Banana Crumb Muffins
User Reviews
5
Banana Crumb Muffins
Description
These muffins blend ripe banana sweetness with a soft, tender crumb achieved by mixing mashed bananas with butter, sugar, and an egg, then folding in flour combined with baking soda, baking powder, and salt. The use of both granulated and brown sugars adds depth of sweetness and moisture. The crumb topping contains flour, sugar, cinnamon, and butter cut into small crumbs, which crisps as it bakes, providing a contrasting texture.
Baked in a standard muffin tin at 375°F, the muffins develop a golden crust on top with a moist interior. The crumb adds a cinnamon-scented crunch. This recipe balances the natural banana flavor with cinnamon and sugar, making the muffins suitable for breakfast, snacks, or dessert.
Salted butter works well; if using unsalted, adjust salt amounts accordingly. Bananas at the right ripeness—spotted but not overly mushy—deliver optimal flavor and texture. The recipe mentions nutritional estimates but focuses on a practical home baking approach.
Ingredients
Crumb Topping
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup butter at room temperature
Banana Muffins
- 1 ½ cups banana 3 large bananas, mashed, overripe
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 egg at room temperature, large
- 1/3 cup butter melted
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- For the crumb topping, stir the flour, sugar, and cinnamon together in a medium bowl.
- Cut in the butter with a pastry cutter (or fork) it forms small pebble-sized crumbs.
- Chill the crumb topping while you make the muffin batter.
- To make the muffins, preheat oven to 375 F. Grease a standard 12-cup muffin tin with nonstick baking spray or line with muffin liners. I like to use a baking spray with flour or parchment paper liners.
- In a large bowl, mash the bananas until well-mashed.
- Stir in the melted butter and sugars until well-combined.
- Add the egg and vanilla, and mix in until combined.
- Stir in the flour, baking soda, baking powder, and salt just until combined.
- Divide the muffin batter among the prepared muffin tin cups.
- Sprinkle the crumb topping over the batter.
- Bake for 15-20 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Let the muffins cook in the pan for 5-10 minutes and then remove to a wire rack to finish cooling.
Notes
- Use salted butter or adjust salt in both batter and topping if using unsalted butter.
- Choose bananas with some yellow and speckled skin for good sweetness and texture.
- Light or dark brown sugar can be used; dark brown will give a richer flavor.
- The crumb topping is chilled before baking to help maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 242kcal | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 37mg | 12% |
| Sodium | 273mg | 11% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 308IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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