Easy Banana Crumb Muffins
These fluffy Easy Banana Crumb Muffins are a delightful treat made with overripe bananas, featuring a sweet crumb topping that adds flavor and texture.
Ingredients
Muffin Base
- 3 pieces ripe bananas, mashed Use very ripe bananas for best results.
- 1/3 cup melted butter
- 1 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 pinch salt
- 1 1/2 cups all-purpose flour
Crumb Topping
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour For the crumb topping.
- 1/2 teaspoon cinnamon
- 1/4 cup cold butter, cubed
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a muffin tin lined with paper liners or greased.
- In a large mixing bowl, mash the ripe bananas until smooth. Add the melted butter and mix well.
- Stir in sugar, beaten egg, and vanilla extract until fully blended.
- In another bowl, whisk together the baking soda, pinch of salt, and 1 1/2 cups of all-purpose flour.
- Gradually add the dry mixture to the banana mixture, stirring just until combined. Do not overmix!
Crumb Topping
- In a medium bowl, mix together brown sugar, 1/2 cup of flour, cinnamon, and cubed cold butter. Use a pastry cutter or your fingers to combine until it resembles coarse crumbs.
Baking
- Spoon the banana batter into the muffin tin, filling each cup about two-thirds full. Top generously with the crumb mixture.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes or until a toothpick comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.
Notes
To enhance your muffins, use very ripe bananas, avoid overmixing, and consider adding nuts or chocolate chips. Store the muffins in an airtight container at room temperature for 1-2 days or freeze for longer storage.