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These Banana Crumb Muffins are moist and tender and have a cinnamon crumb topping. They’re easy to put together and even easier to eat!
When my husband Zach was little, he used to hide bananas until they became ripe. That way, once he put them back on the counter (nice and brown), his mom would “have” to make these muffins!
And now that I’ve had these muffins numerous times, I completely understand why he wanted his mom to make these so badly! They are really, really delicious. They’re soft and moist and have just enough cinnamon crumb topping to coat the top of the muffin….give ’em a try!
Ingredients Needed
- All-Purpose Flour – I’ve had a couple readers make this with an all purpose gluten-free flour with great luck, too!
- Baking Soda
- Baking Powder
- Salt
- Ripe Bananas – If you have bananas that aren’t quite ripe enough, I’ve got a tip on “ripening” them quickly at home below!
- White Sugar
- Egg – I use large eggs when baking.
- Butter – You’ll need melted butter (salted or unsalted) for the muffin batter and softened butter for the crumb topping.
- Brown Sugar – Light or dark brown sugar is great.
- Ground Cinnamon
How to Make Banana Crumb Muffins
Start by preheating the oven and adding 12 liners to a muffin tin.
In one large bowl, you’ll combine the flour, baking soda, baking powder and salt.
In another large bowl, you will mash the bananas and add the sugar, egg, and melted butter. Stir until combined.
Pour the wet ingredients into the dry ingredients then let set while you prepare the topping.
Combine the crumble topping ingredients with a fork until the butter is well-distributed.
Scoop the batter into the muffin liners then sprinkle with the topping.
Bake until golden brown and a toothpick pressed into the center of a muffin comes out clean (or with just a few moist crumbs).
How To Quickly Ripen Bananas
Preheat the oven to 300F. Place the banana(s) on a rimmed sheet pan in case the juices leak out a bit. Bake for 15-20 minutes or until soft and black. Remove them from the oven, peel the bananas and let cool to room temperature before adding to the batter.
Tips for Making Great Muffins
Muffins are typically pretty simple to put together, however, there are a few tips I’ll share that will give you optimal results.
- When you mix in the dry ingredients, only stir until the ingredients are incorporated. If you over-stir a quick bread/muffin batter, the gluten has more time to develop and will result in a tougher end product. It can also cause the muffins to be pointy instead of nice and rounded on top.
- Use a cookie scoop to make sure each muffin has the same amount of batter. This will help the muffins cook evenly and be done at the same time.
- Make sure your oven rack is close to the center (not too high up or too low). This allows the oven heat to circulate and heat the muffins evenly. If your oven tends to cook unevenly, I’d recommend turning the muffin tin around after about 12 minutes in the oven.
- Don’t over-bake the muffins. I recommend checking the muffins at about 14 minutes, then every two minutes after that. Once a toothpick comes out clean (a few moist crumbs are fine), they’re ready to come out of the oven.
- After the muffins are done baking, let them cool for just a minute or two in the pan. Then remove and let them cool on a wire rack, using a spoon or butter knife to help out. Why? You don’t want them to continue to bake in the muffin tin as they’ll end up over-baked.
Can I freeze these Banana Crumb Muffins?
Once the muffins are completely cool, store them in an airtight container for 3-5 days. They’ll last a bit longer in the fridge, but are best enjoyed at room temperature.
You can also keep leftover muffins in the freezer. Place them in a freezer-safe container or in a freezer bag and store for up to 2 months. Thaw at room temperature or more quickly in the microwave.
Mix-Ins To Try
If you want to change it up a bit, you can certainly stir in a variety of ingredients into the muffin batter! Add 1/2 c chopped walnuts or pecans for some crunch, 1/2 c mini chocolate chips for a chocolate-y twist, or colorful jimmies (long sprinkles) for a birthday treat!
Other Recipes You’ll Love
- Chocolate Chip Banana Bread
- Banana Cookies
- Pumpkin Churro Mini Muffins
- Healthy Double Chocolate Zucchini Muffins
- Sweet Potato Muffins
Banana Crumb Muffins
Ingredients
Muffin Batter
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large ripe bananas mashed
- 3/4 cup sugar
- 1 egg
- 1/3 cup butter melted and cooled
Topping
- 1/3 cup brown sugar
- 1 tablespoon flour
- 1/8 teaspoon cinnamon
- 1 tablespoon butter softened
Instructions
- Preheat oven to 375°F and line a 12 cup muffin tin (or grease a 12 cup muffin tin).
- In a large bowl, combine flour, soda, baking powder and salt.
- In another large mixing bowl, combine the bananas, sugar, egg and butter; mix well.
- Stir in the dry ingredients just until moistened.
- Fill muffin cups about 3/4 full.
- In a small bowl, combine the brown sugar, flour and cinnamon. Cut in the butter with a fork until crumbly.
- Sprinkle the topping over the muffins and bake for 16-18 minutes.
Notes
Nutrition
Blog post updated in June 2025 to include new photos and better descriptions.
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