Banana Crumb Muffins
Start your morning on a sweet and satisfying note with these irresistible Banana Crumb Muffins! Bursting with the natural sweetness of ripe bananas and topped with a buttery, cinnamon-spiced crumb topping, these muffins are the perfect balance of soft, moist texture and crunchy indulgence. With just 15 minutes of prep time, this easy homemade recipe transforms simple pantry staples like all-purpose flour, brown sugar, and melted butter into bakery-quality treats. Ideal for breakfast, brunch, or a snack, these muffins are best served warm and pair wonderfully with coffee or tea. Whether you're indulging solo or sharing with loved ones, these banana crumb muffins are guaranteed to delight every bite!
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Recipe Information
Ingredients
- 3 pieces ripe bananas
- 113 grams unsalted butter, melted
- 150 grams granulated sugar
- 50 grams light brown sugar
- 1 piece large egg
- 1 teaspoon pure vanilla extract
- 190 grams all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 teaspoon ground cinnamon (optional)
- 65 grams all-purpose flour (for crumb topping)
- 50 grams light brown sugar (for crumb topping)
- 25 grams granulated sugar (for crumb topping)
- 0.5 teaspoon ground cinnamon (for crumb topping)
- 45 grams unsalted butter, cold and cubed (for crumb topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease lightly with nonstick spray.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the melted butter, granulated sugar, and light brown sugar to the bananas and mix until well combined.
Stir in the egg and vanilla extract until fully incorporated.
In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and optional ground cinnamon.
Gently fold the dry ingredients into the wet ingredients, being careful not to overmix. The batter should be thick and slightly lumpy.
Divide the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
To make the crumb topping, combine the all-purpose flour, light brown sugar, granulated sugar, and ground cinnamon in a small bowl.
Using your fingers or a fork, cut the cold, cubed butter into the mixture until it forms pea-sized crumbs.
Sprinkle the crumb topping generously over each muffin, distributing it evenly.
Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
3188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.9 g | 128% | |
| Saturated Fat | 60.3 g | 301% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 2553 mg | 111% | |
| Total Carbohydrate | 551.6 g | 201% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 317.8 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 192 mg | 15% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1769 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
