About This Recipe
Alright friends, if there’s one muffin recipe that never lasts more than a day in my house — it’s these Banana Crumb Muffins. I’m not even kidding. The first time I made them, Sultan took one bite, looked at me wide-eyed, and said, “These are bakery-style?! Better than bakery!” And that man does not exaggerate about muffins.
These muffins are fluffy on the inside, packed with ripe banana flavor, and crowned with this golden, buttery brown sugar crumble that turns into a sweet crunchy topping after baking. I like to sneak a warm one straight out of the oven — with a little pat of butter that melts right into the top. It’s pure comfort.
These muffins are fluffy on the inside, packed with ripe banana flavor, and crowned with this golden, buttery brown sugar crumble that turns into a sweet crunchy topping after baking. I like to sneak a warm one straight out of the oven — with a little pat of butter that melts right into the top. It’s pure comfort.
Gear for Banana Crumb Muffins
For this tender and crumb-topped Banana Crumb Muffins Recipe, you’ll just need a muffin tin, mixing bowls, and simple tools like a whisk and fork. I’ve linked a few of my go-to baking essentials—affordable and dependable. A scoop makes portioning easy, but a spoon works just fine too!
Ingredients
3 ripe bananas, mashed
1/3 cup butter, melted
3/4 cup sugar
1 egg
1 tsp vanilla extract
1 tsp baking soda
Pinch of salt
1 1/2 cups all-purpose flour
1/2 tsp cinnamon
1/4 tsp nutmeg (optional)
1/3 cup brown sugar for the Crumb Topping
2 tbsp flour for the Crumb Topping
1/4 tsp cinnamon for the Crumb Topping
2 tbsp butter, softened (not melted) for the Crumb Topping
Instructions
Step 1
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
Step 2
In a mixing bowl, mash the bananas. Add melted butter and stir in sugar, egg, and vanilla.
Step 3
In another bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Gently fold dry ingredients into the wet mixture — don’t overmix.
Step 4
In a small bowl, mix brown sugar, flour, and cinnamon. Cut in softened butter with a fork until crumbly. Chill for 5 minutes.
Step 5
Spoon batter into muffin cups, filling about 3/4 full. Sprinkle crumb topping generously over each.
Step 6
Bake for 18–20 minutes, or until a toothpick comes out clean. Let cool for 5 minutes in the pan, then transfer to a wire rack.
Step 7
Best served warm with a bit of butter, but honestly, they’re just as delicious at room temp.
Nutrition Information
Calories
210
Saturated Fat
4g
Carbs
29g
Sugars
14g
Protein
3g
Sodium
160mg
Fiber
1.5g
Secret Tips
Use overripe bananas – Like, really spotty. The darker, the sweeter!
Don’t overmix – Gently fold the wet and dry ingredients together. A few lumps are okay.
Press the crumb topping lightly into the batter – This helps it stick and bake into the top.
Chill the crumb topping for 5 minutes before sprinkling — it holds its shape better when baked.
Don’t overmix – Gently fold the wet and dry ingredients together. A few lumps are okay.
Press the crumb topping lightly into the batter – This helps it stick and bake into the top.
Chill the crumb topping for 5 minutes before sprinkling — it holds its shape better when baked.
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