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.
Course Baking, Breakfast, Snack
Prep Time 25minutes
Cook Time 25minutes
Total Time 50minutes
For the Crumb Topping
1cupwhole wheat flour
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 ;)