Banana Crumb Muffins
These moist, delicious banana crumb muffins taste like they are straight from the bakery with the delicious brown sugar streusel topping. Serve with a praline latte or pumpkin spice latte for the perfect coffee-shop style breakfast.
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It seems I was a little overzealous a couple of weeks ago in the amount of bananas I bought while grocery shopping. A few days later I had 3 very sad overripe bananas sitting on the kitchen counter and my middle son excitedly asked me if that meant we were going to have banana muffins (I suspect he planned the banana boycott for this very reason!)
I use the same basic recipe for my banana muffins as I do for my easy banana bread with the exception of the delicious crumble topping that I like to finish them off with…it gives them that extra special touch! I’m pretty sure that you’re going to love them!
Why I love this recipe
These muffins are just like you’d find at a bakery! They are perfectly sweet and the crumble topping takes them over the top! Plus they are ready in under 35 minutes so they are great for when that sweet tooth kicks in and you want muffins fast!
Ingredients
- ripe bananas
- butter
- sugar
- egg
- vanilla
- baking soda
- salt
- all-purpose flour
For the Streusel Crumb Topping:
- flour
- brown sugar
- butter
Step by step
- Preheat oven and grease a muffin tin.
- Combine the muffin ingredients in a large bowl and mix until well blended.
- Spoon batter into muffin tins about 3/4 full. (Helpful hint: spray your spoon with nonstick spray before beginning to scoop the batter so it slides off the spoon easily!)
- In a small bowl mix the flour and brown sugar for the topping. Cut in butter with two knives until uniform.
- Spoon topping over muffins and press lightly into batter. Bake for 22-24 minutes until topping is golden brown.
If you have extra bananas, be sure to try these Chocolate Chip Banana Bars, Peanut Butter Banana Oatmeal Cookies, and Easy Banana Pudding.
I swear these are so moist and perfectly balanced, they can’t be beat! I hope you love them!
FAQs
You can make these muffins without the crumb topping but trust me, once you taste the topping you’ll be hooked!
Store in an airtight container at room temperature or in the refrigeartor up to 5 days. Freeze up to one month, thaw overnight in the fridge. To thaw individual muffins to thaw one at a time, wrap each in plastic wrap before freezing.
Feel free to reduce the amount of sugar to make the muffins a little less sweet, the bananas themselves lend a ton of flavor and the taste will be just as good!
If you try this recipe, please comment and rate it below, I love hearing from you!
Banana Muffins with Crumble Topping
- Total Time: 34 mins
- Yield: 12 1x
Description
These easy prep banana muffins taste straight from the bakery with a delicious brown sugar crumble topping!
Ingredients
- 3 or 4 ripe bananas, smashed
- 1/3 cup melted butter
- 3/4 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups of all-purpose flour
- 1/2 cup Walnuts (optional)
- For the Topping:
- 3/4 cup flour
- 1/2 cup brown sugar
- 1/2 cup butter
Instructions
- Preheat oven to 350 degrees.
- Generously grease a muffin tin.
- Combine the first nine ingredients in a large bowl and mix until well blended.
- Spoon batter into muffin tins about 3/4 full. (Helpful hint: spray your spoon with nonstick spray before beginning to scoop the batter so it slides off the spoon easily!)
- In a small bowl mix the flour and brown sugar for the topping.
- Cut in butter with two knives until uniform.
- Spoon topping over muffins and press lightly into batter.
- Bake for 22-24 minutes until toothpick inserted in the middle of the muffin comes out clean and topping is golden.
- Prep Time: 10 mins
- Cook Time: 24 mins
- Category: Breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 276
- Sugar: 22.2 g
- Sodium: 235.8 mg
- Fat: 10.3 g
- Carbohydrates: 43.4 g
- Protein: 4.4 g
- Cholesterol: 15.5 mg
The ads are part of the recipe if you want to print it. If you choose no images, you get large blank spaces.
Very poor web design.
Thanks for letting me know, I asked my “tech” person to fix that and it should be taken care of now.
This is the best banana muffin recipes I’ve ever made. So moist and delicious.
Thank you so very much for share.
I’m so glad you enjoyed the muffins Joann!
Made them twice already ..
they got rave reviews from friends
also made them vegan friendly for family by subbing out butter for coconut oil , lowered the sugar in half and used egg replacer Added pecans , oatmeal and hemp hearts
These are AWESOME!!!!
LOVED the taste, and only used 2 bananas. These are my new FAVE!!
Made these with my 6 year old granddaughter and they turned out beautifully, now she tells everyone they were the best muffins in the world, lol. Thanks for sharing!
The muffins were the BEST I’ve ever had ! 😘family and friends thought so too thanks for sharing
awesome, so glad they went over well!
loved it!
I added 1/2t cinnamon powder for the topping; added 100ml of fresh milk too for the recipe
These were super delish! I added a splash of butermilk for a slight sourness that i like in my muffins and i couldn’t have been more pleased! Definitely keeping this recipe, thanks for sharing!
You’re very welcome, I’m so glad you liked them! ~Melissa