Crumb Topped Banana Muffins
Indulge in the ultimate combination of moist banana flavor and irresistible texture with these Crumb Topped Banana Muffins. Perfectly sweet and brimming with the natural goodness of ripe bananas, these muffins are topped with a buttery cinnamon crumb that takes them to the next level. Quick and easy to prepare in just 35 minutes, this recipe is ideal for breakfast, snack time, or dessert. The crumb topping, made with brown sugar, cold butter, and a hint of cinnamon, bakes to golden perfection, adding a delightful crunch to every bite. Whether served warm or at room temperature, these muffins are a crowd-pleaser that fills your kitchen with an inviting aroma. Perfect for using up overripe bananas, these homemade muffins are simple, satisfying, and utterly delicious!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 150 grams granulated sugar
- 80 grams unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 190 grams all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 50 grams brown sugar
- 35 grams all-purpose flour (for crumb topping)
- 30 grams unsalted butter (cold, cubed, for crumb topping)
- 0.5 teaspoon ground cinnamon
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with liners or grease it lightly.
In a large mixing bowl, mash the ripe bananas until smooth.
Add the granulated sugar, melted butter, egg, and vanilla extract to the mashed bananas. Mix until well combined.
In a separate bowl, whisk together 190 grams of all-purpose flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fill the prepared muffin cups about 3/4 full with the batter.
To make the crumb topping, combine brown sugar, 35 grams of all-purpose flour, cold cubed butter, and ground cinnamon in a small bowl. Mix with a fork or your fingers until the mixture forms coarse crumbs.
Sprinkle the crumb topping evenly over each muffin batter cup.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
2855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.6 g | 129% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 2437 mg | 106% | |
| Total Carbohydrate | 468.3 g | 170% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 249.5 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 156 mg | 12% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1875 mg | 40% | |
*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.
