Best Banana Muffins Ever
Banana Crumb Muffins are the best banana muffins ever and I am being completely honest with you. You don’t even need a stand mixer or electric beater, just mix and stir everything together in a bowl with hands!
Imagine buttery, aromatic and moist banana muffins with crunchy sweet crumbs and topping that add sweetness and texture to banana muffins.
Yes, this is the King Arthur Flour’s banana crumb muffins recipe that everyone is raving about and you’ve got to make them as soon as possible.
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Banana Muffin Topping Ideas
There are many toppings that you can can add to your muffins but I love this topping idea that combines brown sugar, flour and ground cinnamon as the crumb. First of all, it’s very simple to make; secondly, they consist of everyday ingredients that you already have in your pantry.
I love it that these muffins are not overly sweet, so the crumb topping adds an extra layer of sweetness to the muffins, making them absolutely delightful.
Tips on How to Bake Banana Crumb Muffins
- Use ripe bananas. They will ensure that your muffins are moist.
- The bananas in the United States are usually much bigger than the ones found in Asia, about 4 ounces in weight each. If you are in Asia, double up on the bananas or make sure you measure the weight of the bananas to match the recipe.
How Long Can You Keep the Muffins?
You can keep freshly baked muffins for up to 2-3 days, wrapped up in aluminum foil or a tightly sealed plastic bag. You can also keep them in the refrigerator. I don’t recommend freezing.
If you keep them in the refrigerator, you can reheat the muffins in a microwave for about 6-8 seconds before serving. You can also use a toaster oven to reheat the muffins.
How Many Calories per Serving?
This recipe is only 218 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Banana Crumb Muffins
These Banana Crumb Muffins are the best banana muffins ever, with crunchy and sweet crumbs. The recipe is so easy, no special equipment is needed. Just mix the batter and bake in the oven.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 bananas, mashed
- 3/4 cup white sugar
- 1 egg lightly beaten
- 1/3 cup unsalted butter melted
- 1/3 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon ground cinnamon
- 1 tablespoon unsalted butter
Preheat oven to 375°F (190°C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in a preheated oven for 18 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Let cool for 10 minutes before serving.
Recipe Source: Allrecipes.com
So frustrating. I read this recipe before I started because I have serious memory issues. What do I do? I made put the brown sugar in the cake, and none in the topping.
I hope none of you ever have to go through this. It’s absolutely awful, and I love to bake.
Anyway, thank you again for a wonderful recipe. You are my go to place for my favorite dish, ginger beef, and really, any other dish I want to make. Love it.
Awesome! I replaced butter with 1/3 cup oil. and instead of cinnamon (I can’t eat it) used a lot of nutmeg and cloves. Even better!!
When cutting in butter for the topping, it’s best for the butter to be COLD. It keeps it more crumbly and will end up a better topping! Sprinkle some Sugar In The Raw over top to make it even better!!
Hi bee,just wanna ask about the crumb,i might doing it wrong way cause it doesnt come out crunchy but its like sticky on top ,is the butter should be melted first before adding to flour brown sugar and cinnamon?
Room temperature butter.
I never leave reviews but I had to do so tonight! It’s my turn to bring deserts at my workplace so the pressure was on and the recipe did not disappoint. I added a little orange zest to add a little zing. And added They turned out perfectly. Great recipe and clear and easy to follow recipe. Thanks for sharing this recipe. I will definately be making these again.
Hi, thanks for the awesome recipe . I just finished baking and savouring my first bite. It’s so moist . A tad too sweet for me. Next, time I will just reduce the sugar . Apart, it’s:so simple . This recipe is definitely a keeper . ?
Awesome, sure you can cut down sugar per your taste.
Made these muffins just before my husband came home from work. They are definitely the BEST banana crumb muffins ever! I removed my other muffin recipe and replaced it with this one. This is our new favorite. The house smells wonderful as well.
Hi Kim, thanks for trying this banana crumb muffins. I am so happy to know that you like these banana crumb muffins.
Hi i am wandering if this recipe will alright to bake in a loaf pan instead of muffins. May I ask how long will the bake time be? Thanks!
I think so. Bake for 40 minutes or until a cake tester comes out clean.
I made these last night, and they are fantastic! Very moist and sweet….my husband loved them! This is now my “go to” recipe for banana muffins!
Just wondering can the butter be replaced by olive oil ?I am trying to avoid saturated fat.
Hi Lee, I am not sure. I can’t guarantee results if the ingredients are replaced.