Can I make these muffins without the crumb topping?

Yes, you can skip the crumb topping if you prefer a simpler banana muffin. However, the topping adds a delicious crunchy texture and extra sweetness that makes them special.

How do I store these muffins to keep them fresh?

Store them in an airtight container at room temperature for up to two days. If keeping them longer, refrigerate for up to five days or freeze for up to three months. To maintain the crumbly topping, let them cool completely before storing.

Can I use frozen bananas instead of fresh?

Absolutely! Just thaw the bananas completely and drain any excess liquid before mashing them. This helps maintain the proper consistency of the batter.

Can I make these muffins gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend contains xanthan gum or add a small amount separately for better texture.

Banana Muffins with Crumb Topping

Name: Banana Muffins with Crumb Topping
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon salt; 3 large ripe bananas (about 1 ¼ cups mashed); ¾ cup white sugar; 1 large egg, slightly beaten; ⅓ cup melted butter, cooled; ⅓ cup packed brown sugar (light or dark); 1 tablespoon all-purpose flour; ½ teaspoon cinnamon; ¼ cup chopped pecans; 1 tablespoon cold butter

Description

These banana muffins with crumb topping are moist, fluffy, and bursting with banana flavor, finished with a buttery brown sugar topping for the perfect crunch.

Ingredients

Scale

Muffins

1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
3 large ripe bananas (about 1 ¼ cups mashed)
¾ cup white sugar
1 large egg, slightly beaten
⅓ cup melted butter, cooled

Crumb Topping

⅓ cup packed brown sugar (light or dark)
1 tablespoon all-purpose flour
½ teaspoon cinnamon
¼ cup chopped pecans
1 tablespoon cold butter

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Set your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease each cup to prevent sticking.
Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures even distribution of the leavening agents for a consistent rise.
Prepare the banana mixture: In a separate bowl, mash the ripe bananas until smooth. Stir in the sugar, lightly beaten egg, and melted butter until well combined.
Combine wet and dry ingredients: Gently fold the banana mixture into the flour mixture until just combined. The batter should be lumpy—overmixing will make the muffins dense.
Fill the muffin cups: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
Make the crumb topping: In a medium bowl, mix the brown sugar, flour, and cinnamon. Cut in the cold butter using a fork or your fingers until the mixture resembles coarse crumbs. Stir in the chopped pecans for added crunch.
Add the topping and bake: Sprinkle the crumb topping evenly over the muffin batter. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean.
Cool and serve: Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack. Serve warm for the best texture and flavor.

Notes

For extra moisture, add a tablespoon of sour cream or yogurt to the batter.
For a nut-free version, omit the pecans or replace them with rolled oats in the topping.
To enhance the banana flavor, use bananas that are deeply speckled and very ripe.
For a crispier topping, let the muffins cool completely before storing them.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Snacks
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 232
Sugar: 18g
Sodium: 250mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg