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These Banana Crumb Muffins are a great way to use up those browned bananas! The crumbly and coarse cinnamon sugar topping is pretty hard to resist and the muffins bake up so tall, soft, and buttery.
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My husband stopped at the gas station the other day and walked out with a packaged banana muffin.
A muffin. Wrapped in plastic wrap. From the gas station.
I just…I don’t even…what was he thinking?
Then he had the nerve to complain that it wasn’t very good.
Ya think?
So I made muffins to teach him a lesson. I’m not sure what the lesson was. Maybe, if you buy gross packaged food I’ll recreate it at home for you?
Or maybe his sham of a muffin just made me hungry for the real thing.
Either way, these banana crumb muffins are LEGIT, you guys. Soft, fluffy, buttery, and tall…no flat muffins here.
And that crumbly, buttery, sugary topping? Honestly, I’m not sure why we don’t put that on every muffin to ever exist. 😉
It’d be pretty divine on our mini pumpkin muffins, too!
Feeling like you need some chocolate? Try our chocolate banana muffins!
Ingredient Notes:
Bananas – You’ll be mashing bananas up in this recipe so it is perfect for using up those brown bananas!
Muffin Mix – You’ll need some standard ingredients to prepare this homemade muffin mix: flour, egg, butter, sugar, baking soda, baking powder, and salt.
Crumb Topping – This is just a simple mix of flour, cinnamon, cold butter, and brown sugar.
What Readers are Saying!
“I LOVE these muffins! There isn’t a time that we have ripe bananas in the house and I don’t make these!” – Mimi
How to Make Banana Crumb Muffins:
Muffin Mix: First up you’ll prepare the banana muffin mix. Mash the bananas and set those aside. In a large bowl mix together the flour, salt, baking soda, and baking powder.
In a separate medium sized bowl add in the mashed bananas, sugar, egg, and butter and beat together until they are well combined.
Finally, combine the banana mixture with the dry ingredients in the large mixing bowl. Stir until it is just combined, it’s okay if there are lumps!
Helpful Tip!
If you want to add a little more crunch and flavor to these muffins, you could easily mix in some chopped or pecans!
Crumb Topping: The topping for these banana crumb muffins is definitely my favorite part! It’s just so crumbly and sweet and it blends so well with the banana flavors. Add all the topping ingredients to a mixing bowl and work together with a pastry cutter until it forms coarse crumbs.
Bake: Once the muffin mix and crumb topping are prepared, place the paper muffin liners in the tin and start spooning the banana muffin mixture into each well. Finally, sprinkle the crumb topping evenly over the muffins!
These will bake in about 18 minutes. Use a toothpick to test for doneness, it should come out clean when inserted in the center.
FAQs:
Absolutely! Line a container with paper towels and arrange the cooled muffins over the top. Store them in a single layer with a second paper towel over the top. This will keep your muffins moist without becoming soggy.
Yes, these muffins will freeze well. Wrap each muffin in plastic wrap and then place them in a sealed freezer safe bag and they should last for up to 3 months. You can quickly warm them in the microwave.
MORE FAVORITE MUFFIN RECIPES!
- Coffee Cake Muffins
- Double Chocolate Banana Bread Muffins
- Chocolate Raspberry Muffins
- Mini Donut Muffins
- Monkey Bread Muffins
Banana Crumb Muffins
Ingredients
For the muffins:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 ripe bananas mashed
- 3/4 cup sugar
- 1 large egg lightly beaten
- 1/3 cup butter melted
For the crumb topping:
- 1/3 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1 tablespoon butter cold
Instructions
- Preheat the oven to 375 degrees. Line a muffin tin with papers.
- In a large bowl, mix together the dry ingredients.
- In a medium bowl, beat together the bananas, sugar, egg, and butter until well combined.
- Stir the banana mixture into the dry ingredients until just combined. Lumps are okay.
- Spoon the mixture into the muffin tins.
- To make the crumb topping, add all ingredients to a small bowl and work them together with a pastry cutter until you have coarse crumbs.
- Sprinkle the crumb topping evenly over the muffins.
- Bake for 18 minutes, or until toothpick inserted in the center comes out clean.
Nutrition Information:
recipe from allrecipes.com
Sue says
These tasted great. But, the center dropped in all of the muffins. Any idea why? Did anyone else have this problem? I probably wouldn’t make again just because they looked so bad.
Karly says
That can happen for a few different reasons. Overmixing, overfilling the cups (2/3 full is perfect), and opening the oven door during the beginning stages of baking can all cause that.
Jocelyn says
I can’t believe he had the nerve to eat a plastic wrapped muffin…from the gas station no less. Those things taste just like the bag they are wrapped in!!! At least it was good motivation for you to prove to him again what a baking genius you really are!!! Or he was just egging you on because he knew you couldn’t resist the challenge:-) Either way, you came out with one super incredible muffin!!!
Rachel says
Wonderful! I was just looking for a nice moist banana muffin mix. The last batch I made were horribly dry and the kids wouldn’t eat them. Thanks for posting this!
Elizabeth @Food Ramblings says
I think your hubby was giving you a hint…lol
shelly (cookies and cups) says
Those packaged muffins are always so tempting, I have to admit..but they are such a major let-down.
I’ll take three of your far superior muffins, please.
DessertForTwo says
The nerve!
My honey buys store-bought cookies sometimes. And I’m all “just you wait, you THINK they’re going to taste better than mine, but you’re wrong. sooooo wrong!”
Good thing we teach them lessons 🙂
Ashley @ Wishes and Dishes says
Love the crumb topping on these. Just the thought of packaged muffins from a store makes me ill. haha!
Loretta E. says
During finals weeks in chiropractic school, they would set out gas station muffins for us. And although I know better, I’d always try one and regret it every time! There’s just no comparison to homemade and yours look delicious!
Joanne says
And that, my dear, is why I refuse to buy muffins anymore. Or any of those pound cakes/quickbreads from a certain small coffee chain that starts with “star” and ends with “bucks”. Always disappointing. But at least they get me motivated to get baking at home! Your banana crumb muffins look fabulous!
Dorothy @ Crazy for Crust says
That is so something my husband would do. Then he’d look at me like whaaa? That topping…man it looks goooood!
DARLENE says
CAN’T WAIT TO MAKE THEM.
I MAKE A BLUEBERRY CRUMB MUFFIN THAT IS OVER THE TOP ALSO.
Katrina @ Warm Vanilla Sugar says
I love anything with a crumb topping. ANYTHING!
Mimi @ Culinary Couture says
I LOVE these muffins! There isn’t a time that we have ripe bananas in the house and I don’t make these!
Averie @ Averie Cooks says
The muffins look great and I cringe when my daughter tells me she and daddy got Jamba Juice. There went $8 or $10 for 2 cups of juice I could make for 23 cents in 23 seconds in my Vitamix. Same principle as the gas station muffins. Except yours look 10000x better than gas station plastic muffins!
Hayley @ The Domestic Rebel says
So, I licked my screen and it didn’t taste banana muffin-y. What gives?
Also, doesn’t your hubs know by now that you’re a cooking/baking genie and can make tasty food anytime? I meaaaan, prepackaged muffins–is he trying to tell you something subliminally?