These Banana Crumb Muffins are a special treat, with sweet crumb filling layered between muffin batter. Tender and moist, this banana muffin recipe makes the perfect breakfast, brunch, or dessert.
The Best Banana Muffin Recipe
These banana crumb muffins are perfect. They’re on the sweeter side for muffins but not as sweet as cupcakes. They do remind me a bit of coffee cake, thanks to the crumb filling and topping.
The crumb topping is made with butter and brown sugar, similar to the traditional coffee cake topping. It’s layered between the batter, not just on top. That means you get the sweet, crunchy topping in every bite!
Like banana bread, these muffins are one of my favorite ways to use extra bananas. They’re sweet, moist, and perfect for breakfast – or brunch or an afternoon snack or dessert!
Why You’ll Love These Banana Crumb Muffins
Here are a few reasons this is my favorite banana muffin recipe.
- Quick and easy. It takes virtually no time to whip up the batter and crumb filling for these muffins.
- Irresistible crumb filling. The crumb topping isn’t just on top of these muffins – it’s in the center too! It adds an irresistible sweetness and texture to the muffins.
- Great way to use up bananas. These banana muffins are a great way to use up those bananas browning on the counter!
What You’ll Need
This banana crumb muffin recipe is made with pantry staples, plus ripe bananas. See the recipe card below for measurements.
- Butter – You’ll need butter for both the muffins and the crumb topping. It should be softened for the banana muffins and cold for the topping.
- Sugar – You’ll need both white granulated sugar and brown sugar for this recipe.
- Unbleached flour – If you do not have unbleached flour, you can use all-purpose flour or self-rising flour.
- Baking powder – Baking powder helps the
- Cinnamon – Adds warmth that enhances the banana flavor.
- Salt – Salt brings out the flavors in baked goods.
- Bananas- This is a great way to use overripe bananas. The riper the bananas, the sweeter the muffins will be. Overripe with brown spots is perfectly fine.
- Lemon juice – The lemon juice adds acidity to the muffins which helps break down the flour giving the muffins a tender texture.
- Egg – You want the egg to be at room temperature
- Vanilla – Use pure vanilla instead of imitation for the best flavor.
- Milk – You can use whole 2%, or skim milk in this recipe
- Powdered sugar – Powdered sugar is the base of the glaze.
- Water – Helps thin the glaze to the appropriate consistency.
How to Ripen Bananas Fast
Want to make this banana muffin recipe but don’t have any overripe bananas on hand? No worries! Here are a few ways to ripen bananas fast.
- In a paper bag. If you have a few days, you can set the bananas in a warm spot or place them in a paper bag with ripe bananas or apples. The gases that are given off will ripen the bananas.
- In the oven. If you need the bananas fast, you can ripen them in the oven. Just bake them for 15-20 in a 300-degree oven.
- In the microwave. While the microwave will soften and prepare the bananas for baking, it does not give them the sweetness of overripe bananas. I tend to avoid this method.
How to Make Banana Crumb Muffins
This banana muffins recipe comes together in just a few easy steps.
- Make the crumb filling. Combine the flour and brown sugar for the crumb filling in a food processor. Add 1/2 cup of cold butter and process into pea-sized crumbles. Transfer to a bowl and refrigerate.
- Make the muffin batter. Whisk together the dry ingredients. In the food processor, mix in the bananas and lemon juice. Add the softened butter, sugar, egg, and vanilla. Slowly pulse in the dry ingredients and milk.
- Assemble the cupcakes. Fill the cupcake liners halfway with batter, then top with a tablespoon of the crumb filling. Top with more batter, then a heaping scoop of the crumb filling.
- Bake. Bake for 30 minutes. Cool for 10-15 minutes.
- Add the glaze. Once the banana muffins have cooled, whisk together the powdered sugar and water. Drizzle over the muffins.
Tips for The Best Banana Muffins
Here are a few tips for making this banana muffin recipe.
- Don’t over-pulse the crumb filling. Once the ingredients are combined and forming pea-sized crumbs, stop processing. You don’t want to pulse it into finer crumbs, as you’ll lose the texture.
- Chill the crumbs while preparing the batter. This helps prevent the butter from softening too much, which would cause it to melt immediately in the oven and, again, lose the texture.
- Be generous with the crumb topping. Add a heaping spoonful – or even to – to the top of each muffin, so that it forms a bit of a mound.
- Cool before adding the glaze. The banana muffins need to cool a bit before adding the glaze, otherwise it will just melt.
How to Store & Freeze Banana Crumb Muffins
- Room temperature. These banana muffins will last for about 3 days at room temperature. Keep them in an airtight container or wrapped in plastic wrap.
- Freezer. You can also freeze your banana crumb muffins. Allow them to cool completely then wrap in plastic wrap and foil. Freeze for up to 3 months.
More Easy Muffin Recipes To Try
- Blueberry Oatmeal Muffins
- Chocolate Chip Banana Muffins
- Bacon Egg and Cheese Muffins
- Pumpkin Cream Cheese Muffins
- Red Velvet Muffins
Banana Muffins Recipe
Crumb Filling and Topping Ingredients:
- 1/2 cup cold butter cubed
- 1 cup brown sugar
- 1 cup unbleached flour
Banana Muffins Ingredients:
- 1/2 cup powdered sugar
- 2 Tablespoon water
- Preheat the oven to 350 degrees.
- For the crumb topping/filling, combine brown sugar and flour in a food processor and process until mixed.
- Add in 1/2 cup cold butter and process until it forms pea sized crumbles.
- Pour crumbs into a bowl and place in the refrigerator until needed.
- In a small bowl, whisk together flour, baking powder, cinnamon, and salt and set aside.
- In the same food processor you used before, combine bananas and lemon juice, mix until smooth.
- Add in softened butter, sugar, egg, and vanilla.
- Slowly pulse in flour mixture and milk until smooth.
- Line a cupcake pan with cupcake liners and be ready to scoop the batter and crumb filling/topping.
- Fill cupcake liners about half way full with batter and then add about a 1 Tablespoon layer of crumb filling.
- Top the crumb filling with another layer of batter, almost to the top of the liners.
- Add a heaping scoop or two of crumb filling/topping over the batter so that it makes a large mound.
- Bake for 30 minutes or until the center is set and a toothpick comes out clean.
- Let cool for 10-15 minutes before adding the glaze.
- To make the glaze, combine powdered sugar and water and mix well.
- Drizzle glaze over muffins.
- Remove muffins from the pan and cool completely on a wire cooling rack.