I eat more bananas in baked goods than I do fresh. When bananas turn soft and freckled with brown spots, I know a sweet treat is coming to the oven.
These banana crumb muffins are essentially portable banana breads topped with a buttery cinnamon crumb. I love muffins because they’re quick to mix—usually one or two bowls—and they bake up fast, making them ideal for breakfasts, school lunches, or holiday brunch spreads.
I aim for a full dozen with tall, domed tops. One reliable technique I use is to start the muffins in a very hot oven for the first few minutes, then lower the temperature to finish baking; that quick burst of heat helps the tops rise and set into a bakery-style dome.
These muffins are satisfying and slightly addictive — tender crumb inside with a crisp cinnamon streusel on top. They store well for a couple of days at room temperature and freeze beautifully for longer keeping.
Banana Crumb Muffins
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- Author: Amanda
- Yield: 12 muffins
Description
These banana crumb muffins pair a soft, tender banana muffin with a crunchy cinnamon streusel. They’re portable and delicious for breakfast, snacks, or brunch. Ripe bananas add natural sweetness and moisture, while the crumb topping provides a contrasting texture and buttery cinnamon flavor. The recipe yields 12 full-sized muffins with rounded tops when baked using a high-heat start followed by a reduced temperature to finish.
Ingredients
Scale
CRUMB TOPPING:
- 1/2 cup (60 grams) all-purpose flour
- 1/4 cup (50 grams) granulated sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons (57 grams) butter, at room temperature
BANANA MUFFINS:
- 2–1/4 cups (270 grams) all-purpose flour
- 1–1/2 teaspoons (6 grams) baking soda
- 1–1/2 teaspoons (4 grams) baking powder
- Pinch of salt
- 5 large, very ripe bananas (about 490–500 grams)
- 1–1/8 cups (223 grams) granulated sugar
- 2 large eggs
- 1/2 cup (113 grams) butter, melted and cooled
- 1/4 cup plain Greek yogurt
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Instructions
- Preheat the oven to 425°F (220°C).
- Make the crumb topping: In a medium bowl, combine the flour, sugar, and cinnamon. Cut in the room-temperature butter with a fork or a pastry blender until the mixture forms coarse crumbs. Set aside.
- Prepare the muffin batter: In a large bowl, whisk together the flour, baking soda, baking powder, and a pinch of salt.
- In a separate bowl, mash the ripe bananas until as smooth as possible. Stir in the sugar, eggs, cooled melted butter, and Greek yogurt until combined. Add the wet mixture to the dry ingredients and fold gently until the batter just comes together—avoid overmixing to keep the muffins tender.
- Grease a 12-cup muffin tin or line with paper liners. Divide the batter evenly among the 12 cups; the batter will come close to the top. Sprinkle the prepared crumb topping over each muffin.
- Bake at 425°F for 5 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 15–18 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely or enjoy warm.
Notes
Technique tip: Using a short initial burst of high heat helps the muffins rise quickly, forming a domed top. Lowering the temperature afterward finishes baking without over-browning the crumb.
Storage: Store cooled muffins in an airtight container at room temperature for up to 2 days, or freeze for longer storage. Wrap individually to make thawing one at a time easy.
Variations: Stir in chopped nuts, chocolate chips, or a few tablespoons of oats to the batter for added texture. You can swap the Greek yogurt for sour cream if you prefer.
Inspiration: This recipe was inspired by a well-known banana crumb muffin from a major food publication.
- Category: Muffins & Scones