These banana crumb muffins have great banana flavor with a delicious sweet crumb topping. These bakery-style muffins are best banana muffins and a make the perfect treat for breakfast or for snacking.
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❤️ Why you'll love it
Easy breakfast: this easy recipe will become your go to banana muffin!
Simple ingredients: you likely have everything you need to have right on hand in your pantry to make these muffins!
Tasty recipe: it's always great to have a variety of banana recipes on hand for those overripe bananas!
🥘 Ingredients
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Bananas: be sure to use overripe versus fresh bananas, an overripe banana will have have several brown spots and start to become soft.
Granulated sugar
Brown sugar
🔪 Instructions
For the muffin batter
- Preheat oven to 375 degrees F. Line muffin tin with muffin liners.
- In a large bowl, mix together flour, baking soda, baking powder, and salt; set flour mixture aside.
- In a separate bowl, mash bananas until together mashed bananas, sugar, egg, and melted butter.
- Using a wooden spoon, stir the banana mixture into the dry ingredients until just moistened.
- Spoon batter into prepared muffin cups filling about ¾ of the way full.
For the topping ingredients
- In a small bowl, mix together brown sugar, flour, and cinnamon.
- Using a for, cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping evenly over the top of each muffin.
- Bake in preheated oven for 18 minutes, until a toothpick inserted into center of a muffin comes out clean.
- Cool on a wire rack for 10 minutes, remove muffins from pan and enjoy warm.
🥄 Equipment
Muffin tin
Mixing bowls
Rubber scraper
Electric mixer
Wooden spoon
Paper lines
🥫Storage
Room temperature: Store muffins in an airtight container up to 5 days.
Freezer: store in a freezer safe container up to 3 months.
📖 Variations
- Stir 1 cup mini chocolate chips and ½ chop chopped maraschino cherries into the muffin batter.
- Add ½ half cup chopped toasted walnuts or pecans to the muffin batter.
- Substitute banana extract for the vanilla extract
💭 Tips
- Refrigerate whole bananas that are getting brown faster than you will be able to use them. This slows down the ripening process and allows you to preserve the banana without having to freeze it.
- Mash bananas with a small hand whisk, this mashes the bananas to the proper consistency without leaving large lumps!
📚 Related Recipes
If you are looking for a healthier banana crumb muffin recipe, try these made with less sugar.
This coconut banana bread has a sweet lime glaze that makes this quick bread irresistible!
My whole family loves this cherry banana bread.
🍽 Serve with...
Serve muffins as part of breakfast or brunch with hot coffee, tea, or cocoa.
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📖 Recipe
Banana Crumb Muffins
Equipment
- Paper liners
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 bananas mashed
- ¾ cup white sugar
- 1 egg lightly beaten
- ⅓ cup butter melted
- ⅓ cup packed brown sugar
- 2 tablespoons all-purpose flour
- ⅛ teaspoon ground cinnamon
- 1 tablespoon butter
Instructions
- Preheat oven to 375 degrees F. Line muffin pan with paper liners.
- In a large bowl, mix together flour, baking soda, baking powder, and salt; set aside.
- In another bowl, using a hand mixer, beat together bananas, sugar, egg, and melted butter.
- Using a wooden spoon, stir the wet ingredients into the dry ingredients until just moistened.
- Spoon batter into prepared muffin cups filling about ¾ of the way full.
For the crumb topping
- In a small bowl, mix together brown sugar, flour, and cinnamon.
- Using a for, cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
- Bake in preheated oven for 18 minutes, until a toothpick inserted into center of a muffin comes out clean.
- Cool on a wire rack for 10 minutes, remove muffins from pan and enjoy warm.
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