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Overhead view of a pile of banana crumb muffins
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Banana Crumb Muffins

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: banana crumb muffins, banana crumb muffins recipe, banana muffins with crumb topping
Servings: 12 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

Calories: 178kcal | Carbohydrates: 39g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.04g | Cholesterol: 17mg | Sodium: 206mg | Potassium: 199mg | Fiber: 1g | Sugar: 22g | Vitamin A: 79IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg