These irresistible banana crumb muffins are the perfect blend of sweet banana bread and crunchy cinnamon crumb topping. Convenient for breakfast, brunch or a snack, they're a great way to use up ripe bananas.
Banana Crumb Muffins
Banana crumb muffins blend the sweet taste of banana bread with a crunchy, cinnamon-infused crumb topping. These muffins are incredibly moist and flavorful thanks to the ripe bananas, which provide a natural sweetness and a soft, tender crumb. The crumb topping adds a delightful contrast with its crunchy, cinnamon-sugar goodness.
The hint of cinnamon in the topping complements the banana, making every bite a delicious balance of sweet, spicy and buttery flavors. For breakfast, brunch or a snack, these muffins are a great way to use up overripe bananas and enjoy a homemade treat that will beat the store-bought version every time.
Ingredients for Banana Crumb Muffins
- All-purpose flour:Â This gives the muffins structure and helps them rise properly.
- Baking soda and baking powder:Â These leavening agents work together to give the muffins their light, fluffy texture.
- Ripe bananas:Â The riper the bananas, the better, as they add natural sweetness and moisture.
- Sugar:Â Sugar adds sweetness to the muffins, balancing the banana flavor.
- Egg:Â An egg helps bind the muffin together.
- Butter:Â Butter provides moisture and a rich, buttery flavor.
Topping:Â
- Brown sugar:Â Brown sugar adds a deeper sweetness and contributes to the crumb topping.
- Flour: More all-purpose flour adds structure to the topping.
- Cinnamon:Â Cinnamon infuses the crumb topping with a warm, spicy flavor.
- Cold butter:Â When cut into the topping mixture, cold butter creates the perfect crumbly texture.
Directions
Step 1: Prepare the dry ingredients
In a large bowl, combine the flour, baking soda, baking powder and salt.Â
Step 2: Mix the wet ingredients
In a separate bowl, mash the ripe bananas. Add the sugar, lightly beaten egg and melted butter, then mix well.
Step 3: Combine the wet and dry
Gradually stir the wet mixture into the dry ingredients until just moistened. Be careful not to overmix to avoid dense muffins.
Step 4: Fill the muffin cups
Preheat the oven to 375°F. Fill greased or paper-lined muffin cups three-quarters full with the batter.
Step 5: Prepare the crumb topping
In a small bowl, combine the brown sugar, flour and cinnamon. Cut in the cold butter until the topping is crumbly. Sprinkle the topping evenly over each muffin.
Step 6: Bake the muffins
Bake for 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 10 minutes before removing them to a wire rack to cool completely.
Banana Crumb Muffin Variations
- Add some chocolate chips:Â Fold chocolate chips into the batter for a sweeter treat.
- Include nuts:Â Stir in chopped walnuts or pecans for added crunch.
- Make them healthier: Substitute half the all-purpose flour with whole wheat flour, and swap the butter with coconut oil.
How to Store Banana Crumb Muffins
Store these muffins in an airtight container at room temperature for up to three days. For longer storage, place them in the refrigerator for up to a week. Ensure the muffins are completely cooled before storing them to maintain their texture.
Can you freeze banana muffins with crumb topping?
Yes, you can freeze these muffins. To freeze them individually, place them in a single layer on a baking sheet before transferring them to a freezer-safe bag. They can be frozen for up to three months.
Can you make banana crumb muffins ahead of time?
Absolutely! You can prepare the batter and the crumb topping separately, then store them in the refrigerator for up to 24 hours before baking.
Banana Crumb Muffin Tips
What’s the difference between streusel and crumb topping?
A streusel topping is made from flour, sugar and butter and sometimes includes nuts or oats. It has a coarse and clumpy texture. In contrast, a crumb topping has a similar composition but is finer and sandier.
What is the best way to mash bananas?
For the best texture, mash ripe bananas until they’re smooth but slightly chunky with a fork or a potato masher.
Can you use frozen bananas in this recipe?
Yes, thawed frozen bananas work well in this recipe. Just make sure to drain any excess liquid before mashing.
Is it better to use butter or oil in muffins?
When deciding between butter and oil in muffins, butter adds rich flavor but results in a denser texture. Oil makes muffins moister and softer, though it lacks butter’s flavor. So choose butter for taste and oil for a lighter, moister texture.Â
Banana Crumb Muffins
Prep Time
15 min
Cook Time
20 min
Yield
about 1 dozen
Ingredients
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large ripe bananas, mashed
- 3/4 cup sugar
- 1 egg, lightly beaten
- 1/2 cup butter, melted
- TOPPING:
- 1/3 cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1/8 teaspoon ground cinnamon
- 1 tablespoon cold butter
Directions
- In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter; mix well. Stir into dry ingredients just until moistened.
- Fill greased or paper-lined muffin cups three-fourths full. Combine the first three topping ingredients; cut in butter until crumbly. Sprinkle over muffins.
- Bake at 375° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts
1 muffin: 243 calories, 9g fat (6g saturated fat), 41mg cholesterol, 332mg sodium, 39g carbohydrate (25g sugars, 1g fiber), 3g protein.
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This is one of my favorite recipes for banana crumb muffins—and it's the only kind our 4-year-old will eat.
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