Banana Crumb Muffins

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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.

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 ¾ 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!

A close up of two banana muffins with crumble toppings on wax paper

FAQs

Can I omit the topping?

You can make these muffins without the crumb topping but trust me, once you taste the topping you'll be hooked!

How do I store these muffins?

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.

Can I adjust the sweetness?

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

★★★★★ 5 from 5 reviews

Author: Melissa Riker
Prep Time: 10 mins
Cook Time: 24 mins
Total Time: 34 mins
Yield: 12 1x
Category: Breakfast
Method: baking
Cuisine: American

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Description

These easy prep banana muffins taste straight from the bakery with a delicious brown sugar crumble topping!

Ingredients

Units Scale

3 or 4 ripe bananas, smashed
⅓ cup melted butter
¾ cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 ½ cups of all-purpose flour
½ cup Walnuts (optional)
For the Topping:
¾ cup flour
½ cup brown sugar
½ cup butter

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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 ¾ 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.