Banana Crumb Muffins

Moist banana muffins topped with a crumb/streusel topping

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings muffins

Calories 242kcal

For the crumb topping, stir the flour, sugar, and cinnamon together in a medium bowl.
½ cup all-purpose flour, ¼ cup granulated sugar, ½ teaspoon ground cinnamon
Cut in the butter with a pastry cutter (or fork) it forms small pebble-sized crumbs.
¼ cup butter
Chill the crumb topping while you make the muffin batter.
To make the muffins, preheat oven to 375 F. Grease a standard 12-cup muffin tin with nonstick baking spray or line with muffin liners. I like to use a baking spray with flour or parchment paper liners.
In a large bowl, mash the bananas until well-mashed.
1 ½ cups mashed overripe banana
Stir in the melted butter and sugars until well-combined.
½ cup granulated sugar, ¼ cup brown sugar , ⅓ cup butter
Add the egg and vanilla, and mix in until combined.
1 large egg, 1 teaspoon vanilla extract
Stir in the flour, baking soda, baking powder, and salt just until combined.
1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt
Divide the muffin batter among the prepared muffin tin cups.
Sprinkle the crumb topping over the batter.
Bake for 15-20 minutes, or until a wooden toothpick inserted in the center comes out clean.
Let the muffins cook in the pan for 5-10 minutes and then remove to a wire rack to finish cooling.

Butter: I use salted butter in this recipe. If you're using unsalted butter, add a pinch of salt to the topping, and increase the salt in the muffins by 1/4 teaspoon.
Bananas: I like to use bananas that are equal parts speckled and yellow in this recipe.
Brown sugar: I use light brown sugar, but dark brown sugar also works well in this recipe.
Nutrition values are estimates.