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.
Banana Crumb Muffin Batter
- 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.
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.
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.
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 Muffins will stay moist for up to 5 days when stored in an air-tight container.
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!
Banana Crumb Muffins
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
Like this recipe? Try my Bakery Style Blueberry Muffins next!
