Banana Crumb Muffins Recipe
Banana crumb muffins are soft, moist, and topped with a sweet crumb topping, making an easy breakfast or snack ready in under 30 minutes.
Servings: 10
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.
Video
Notes
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.
Nutrition
Calories: 273kcal | Carbohydrates: 49g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 300mg | Potassium: 224mg | Fiber: 3g | Sugar: 27g | Vitamin A: 282IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 2mg