These banana crumb muffins are soft, sweet, and finished with a crunchy cinnamon streusel topping. Quick to make and always a crowd-pleaser!
Ingredients
- 2 cups (250g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon optional but enhances banana flavor
- ¾ cup (150g) granulated white sugar
- ¼ cup (50g) light brown sugar
- ½ cup (113g) salted butter melted and slightly cooled
- 2 tbsp neutral oil canola, vegetable, avocado etc
- 2 large eggs room temperature
- 1 ½ cups (225g) mashed overripe banana about 3-4 bananas
- ⅓ cup (76g) sour cream room temperature
- 1 tsp vanilla extract
Cinnamon Crumble
- 1 cup (125g) all-purpose flour
- 6 tbsp (72g) light brown sugar
- 1/4 cup (50g) granulated sugar
- 2 tsp cinnamon
- 1/2 cup (113g) cold salted butter cubed
- ½ tsp vanilla bean paste or extract
- Pinch of salt
Instructions
- Preheat oven to 425°F (218°C). Line a muffin tin with liners or grease well.
Cinnamon Crumble:
- Mix 1 cup flour, 6 tbsp brown sugar, ¼ cup granulated white sugar, 2 tsp cinnamon and pinch of salt.
- Cut in cold butter until chunky crumbs form. Stir in vanilla paste if using. Refrigerate to keep cold while we prepare the batter.
Banana Muffin Batter:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, white and brown sugar and cinnamon.
- In the same bowl, add in the melted butter, oil, eggs, mashed banana, sour cream and vanilla. Whisk until combined.
Assemble:
- Fill muffin cups all the way to the top. Take the streusel mixture, squeeze it into clumps, and generously sprinkle over the muffins to form a thick crumble layer.
- Bake at 425°F for 5 minutes, then reduce to 350°F and bake an additional 10–15 minutes, or until domed and a toothpick comes out clean
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Video
Notes
- Mix-ins: You can fold in 1 cup of chocolate chips or ¾ cup chopped walnuts for banana chocolate chip crumb muffins or banana nut crumb muffins. Or use both!
- Banana tips: Use very ripe bananas with lots of brown spots for the best flavor.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. Reheat in the microwave for 10–15 seconds to soften.
- Freezing: These muffins freeze well! Let them cool completely, then wrap individually and store in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm in the microwave.
Nutrition
Nutrition Facts
Banana Crumb Muffins (Moist, Fluffy & Extra Cinnamon Crumble)
Amount per Serving
Calories
556
% Daily Value*
Fat
27
g
42
%
Saturated Fat
14
g
88
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
96
mg
32
%
Sodium
492
mg
21
%
Potassium
188
mg
5
%
Carbohydrates
75
g
25
%
Fiber
2
g
8
%
Sugar
39
g
43
%
Protein
6
g
12
%
Vitamin A
754
IU
15
%
Vitamin C
2
mg
2
%
Calcium
112
mg
11
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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