Using overripe bananas in your Biscoff Streusel Banana Muffins is actually a game-changer. The biscoff streusel topping adds a delicious crunch that contrasts perfectly with the moist, tender base. These muffins are a fun twist on your traditional banana muffin, providing a special treat for both Biscoff lovers and banana bread connoisseurs (aka me).

I’ve baked my fair share of banana bread and muffins over the years, but it wasn’t until I introduced Biscoff spread and a cookie based streusel that I realized what I (and you) had been missing. The aroma of bananas and Biscoff baking together fills the kitchen with a warm sweet scent that’s almost as good as eating them. Whether it’s for a bake sale or a simple family breakfast, these muffins always seem to disappear quickly!

If you’re a fan of trying new recipes that add a twist to classic flavours, these Biscoff Streusel Banana Muffins are a must-try. They’re surprisingly easy to make and the results are consistently delicious and impressive. 🙂

Why you'll love this recipe

Crunchy streusel topping adds an amazing texture to the soft muffin base.
Moist and tender with the help of sour cream in the batter to ensure every bite is moist.
Crowd pleaser – these muffins are a hit at gatherings and perfect for sharing.
Freezer friendly, they freeze well, so you can always have a tasty snack on hand.

KITCHEN EQUIPMENT FOR THIS RECIPE

Hand or stand mixer
Mixing bowls
Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
Muffin pan
Cupcake liners
Whisk
Cooling rack

Ingredients for Biscoff Streusel Banana Muffins

All-purpose flour: builds the structure.
Baking powder and baking soda: leavening agents to help rise.
Ground cinnamon and nutmeg: warm spicing complements the banana and Biscoff.
Bananas: add moisture and sweetness.
Unsalted butter: richness and moisture.
Light brown and white sugars: for sweetness and texture.
Egg: binds the ingredients.
Milk: thins the batter slightly.
Biscoff spread: adds creamy, caramel flavour.
Biscoff cookies: creates a crunchy, sweet streusel.

*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*

HOW TO MAKE THIS RECIPE GLUTEN FREE?

Swap out the flour for a gluten-free flour blend designed for baking. Make sure to sift it well and consider adding a teaspoon of xanthan gum to improve structure if it isn’t already included in your gluten free flour blend.

How to make Biscoff Streusel Banana Muffins

MUFFINS

1. Preheat your oven to 350°F (175°C). Prepare a 12 muffin pan with nonstick spray or cupcake liners. (Protip: if using liners, drop a sprinkle of uncooked rice into each muffin space before adding the liners to absorb any excess oil while baking)

2. In a small bowl, combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg until well combined.

3. In a large bowl, mash the bananas.

4. Add the melted butter, brown sugar, egg, vanilla extract and milk and mix until combined. Then, add the dry ingredients and mix until just combined.

5. Scoop ~ 2 tablespoon of batter into each cupcake liner followed by 1 teaspoon of biscoff spread in the middle of each batter. Top it off with another tablespoon of batter.

BISCOFF STREUSEL

6. In a small bowl, whisk together the biscoff cookies, flour, brown sugar, white sugar and salt until well combined. Pour the melted butter over the dry ingredients and toss using a fork or spoon until the mixture is combined. Do not over mix, you don’t want the streusel to become pasty. It should look clumpy and crumbly.

ASSEMBLY & BAKE

7. Sprinkle a generous amount of the biscoff streusel onto each muffin (1-2 spoonful) and bake for 22-25 minutes or until a toothpick inserted into the middle comes out clean. Cool the muffins in the pan for about 5 minutes before transferring to a wire rack to cool completely.

Tips for a successful Biscoff Streusel Banana Muffins ✨

Do Not Overmix: Mix until just combined to keep the muffins light and tender.

Generous Streusel: Don’t skimp on the streusel; it’s the best part!

Check Doneness: Use a toothpick to ensure they’re perfectly baked.

Cool in Pan: Let them set before transferring to a wire rack to avoid breaking.

Storage instructions

Here’s your guide on how you can enjoy this later!

At room temperature: Covered for a few days.

Refrigerated: Up to 1 week.

Frozen: Up to 3 months, thaw overnight in the refrigerator.

And that’s it! So, the next time you find yourself with a bunch of bananas that have gone past their prime, consider them the perfect ingredient for making these delicious muffins!

Happy baking!

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Biscoff Streusel Banana Muffins