With an irresistible crunchy top, these Banana Crumb Muffins are light and delicious. These muffins take only thirty minutes to whip up, and they couldn't be easier to make.
- 3 bananas, mashed
- 3/4 cup light brown sugar, packed (150 g)
- 1/4 cup vegetable oil (60 g)
- 1 large egg (50 g)
- 1 1/2 teaspoons lemon juice (7 g)
- 1 1/4 cups all-purpose flour (150 g)
- 1/2 teaspoon baking soda (4 g)
- 1/4 teaspoon baking powder (1 g)
- 1/4 teaspoon salt (2 g)
- 1/3 cup light brown sugar, packed (66 g)
- 1/4 cup all-purpose flour (30 g)
- 1/2 teaspoon ground cinnamon (1 g)
- 1 tablespoon unsalted butter (14 g)
- Preheat the oven to 375°F (190°C). Line a 12-count muffin pan with liners, or lightly spray with nonstick cooking spray.
- Make the banana muffins: In a large bowl (or a stand mixer fitted with a paddle attachment), beat together the mashed bananas and light brown sugar until well-combined. Add in the vegetable oil, egg, and lemon juice, scraping the mixture afterwards to ensure everything is homogenous. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Then, add the dry ingredients into the banana mixture and mix until just combined.
- Make the crumb topping: In a small bowl, whisk together the light brown sugar, all-purpose flour, and ground cinnamon. Add in the unsalted butter, and use your fingers to flake the butter until the mixture resembles coarse sand.
- Scoop the muffin batter into the prepared muffin pan, filling about 2/3 of the way full. I like to use a large cookie scoop to make sure the muffins are a consistent size. Then, sprinkle the crumb topping on top of each muffin until fully covered.
- Bake the muffins in the preheated oven for 18-20 minutes, or until golden brown and a toothpick inserted in the middle comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
- Stored in an airtight container, these muffins will stay fresh at room temperature for up to three days. Alternatively, you can freeze the muffins for up to 2 months if tightly wrapped in plastic wrap.
- If desired, you can substitute frozen bananas in this recipe. Simply let them thaw to room temperature before using. When my bananas start to get really ripe, I like to stash them in the freezer to use for recipes like this.
- If you want, you can throw in some walnuts or chocolate chips to give these muffins an extra flavor boost. Simply add in about 1/2 cup of whatever ingredient you choose and follow the rest of the recipe as written.
Keywords: muffins, banana muffins, banana crumb muffins, banana bread