I’ve been making banana crumb muffins for years, and they’re always a hit with my family. I love that they’re easy to whip up and require minimal ingredients, but still pack a lot of flavor.
The combination of moist banana bread and crunchy crumb topping is a game-changer. My kids devour them in seconds, and I appreciate how versatile they are – perfect for breakfast on-the-go, a snack, or even as a dessert.
The best part? They’re relatively healthy compared to other sweet treats, with mashed bananas adding natural sweetness and whole wheat flour providing fiber.
I’ve even experimented with different types of milk and nuts to make them more allergy-friendly. Whether you’re looking for a quick breakfast solution or a tasty treat to serve at a family gathering, these banana crumb muffins are sure to please.
And the best part? They freeze beautifully, so you can enjoy them all year round.
Banana Crumb Muffins
4.6 from 1263 votes
Moist banana muffins topped with a buttery, cinnamon crumb topping. These are perfect for breakfast or a snack, using ripe bananas for natural sweetness.
2Line a 12-cup muffin tin with paper liners and set aside.
3In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2 minutes.
5Add the eggs one at a time, beating well after each addition.
6Mix in the mashed bananas, vanilla extract, and sour cream until fully combined.
7Gradually add the dry ingredients to the wet mixture, stirring with a rubber spatula just until no streaks of flour remain.
8Do not overmix, as this can make the muffins tough.
9In a small bowl, combine the flour, brown sugar, and cinnamon for the topping.
10Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
11Divide the muffin batter evenly among the prepared muffin cups, filling each about three-quarters full.
12Sprinkle the crumb topping generously over each muffin, pressing lightly to adhere.
13Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
14Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Use very ripe bananas with brown spots for the best flavor and sweetness. Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Watch Video Of How Banana Crumb Muffins Works
I always recommend making a double batch of these muffins when I’m hosting a family gathering or special occasion. They freeze beautifully and are easy to reheat in the oven or microwave when needed.
To store leftover muffins, simply place them in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. When reheating frozen muffins, wrap them in foil and bake at 350°F (175°C) for 10-15 minutes or until warm and crispy.
❓ Frequently Asked Questions About Banana Crumb Muffins
What type of milk is best for these muffins?
You can use any type of milk you prefer – whole, skim, almond, soy, or coconut milk will all work well. If you’re using a non-dairy milk, keep in mind that it may affect the texture slightly.
Can I substitute the sugar with honey?
Yes, you can definitely use honey as a substitute for sugar in this recipe. Keep in mind that honey has a stronger flavor than sugar, so you may want to start with a smaller amount and adjust to taste.
Do I need to chill the butter before making the crumb topping?
No, you don’t need to chill the butter before making the crumb topping. In fact, using cold butter will help the mixture come together more easily.
Can I use frozen bananas instead of fresh?
Yes, you can definitely use frozen bananas instead of fresh. Just thaw them first and squeeze out as much liquid as possible before mashing.
How long do these muffins keep?
These muffins will keep for up to 3 days at room temperature or up to 5 days when stored in an airtight container in the fridge.
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