, mashed bananas, yogurt, vanilla extract, and lemon zest until smooth.
Gradually stir in the flour mixture until just combined. Gently fold in raspberries with a spatula, being careful not to break them up too much.
Scoop batter into muffin cups, filling each about ¾ full. Sprinkle streusel evenly over each muffin.
Bake for 22–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
To make the optional vanilla glaze, whisk together ½ cup powdered sugar, 1 tablespoon milk (or more for desired consistency), and ¼ teaspoon vanilla extract in a small bowl until smooth. For easy drizzling, spoon the glaze into a zip-top bag, snip off a small corner, and pipe it over the cooled muffins.

Notes

The darker and softer the bananas, the better. Look for heavy speckling or fully black skins, those bring the most flavor and natural sweetness to your muffins.

Using regular yellow bananas can result in a bland flavor and even a rubbery texture. Overripe bananas not only taste better, but they bake better.

If you’re not ready to bake, freeze those overripe bananas in a zip-top bag. They thaw quickly and blend smoothly into the batter.

Fresh raspberries can bleed into the batter, adding beautiful swirls of color—this is normal and doesn’t affect taste.

Silicone muffin pans make cleanup easy and eliminate the need for paper liners. No sticking, no tearing—just perfectly released muffins every time. I use a slightly smaller silicone pan than the standard size, which stretches the batter to make 18 muffins instead of 12.

Prep Time: 25 minutes
Cook Time: 22 minutes
Category: Baked Goods
Method: Bake
Cuisine: American