The Best Banana Crumb Muffins Recipe (Beginner Friendly!)
These banana crumb muffins have a perfectly moist, fluffy texture, rich banana flavor, and delicious streusel topping! They're easy to make!
Servings 12 muffins
Ingredients
For the Muffin Crumb Topping
- 4 tbsp. organic all-purpose flour
- 2 tbsp. pure cane brown sugar
- 1 tsp. ground cinnamon
- 1 oz. unsalted butter (softened)
For the Banana Muffin Batter
- 1½ cups organic unbliched all-purpose flour
- ½ tsp. baking soda
- ½ tsp. baking powder
- ¼ tsp. sea salt
- 4 oz. unsalted butter (softened)
- ½ cup organic sugar
- 1 large organic egg
- 1 tsp. pure vanilla extract
- 3 medium organic ripe bananas
Instructions
Prepare the Muffin Crumb
- Create the crumb topping: In a bowl, combine all-purpose flour, pure cane brown sugar, cinnamon, and softened butter. Use a fork to mix the ingredients together until they form crumbs. Set this crumb mixture aside for later use.
Make the Muffin Batter
- Preheat the oven and prepare the dry ingredients: Preheat your oven to 350. In a bowl, measure out the organic all-purpose flour and mix in the baking soda, baking powder, and sea salt using a hand whisker. Set this dry ingredient mixture aside.
- Combine butter and sugar: In another bowl, beat softened butter and organic sugar together until the mixture is creamy.
- Add egg and vanilla: Add a large organic egg and pure vanilla extract to the butter-sugar mixture. Beat these ingredients together until they are well combined.
- Incorporate the bananas: Add the 3 medium organic ripe bananas to the mixture and beat well until the bananas are fully incorporated and there are no clumps.
- Mix in the dry ingredients: Add the flour mixture prepared earlier to the banana mixture. Stir these ingredients together with a spoon until they are all well combined.
- Fill the muffin liners: Distribute the batter evenly between 12 liners in a muffin pan.
- Add the crumb topping: Sprinkle the cinnamon crumbs over the top of each muffin.
- Bake the muffins: Place the muffin pan in the preheated oven and bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Cool and serve: Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy the muffins warm or allow them to cool completely before serving or freezing.
Notes
- Choose Ripe Bananas: Always use medium to fully ripe bananas for the best flavor and sweetness. The riper the banana, the more intense the flavor — plus they're much easier to mash and blend into your batter.
- Prepare the Crumb Topping in Advance: Make your crumb topping before starting the muffin batter and refrigerate it while you work. This allows the cinnamon and brown sugar to meld together, deepening the overall flavor of your muffins.
- Use Room Temperature Ingredients: Set your butter and eggs out ahead of time to bring them to room temperature. This simple step ensures your ingredients blend together smoothly for a perfectly incorporated batter.
- Stir the Batter Gently: When folding the flour into the banana mixture, stir just until combined. Over-mixing leads to dense, tough muffins — a few small lumps are perfectly fine as long as no dry streaks of flour remain.
- Cool the Muffins Before Freezing: Allow your muffins to cool completely on a wire rack before placing them in the freezer. Freezing them too soon traps steam and can leave you with soggy muffins once thawed.