Banana Crumb Muffins

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Published: 05/26/2021 | Updated: 04/03/2024

A moist and tender Banana muffin topped with a sweet crumb topping! These classic banana crumb muffins should be a staple in every house!

Is there anyone out there who doesn’t like banana muffins??

If there is, I’m not sure I want to meet them! These are just a classic treat made even better with the streusel topping!

I know there are many recipes out there for banana muffins so I won’t take you to step by step. I will say, though, that if you’re looking for a tried and true recipe, this is it.

 Our original recipe has been tested dozens of times and made for about 20 years now and never seems to fail!

Tips for Making Banana Muffins

• Make sure that you stir them in gently with a spoon when you add the dry ingredients. If you beat them, they will become tough. Gently stir the dry ingredients in just until moistened and combined. It will result in a much fluffier muffin.
• The recipe calls for 3 mashed bananas. I’ve found myself before with only 2 ripe bananas, though, and they’ve still turned out great.
• The riper your banana mixture, the more banana flavor your muffin will have. I know everyone cringes when they see brown spots on a banana, but that means the sugar is coming to the surface. Go ahead and use them… they’re perfect for baking!
• You can also throw in a handful of chopped nuts if you like a little crunch to your muffins.
• According to my kids, it’s also perfectly acceptable (and sometimes required) to add chocolate chips as well. I usually about 1 cup to the batter right before I spoon it into the muffin tin.
• You don’t have to add the streusel topping if you don’t feel like that extra step. I think it makes the whole muffin, but I’ll leave that up to you.
• This froze really well! Just cool completely, and then throw in a freezer bag. When you’re ready to eat, pull out and set it at room temperature for about 20 minutes or so.

Related Questions

Can we use whole wheat flour instead of all-purpose flour?

Both flour and whole-wheat flour yielded deliciously moist muffins. Keep in mind that muffins made from whole-wheat flour will be denser. You may need to adjust the amount of liquid accordingly.

What size muffin pan do you recommend?

I prefer using standard 12-cup muffin pans. They make 8 large muffins which are plenty for our family.

How do I get rid of oil streaks on top of the muffins?

These muffins come out beautifully golden brown. But after cooling, some of the oil tends to separate and form streaks on top.

To remove the streaks, simply run a knife around the edges of the muffin tin once the muffins have cooled. Then flip the muffins over onto a wire rack to finish cooling. This helps to prevent any moisture from getting trapped under the tin.

Can I freeze these muffins?

Yes, you can freeze these muffins. Cool completely first, then wrap tightly in plastic wrap and place in a freezer bag. Freeze for up to three months. To reheat, thaw overnight in the refrigerator and warm in a preheated 350°F oven for 10 to 15 minutes.

Can I make mini muffins? 

Absolutely! You need to reduce the cooking time by 5 to 10 minutes per batch. For example, if you cook on regular-sized muffin cups for 25 minutes, you should bake mini muffins for 20 minutes.

In conclusion, here is a recipe for delicious banana muffins. These are so delicious, and the crumb topping on top makes them that much better. The moist crumb topping on top takes them over the edge! I hope you enjoy them!

More Quick Breakfast Recipes:

• Sausage Cream Cheese Crescent Braid
• Ham and Veggie Egg Bake
• Apple Cinnamon Baked Oatmeal
• Sausage Cheese Strata
• English Muffin Bread
• Peanut Butter Chocolate Chip Baked Oatmeal

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