Banana Crumb Muffins

Banana-Crumb-Muffin Cut in half
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Banana Bread is an absolute staple in our house. I make a loaf practically once a week. One Saturday, I just didn’t have an hour to wait for it to bake in the oven, and that’s when I came up with this perfect Banana Crumb Muffin recipe! These little beauties bake in half the time, and are individually wrapped for our busy life on the go! You can’t beat the flavor of these sweet, moist muffins covered in lightly spiced crumb topping!

Of course, my original Banana Bread recipe is absolutely amazing too, but there is something about muffins in particular, that always keeps my girls running back for more. Not to mention, I can toss one in their backpacks and they are set for a quick breakfast or snack at school.

The Crumb Topping

Melt butter over low heat, and set aside. Whisk the flour, sugars, cinnamon, and nutmeg together in a medium bowl. Pour in the melted butter and mix with a fork until pea-sized clumps form. Break up any big clumps with the fork, as needed.

Muffin Crumb Topping

Banana Crumb Muffin Batter

  1. Preheat oven to 425 degrees, and line a 12-count muffin pan with paper liners (or grease with non-stick cooking spray). Melt the butter over low heat, and set aside.
  2. In a large mixing bowl, or the bowl of a stand mixer with the whisk attachment, beat or mash the bananas until smooth. Stir in the melted butter, sugar, egg, and vanilla extract and mix until well incorporated.
  3. Sift the flour, baking soda, baking powder, and salt together. Add the flour mixture into the banana mixture slowly, beating over medium-low speed until just combined.
Banana Bread Batter Mixed
The batter will have some lumps, which is totally normal!

4. Transfer batter evenly into the wells of the prepared muffin pan. Top each muffin generously with crumb topping, gently tapping the surface to help the crumbs adhere.

Raw Muffins in Pan with Crumb Topping

5. Bake the muffins for 5 minutes at 425 degrees, then reduce heat to 350 degrees and bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool in the pan for about 5 minutes, then transfer to a wire rack to finish cooling.

Banana-Crumb-Muffins Finished Baking

The muffins have perfect peaks with lots of crunchy crumb topping! They are a lovely golden brown on the outside, and super moist and flavorful on the inside.

Banana-Crumb-Muffin on Plate

Banana Crumb Muffins will stay moist for up to 5 days when stored in an air-tight container.

Banana-Crumb-Muffin Cut in half

This is our favorite way to use up those leftover over-ripe bananas! These muffins are ideal for our busy morning routine, and pair perfectly with a warm cup of coffee!

Bite of Banana-Crumb-Muffins
Banana-Crumb-Muffin Cut in half

Banana Crumb Muffins

Moist, sweet, banana muffins with a slight crunch from the crumb topping! The perfect snack or breakfast treat for those busy mornings on-the-go!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Dessert
Cuisine American
Servings 12

Equipment

  • 1 Standard 12-count Muffin Pan

Ingredients
  

Banana Muffins

  • 3 large Very Ripe Bananas
  • 1/3 cup Melted Salted Butter (5 1/3 Tbsp)
  • 3/4 cup Granulated Sugar
  • 1 large Egg
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 pinch Kosher Salt
  • 1 1/2 cups All Purpose Flour

Crumb Topping

  • 6 Tbsp Salted Butter, melted
  • 1/4 cup Granulated Sugar
  • 1/4 cup Light Brown Sugar
  • 3/4 cup All Purpose Flour
  • 1/4 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg

Instructions
 

Crumb Topping

  • Melt butter over low heat, and set aside. Whisk the flour, sugars, cinnamon, and nutmeg together in a medium bowl. Pour in the melted butter and mix with a fork until pea-sized clumps form. Break up any big clumps with the fork, as needed.

Banana Crumb Muffins

  • Preheat oven to 425 degrees, and line a 12-count muffin pan with paper liners (or grease with non-stick cooking spray). Melt the butter over low heat, and set aside.
    In a large mixing bowl, or the bowl of a stand mixer with the whisk attachment, beat or mash the bananas until smooth.
  • Stir in the melted butter, sugar, egg, and vanilla extract and mix until well incorporated.
  • Sift the flour, baking soda, baking powder, and salt together. Add the flour mixture into the banana mixture slowly, beating over medium-low speed until just combined.
  • Transfer batter evenly into the wells of the prepared muffin pan. Top each muffin generously with crumb topping, gently tapping the surface to help the crumbs adhere.
  • Bake the muffins for 5 minutes at 425 degrees, then reduce heat to 350 degrees and bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
  • Let muffins cool in the pan for about 5 minutes, then transfer to a wire rack to finish cooling. Muffins will stay moist for up to 5 days when stored in an air-tight container.

Notes

*You can also mix this together with a wooden spoon or whisk. Just use a good amount of elbow grease to ensure the ingredients are will incorporated before adding the sifted flour mixture.
*Extra crumb topping will stay fresh in the refrigerator for up to 1 week.
Keyword Banana Bread Alternatives, Banana Crumb Muffins, Banana Muffins, Easy Muffin Recipes, Moist Muffins, Muffins with Crumb Topping, Overripe Bananas, Ripe Banana Recipes, Ripe Banana Uses

Like this recipe? Try my Bakery Style Blueberry Muffins next!

Coffee Shop Blueberry Muffin
Bakery Style Blueberry Muffins

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