These Banana Crumb Muffins are soft, sweet, and topped with the best crumb topping. They are an easy go to when you have overripe bananas and need something simple for breakfast or an after school treat.
What makes these muffins so good is the combination of tender banana flavor and that buttery crumb topping that adds just the right amount of sweetness. We have made these countless times, and they are always gone so quickly. Now, we make a double batch and put some in the freezer for easy on-the-go snacking.
If you love easy baked goods like this, try our Banana Bread, classic Banana Muffins, and Banana Cupcakes.
Why you’ll love it + Why it works:
- Perfect for Overripe Bananas: A great way to use bananas that are ready to be baked.
- Quick and Simple: Easy steps make this perfect for busy mornings.
- Moist Texture: The bananas and butter keep the muffins soft and tender.
- Reliable Bake: The baking soda and baking powder help the muffins rise perfectly.
Banana Crumb Muffin Ingredients
Muffins
- All-purpose flour (1½ cups): Gives the muffins structure and helps them hold their shape.
- Baking soda (1 teaspoon): Helps the muffins rise and keeps them light.
- Baking powder (1 teaspoon): Adds extra lift for a fluffy texture.
- Salt (½ teaspoon): Balances the sweetness and enhances the flavor.
- Nutmeg (½ teaspoon): Adds a warm spice that pairs perfectly with banana.
- Overripe bananas (3, mashed): Adds natural sweetness and keeps the muffins moist.
- Sugar (¾ cups): Sweetens the muffins and helps with texture.
- Egg (1, lightly beaten): Binds the ingredients together for a smooth batter.
- Cinnamon (½ teaspoon): Adds a hint of warm flavor.
- Vanilla extract (1 teaspoon): Enhances the overall sweetness and flavor.
- Butter (⅓ cup, melted): Adds richness and keeps the muffins soft.
Crumb Topping
- Brown sugar (⅓ cup, packed): Creates that sweet crumb topping with a slight caramel flavor.
- All-purpose flour (2 tablespoons): Helps form the crumb texture.
- Cinnamon (dash): Adds a little extra warmth to the topping.
- Butter (1 tablespoon, cold): Creates the crumb texture when mixed into the topping.
- Optional: Add chopped pecans or walnuts to the crumble topping
How to Make Banana Crumb Muffins
PREP. Preheat oven to 375°F. Line 10 muffin pan slots with liners, or grease them well.
BATTER. Mix flour, baking soda, baking powder, salt, nutmeg, and cinnamon in a bowl.
In a separate mixing bowl, beat bananas, sugar, egg, vanilla, and melted butter.
Add flour mixture to the banana mixture and stir until just moistened. Spoon the batter into muffin liners in the muffin pan.
CRUMB TOPPING. In another small bowl, mix brown sugar, flour, and cinnamon. Cut in butter and mix until crumbs form.
BAKE. Sprinkle crumbs over the muffin batter and bake for 15-18 minutes or until a toothpick comes out clean.
Kristyn’s Recipe Tips
- Tender Muffins: Do not overmix the batter or the muffins can turn dense. Check early to avoid overbaking and drying them out.
- Bananas: Use very ripe bananas for the best flavor and sweetness.
- Uniform Size: Fill liners evenly so the muffins bake at the same rate and the topping is distributed well.
- Crumb Topping: Cut the cold butter into the topping until crumbly; this helps it bake up crisp instead of melting flat.
- Make Ahead: These are great for make ahead breakfasts, store and reheat for a quick grab and go treat.
Banana Crumb Muffins Recipe
Video
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon nutmeg
- 3 over-riped bananas, mashed
- ¾ cups sugar
- 1 egg, lightly beaten
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ⅓ cup butter, melted
Crumb Topping
- ⅓ cup brown sugar, packed
- 2 tablespoons all-purpose flour
- dash cinnamon
- 1 tablespoon butter, cold
Instructions
- Preheat oven to 375°F. Line 10 muffin pan slots with liners, or grease them well.
- Mix flour, baking soda, baking powder, salt, nutmeg, and cinnamon in a bowl.
- In a separate mixing bowl, beat bananas, sugar, egg, vanilla, and melted butter.
- Add flour mixture to the banana mixture and stir until just moistened. Spoon the batter into muffin liners in the muffin pan.
- Crumb topping: In another small bowl, mix brown sugar, flour, and cinnamon. Cut in butter and mix until crumbs form.
- Sprinkle crumbs over the muffin batter and bake for 15-18 minutes or until a toothpick comes out clean.
Notes
- Tender Muffins: Do not overmix the batter or the muffins can turn dense. Check early to avoid overbaking and drying them out.
- Bananas: Use very ripe bananas for the best flavor and sweetness.
- Uniform Size: Fill liners evenly so the muffins bake at the same rate and the topping is distributed well.
- Crumb Topping: Cut the cold butter into the topping until crumbly; this helps it bake up crisp instead of melting flat.
- Make Ahead: These are great for make ahead breakfasts, store and reheat for a quick grab and go treat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Keep muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Reheat: Warm in the microwave for 10 to 15 seconds for that fresh-baked feel.
Freeze cooled muffins in a freezer bag for up to 2 months.
Thaw: Thaw at room temperature or microwave briefly until warmed through.
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This recipe was originally published July 2014.
I made these as a change from my usual banana muffins. They were so delicious, and I loved the crumb topping. This is my new favorite banana muffin recipe!
Made recipe exactly and they turned out delicious, the whole family loved them and it was quicker than making a loaf of banana bread with the same great flavor. I added a sprinkle of coconut flakes on to of the crumble before baking for a tropical twist.
Mmm that tropical twist sounds fun! Thanks for sharing what you did.
I have made these twice now and both times they have come out flat and the streusel topping is just melted into the muffins. They taste good, but they are not pretty
Thanks for the feedback and for giving the recipe a try!!
I had a bunch of bananas that were going bad so I decided to look up a banana muffin recipe and let me tell you this recipe is spot on. I didn’t use nutmeg because I didn’t have any but other than that I followed the recipe to a T. My muffins came out soft, moist, and perfectly delicious. Absolutely love the crumb topping, definitely a family favorite.
Hooray!! So glad you and the family enjoyed the muffins! That crumb topping is my favorite part of these too.
The crumb topping really hit these out of the park.
These are a go-to recipe, especially since I keep buying bananas and forgetting about them!
Bananas can offer up so many recipes. Muffins are quick and easy and taste like banana bread.
These are always so moist and the crumb topping is the absolute best.
We can’t get enough of these muffins!! They are so light & fluffy. I keep bananas in the freezer just for recipes like this!