Insanely Good Banana Crumb Muffins

These Insanely Good Banana Crumb Muffins are the best thing that ever happened to overripe bananas! Sweet, tender, and easy to make, they’re topped with a buttery cinnamon streusel for an irresistible bakery-style finish. Perfect for breakfast, brunch, or a sweet snack—skip the bakery and bake a batch at home!

Looking for more bakery-style muffins, try our Cinnamon Sugar Doughnut Muffins, Morning Glory Muffins, Pumpkin Muffins with Maple Glaze, Cranberry Pecan Muffins, and Orange Muffins.

Why You Should Make Banana Crumble Muffins

These muffins combine the best of homemade comfort with bakery-quality results!

• Incredible Flavor: Packed with sweet, ripe banana goodness.
• Bakery-Style Topping: Buttery cinnamon streusel for a perfect crumbly finish.
• Soft and Tender Texture: Moist muffins that practically melt in your mouth.
• Easy to Make: Simple ingredients and no complicated steps.
• Perfect Anytime: Great for breakfast, brunch, or an afternoon treat.

Ingredients Needed

For specific amounts, please refer to the printable recipe card at the bottom of the post.

For Crumble Topping

• Packed Brown Sugar
• Flour
• Cinnamon
• Cold Butter

For Muffins

• White Sugar
• Butter: melted
• Mashed Bananas: Over-ripe (almost black) bananas work best
• Egg : room temp
• Vanilla Extract
• All-Purpose Flour
• Baking Powder
• Baking Soda
• Cinnamon
• Salt

The Best Way To Measure Ripe Bananas For Muffins

To measure bananas for muffins or quick bread, mash enough bananas to equal 1 ½ cups or 345 grams (use a kitchen scale for accuracy). Most recipes call for 3-4 bananas, but it’s best to measure to ensure the right amount for the recipe!

How To Make Bakery-Style Banana Crumb Muffins

When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.

Here’s a quick look at the basic steps for making Banana Crumb Muffins from scratch—no fuss, just simple, delicious results! Just be sure to avoid overmixing the batter for light, tender muffins.

1. Prep: Heat oven and line a muffin pan with cupcake liners (or grease with nonstick spray).
2. Make the crumb topping: Mix brown sugar, flour, and cinnamon. Add cold butter and combine until crumbly. Set aside.
3. Make the muffin batter: Beat sugar and melted butter. Add mashed bananas, egg, and vanilla, and mix. Fold in flour, baking powder, baking soda, cinnamon, and salt until just combined—don’t overmix.
4. Fill muffin cups ⅔ full with 3 tablespoons of batter and top with crumb topping.
5. Bake until a toothpick comes with a few moist crumbs. Cool for a few minutes before removing from the pan.

Featured Product 12-cup Nonstick Muffin Pans

Heavy-weight steel construction provides durability and fast, even heating for uniform browning

Buy on Amazon »

The Best Way To Store Muffins

To keep your muffin tops from getting soggy, store them with a slice of bread or a few saltine crackers to absorb moisture.
To store, allow muffins to completely. Line an airtight container with paper towels, and place the muffins in a single layer. Add more paper towels on top and seal the container. Replace damp paper towels as needed. Muffins last up to 4 days on the counter this way.

For longer storage, freeze completly cooled muffins individually wrapped in plastic. Place in a freezer bag and store in the freezer for up to 3 months.

To reheat, thaw muffins at room temperature or wrap frozen muffins in foil and heat in a 300ºF oven for 12-15 minutes until warmed through.

Chef Tips

• For banana muffins with great flavor, use overripe bananas. They’re naturally sweeter and more flavorful, making your muffins extra delicious! Once the skins are covered with brown spots you can bake with them. Or, you can freeze brown bananas and just thaw them when you’re ready.
• For the best banana muffins, avoid overmixing at all costs — it can create a tough muffin. Instead, fold the dry ingredients into the wet ingredients until the flour mixture is just moistened.
• A #20 ice cream scoop (3 tablespoons) is perfect for portioning the batter, ensuring all the muffins are the same size.
• Test doneness with a toothpick. When it has very few or no crumbs it’s ready to come out of the oven.

These banana crumb muffins are the best thing that ever hit overripe bananas! Perfectly sweet, tender, and easy to make, they’re a must-have in your recipe box—skip the bakery and enjoy a homemade batch instead!

Banana Crumb Muffins

Yield: 12 muffins
Prep Time: 15 minutes
Bake Time: 15 minutes
Total Time: 30 minutes

These banana muffins are the best thing that ever hit overripe bananas! Perfectly sweet, tender, and easy to make, they’re a must-have in your recipe box—skip the bakery and enjoy a homemade batch instead!

Ingredients

For Crumb Topping:

• ⅓ cup packed brown sugar
• 2 tablespoons flour
• ⅛ teaspoon cinnamon
• 1 tablespoon butter, cold

Muffins:

• ¾ cup white sugar
• ⅓ cup butter melted
• 1 ½ cups mashed banana *3-4 medium bananas (mash until you have 1 ½ cups or 345 grams )
• 1 egg
• 1 teaspoon vanilla extract
• 1 ½ cups all purpose flour (180 grams)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon cinnamon
• ½ teaspoon salt

Instructions

1. Preheat oven to 375° F. Prepare a muffin pan with cupcake liners. (or grease with nonstick baking spray).
2. Make the crumb topping: In a small bowl, mix 1/3 cup packed brown sugar, 2 tablespoons flour, and 1/8 teaspoon cinnamon. Add 1 tablespoon of cold butter and use a fork, pastry cutter, or your fingers to combine until the mixture is crumbly. Set aside
3. Prepare the muffins: In a large bowl, using an electric mixer, beat the white sugar and melted butter. Add the mashed bananas, egg and vanilla and mix on medium speed to combine (scrape down the sides of the bowl as needed). Now, add the flour, baking powder, baking soda, ½ teaspoon cinnamon and salt to the bowl. Using a rubber spatula, fold the dry ingredients into the banana mixture just until combined. (don’t overmix - stop once you no longer see any pockets of flour).
4. Fill prepared muffin cups with batter ⅔ - ¾ full or about 3 tablespoons each (for standard size muffins). Top each muffin with crumb topping before baking. Bake in preheated oven for 15-20 minutes, until a toothpick comes out clean or with a few moist crumbs. Cool muffins on a rack for several minutes before removing from the pan.

Notes

NOTES:

• Use very ripe bananas. 
• Be sure to mash your ripe bananas in a bowl until they measure 1 ½ cups. I usually buy 3-4 medium bananas - only use what measures 1 ½ cups or 345 grams of mashed ripe bananas
• For best results: Use a digital kitchen scale to measure your flour. If you don’t have a scale measure by scooping flour with a spoon into the cup. Don’t use your measuring cup as a scoop, as it packs the flour down and gives a different measure.
• Avoid using an electric mixer when incorporating the dry ingredients. Gently fold them into the wet ingredients with a rubber spatula until no traces of flour remain. Over-mixing can lead to tough muffins.
• A #20 ice cream scoop is perfect for portioning the batter, ensuring all the muffins are the same size.

OTHER SIZES:

• mini muffins - yields 22-27 muffins - bake 13-15 minutes
• large muffins - yields 6-8 - bake 23-25 minutes
• 1 pound loaf - 8-10 servings - bake 44-47 minutes

STORAGE:

To keep muffins fresh, store them with a slice of bread or saltines to absorb moisture.

After cooling, place muffins in a container with paper towels, adding more on top. Replace damp towels as needed.

For longer storage, freeze individually wrapped muffins in a bag for up to 3 months. To reheat, thaw or wrap frozen muffins in foil and heat at 300°F for 12-15 minutes.

Nutrition Information:

Yield: 12
Serving Size: 1

Amount Per Serving: Calories: 250
Total Fat: 7g
Saturated Fat: 4g
Trans Fat: 0g
Unsaturated Fat: 2g
Cholesterol: 31mg
Sodium: 290mg
Carbohydrates: 46g
Fiber: 2g
Sugar: 26g
Protein: 3g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.