Crumb-topped banana muffins are sweet, tender, and delicious. These soft, fluffy muffins are topped with a crunchy cinnamon sugar coating.
We love bananas and split one every morning for breakfast. But trying to keep ripe, but not too ripe, bananas around all the time is a challenge. We don’t waste food. So the bananas that are past their prime are placed in the freezer. The good news is they are perfect for baking. They are used to create wonderful cookies, cakes, and, of course, muffins.
Elements
Flour, Baking Soda, Baking Powder: Give the muffins structure and allow them to rise. Baking powder and baking soda are both leavening agents. They work together in this recipe to make the muffins light and fluffy.
Salt: Enhances the flavors.
Bananas: The riper, softer, and uglier the bananas, the better they are for baking. If you keep them in the freezer, pull them out for an hour or so before you bake to let them thaw.
Butter: Adds rich flavor and helps keep the muffins moist.
Sugar: Adds sweetness.
Egg: Gives the muffins structure and richness.
Vanilla Extract: Adds flavor.
Brown Sugar: Gives the muffins a sweet, crunchy topping.
Cinnamon: The sweet, warm flavor of cinnamon pairs beautifully with bananas.
Preparation
The batter comes together quickly. So preheat the oven so you are ready to go.
I like to combine the dry ingredients first in a bowl. Next, grab a large bowl for the remaining ingredients. Start by mashing the banana. I use a fork until the bananas are mashed into a thick paste. This is why the riper the better. The bananas are very sweet, soft, and easy to mash.
Add the remaining muffin ingredients to the banana mixture and combine. Fold in the dry ingredients until just combined so the muffins stay soft and fluffy. Divide the batter into your prepared muffin cups.
Mix the cinnamon and brown sugar, then sprinkle the mixture evenly over the muffin batter. Bake until lightly browned.
Enjoy at least one while they are still warm, I insist!
Crumb Topped Banana Muffins
Ingredients
vanilla extract
- 1¾ cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 3 large, very ripe bananas
- ⅓ cup butter melted
- ¾ cup sugar
- 1 egg room temperature
- ½ tsp vanilla extract
Topping
- 2 Tbsp brown sugar
- ¼ tsp cinnamon
Instructions
- Preheat oven to 375° F. Prep muffin tins.
- In a medium bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
- In a small bowl, mash the bananas with a fork until only very small chunks remain.
- Melt the butter in a large bowl. Add the sugar and stir, then beat in the egg and vanilla.
- Add the dry ingredients and stir just until moistened.
- Fill muffin cups to nearly full.
- In a small bowl, stir together brown sugar and cinnamon. Sprinkle the mixture evenly over the muffin batter.
- Bake for about 20 minutes, until muffins are lightly brown and spring back when touched.