These banana-almond muffins are a delightful treat, featuring a crunchy almond streusel topping.
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release easily.
In a bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
Sifting the dry ingredients together ensures even distribution and a lighter texture.
In another bowl, mash the bananas and mix in the melted butter, sugar, egg, and vanilla extract.
Use a fork to mash the bananas thoroughly for a smooth consistency.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the muffins tender.
Fold in the chopped almonds.
Chop the almonds finely for even distribution and a pleasant crunch.
Divide the batter evenly among the muffin cups.
Fill each cup about three-quarters full for a nice dome shape.
For the streusel, mix the flour, brown sugar, cinnamon, and softened butter until crumbly, then stir in the chopped almonds.
Use your fingers to mix the streusel for a better crumbly texture.
Sprinkle the streusel topping evenly over each muffin.
Press the topping lightly onto the batter to help it adhere.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Check the muffins a few minutes before the suggested time to avoid overbaking.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a hot beverage like coffee or tea for a delightful experience.
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