Banana Crumb Muffins
Published
Published
These Banana Crumb Muffins feature a cinnamon-brown sugar streusel topping on an ultra-moist muffin. Quick and easy to make, they’re great for breakfast or a light after dinner treat with a cup of coffee or tea.
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This banana crumb muffins recipe takes my basic banana muffins and upgrades them with an irresistible crumb topping. They’re moist, warmly spiced thanks to the brown sugar and cinnamon, and so yummy! They’re a great way to start the day, but also just sweet enough to pass for dessert.
If you have bananas turning brown on your counter (the riper, the better!), these banana muffins are a great way to use them up and a nice alternative to standard banana bread. They freeze well too, so I encourage you to make a double batch!
What’s in this Banana Crumb Muffins recipe?
These banana crumb muffins are made with basic banana muffin ingredients plus a few extras for the topping. Scroll down to the recipe card below for the measurements.
- All-purpose flour – Spooned and leveled for accurate measuring. You need this for the batter and also the topping.
- Baking powder & Baking soda – Using both leavening agents helps achieve the perfect texture.
- Coarse salt – Heightens the other flavors and also balances out the sweetness a bit.
- Cinnamon – Adds just a hint of warm flavor to the muffins.
- Bananas – Extra ripe bananas are best for making these muffins. The more brown spots, the more natural sweetness they’re provide.
- Sugars – Granulated sugar is in the muffin batter, while brown sugar is needed for the streusel topping.
- Whole milk and Butter – These both add richness and necessary moisture to the muffins.
- Egg – Provides structure to the batter.
- Vanilla – For wonderful flavor.
Tips & Variations
- Use extra ripe bananas. You want to use bananas that are extremely ripe with some brown spots for these muffins. Extra ripe bananas provide extra moisture and natural sweetness to the muffins.
- Add some nuts. A 1/3 cup finely chopped walnuts would be a nice addition in these muffins.
- Don’t overmix. Mix the batter just until all of the ingredients are fully combined and there are no streaks of flour.
- Use cold butter. Cold butter is essential in the crumble topping as it’s what creates the actual crumbles and gives it texture. Melted butter or softened butter will melt too quickly in the oven.
- Avoid overbaking. These muffins bake in just 18-20 minutes. You can check whether they are done or not by inserting a toothpick in the center. It should come out with no wet batter. (Moist crumbs are okay.)
Proper Storage
- Room temperature. Store leftovers in an airtight container on the counter. They’ll stay fresh for 3-4 days.
- Freezer. You can also freeze these muffins for up to 2 months. Allow them to cool completely then transfer them to a freezer-safe bag. Thaw on the counter before enjoying.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
Banana Crumb Muffins
Ingredients
FOR THE BATTER
- 1 & 1/2 cups all-purpose flour, , spooned and leveled
- 1 & 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 1/2 teaspoon cinnamon
- 3 medium very ripe bananas, , mashed
- 3/4 cup granulated sugar
- 1/3 cup whole milk
- 1 large egg, , lightly beaten
- 1 teaspoon vanilla
FOR THE CRUMB TOPPING
- 1/3 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon ground cinnamon
- 1 tablespoon cold butter, , cubed
Instructions
- Preheat the oven to 375 degrees F. Line 12 muffin cups with paper liners.
- In a large bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon. Blend in the bananas, sugar, milk, egg, and vanilla until just combined.
- Spoon batter into prepared muffin cups, filling each about 3/4 full.
- Make the crumb topping: In a small bowl, mix together the brown sugar, flour, and cinnamon. Using your hands, press in the butter until the mixture resembles coarse crumbs, then sprinkle topping over muffins.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.
- Serve and enjoy!
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
i made it once as listed but my husband found them messy to eat, so i did the next batch sans strudel- delious. today i only had 2 bananas so i added frozen blueberries (lightly coated with flour) and again They were amazing. such a good and easy recipe and inexpensive as only 1 egg and no butter!(i save the butter to spread on them. thanks for this recipe
Can these be made in miniature muffin pans? If so, should the time be adjusted?
I’m sure they could, but I haven’t tested them that way. Try baking them for half the instructed time, and then in 2 minute increments until a tester comes out clean.