If you’ve ever been disappointed by mediocre muffins, these Banana Crumb Muffins are going to knock your socks off! Super easy to make with mostly pantry staples, they bake up into amazing crumbly domes nobody can resist.
I’ve been super awkward in my behavior lately. I mean, even more awkward than I usually am.
So here’s my big confession: I can’t stop watching re-runs of TV shows and movies from the 90ies and 00s.
Sorry if you’ve been hoping for something more juicy 😉
Right now I’m on season 2 of Sabrina the Teenage Witch. Wow, that show was really… Strange, ha!
I can’t help it – I’m just into these kinds of chick flicks. 13 Going on 30 is my favorite movie, there I said it.
Oh, and Bridget Jones’ Diary. I’m just going to stop right there.
This doesn’t really have anything to do with these muffins, other than the fact that I have eaten them all throughout season 1 of STTW.
Either the muffins stay really moist or I watched that season 1 really fast. Up to you to figure it out 😉
Now the muffins… I generally have a hard time naming favorites, but you and me are friends and your favorites are my favorites.
So since you love my Cinnamon Crunch Banana Bread so much, I decided to turn it into a second favorite: Banana Crumb Muffins!
I tweaked the original recipe a bit to make them just that much more fluffy, a tad more crumbly and just as delicious – the way any good muffin is supposed to be.
My tips for foolproof banana crumb muffins:
- Don’t skip the cornstarch: I know it’s an extra ingredient to measure out, but it really does make your muffins lighter and springier. Otherwise the large amount of banana in this recipe can weigh down your muffins and make them a bit dense. Not tragic in a banana bread, but I do mind muffins that haven’t risen properly.
- Please, please, please: Do not overmix the batter. You want the wet and dry ingredients to be just combined. Really, just. I always stress this in my muffins and quick bread recipes, but especially so in recipes with a high moisture content like my chocolate banana muffins and my healthy pumpkin muffins. It’s so important! Otherwise your baked goods will come out dense and rubbers.
- It’s definitely not too much topping: I know, it seems like a lot. But this is the kind of streusel that kind of melts and then covers your entire muffin in a crumbly, crusty, sugary topping. You know, balance 😉 Just lightly press it into the batter after sprinkling on. (If you’re looking for a regular streusel that stays in larger crumbs, check out my apple cinnamon muffins!)
I made this banana muffin recipe with half whole wheat and half white flour because I wanted them to be a bit more fluffy. But they taste great with all whole wheat, too!
These are the perfect treat to tuck into a lunchbox. To bring to a brunch.
To eat while awkwardly binge-watching Sabrina the Teenage Witch. I mean, I must know.
Really though. Salem agrees.
Watch me make this banana muffin recipe:
Get the printable banana muffin recipe:
Ingredients
For the Crumb Topping
- 2/3 cup all-purpose flour
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup butter
Wet Ingredients
- 2 large eggs
- 3/4 cup sugar
- 1/3 cup oil
- 1/2 cup Greek yogurt
- 1 cup mashed bananas
Dry Ingredients
- 1 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 2 teaspoons cinnamon
- 1.5 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
Make the crumb topping:
- Mix flour, both sugars and cinnamon in a medium bowl. Cut in the butter using your finger tips until coarse crumbs form and no more dry flour is left. Chill until ready to use.
Make the muffins:
- Prep: Preheat the oven to 425°F. Grease a 12 cup muffin pan, or spray it with nonstick cooking spray.
- Mix wet ingredients: Whisk together all wet ingredients in a large bowl until combined.
- Mix dry ingredients: In a separate medium bowl, whisk together all dry ingredients until combined.
- Mix wet and dry ingredients: Add the dry ingredients on top of the wet ingredients and fold in just until combined - do not overmix!
- Scoop batter into pan: Evenly divide the batter between the 12 prepared muffin cups. I like to do it with a cookie scoop - totally mess free! Evenly top the muffins with the prepared crumb topping.
- Bake: Reduce the oven heat to 400°F (important!!). Bake the muffins for 5 minutes (do NOT open the oven door, important #2!!). Reduce the oven heat to 360°F (again, do NOT open the oven door, do NOT remove the muffins from the oven!!) and finish baking the muffins for 15-20 minutes, or until a toothpick inserted comes out clean and they spring back when lightly pressed.
- Chill: Chill in the pan for 10 minutes, then remove to a cooling rack and cool completely. Or you know, eat them warm with a slab of butter, because that's how these taste best 😉