These banana crumb muffins are tender, moist, and topped with an irresistible crumb topping. No more wondering what to do with those overripe banans on your counter! I’ve even included some baking tips for baking the best muffins at home with impressive bakery-style domed tops!
WARNING: These delicious Banana Crumb Muffins might become your newest obsession. If you’ve got extra-ripe bananas on your counter, they will soon be put to good use! My husband loves to enjoy them for dessert but they’re also an afternoon snack, and of course, BREAKFAST!
The domed, bakery-style tops with cinnamon crumble and glaze are so eye-catching! They are sure to pique the interest of just about anyone!
Th ultra-moist texture, and a tender crumb, an ultra moist texture, paired with a crunchy, crumbly topping that makes these more like banana coffee cake muffins; YUM!
Plus, these only take 10 minutes to prep, and they freeze well! What’s not to love?!
These banana crumb muffins are tender, moist, and topped with an irresistible crumb topping. I’ve even included some baking tips for baking the best muffins at home with impressive bakery-style domed tops!
Banana Crumb Muffins
Shop Equipment For This Recipe
Ingredients
Banana Muffins:
-
- 3 ripe large bananas (1 1/2 c) mashed
- 1/2 c 1 stick, 113g, unsalted butter, melted and cooled
- 1/2 c neutral oil of choice I used avocado oil, but sub canola oil, vegetable oil, or olive oil
- 1 c 200g granulated white sugar
- 2 eggs room temperature
- 1/4 c milk room temperature
- 2 tsp vanilla extract
- 3 c 360g all purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
-
Crumb Topping (Optional, but highly recommended!)
- 3/4 c 90g flour
- 1/3 c 70g brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 c 57g unsalted butter, melted and cooled
-
Glaze:
- 1/2 c powdered sugar
- 1 tsp milk or water
Instructions
- Preheat your oven to 425ºF / 220ºC and make the crumb topping and glaze.
- In a small bowl, combine powdered sugar and milk. Set aside.
- In a mixing bowl combine the flour, brown sugar, cinnamon, salt, and melted butter with a fork. With your hands, press mixture together with your hands to form crumbs. Set in the refrigerator while you make the muffins.
- In a mixing bowl combine the mashed bananas, butter, oil, eggs, sugar and vanilla extract. Stir to combine, set aside.
- In a separate bowl combine the flour, baking soda, baking powder, cinnamon, and salt.
- Gradually mix the dry ingredients and chocolate chips into the wet ingredients, mixing just until combined. Lastly, add the milk and stir to combine.
- Line a 6 or 12 count muffin pan. Evenly fill each muffin liner, the batter should go right to the top!
- Take the topping and crumble it into fine crumbs over each muffin, pressing it on slightly.
- Place the pan in the center of the oven and bake for 8 minutes at 425ºF / 220ºC, then keep the muffins in the oven, turn the temperature down to 350ºF / 180ºC and bake for until a toothpick inserted in the center comes out clean.
- Bake time for 6 jumbo muffins: 8 minutes at 425ºF, 25 minutes at 350
- Bake time for 12 standard muffins: 8 minutes at 425ºF, 16 minutes at 350
- Allow the muffins to cool in the pan.
- Drizzle with glaze.
Notes
Tried this recipe?
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