If you are on the lookout for a comforting, sweet treat that feels like a warm hug from the inside, then this Banana Crumb Muffins Recipe is exactly what you need. Imagine tender, moist muffins bursting with ripe banana flavor and topped with a perfectly crunchy cinnamon crumb topping that adds just the right texture contrast. These muffins strike a wonderful balance between wholesome ingredients like whole wheat flour and Greek yogurt, and the indulgence of buttery, sugary crumbs. Whether for breakfast, a midday snack, or a cozy teatime indulgence, this Banana Crumb Muffins Recipe will become a beloved staple in your kitchen for years to come.
Ingredients You’ll Need
The magic of these muffins lies in their simplicity, using staple pantry ingredients that each play an essential role. From the fluffy texture contributed by baking powder and yogurt to the rich sweetness of mashed bananas and sugars, every component is carefully chosen to create that perfect crumb and moist interior.
- 2/3 cup all-purpose flour: Provides a tender crumb and light texture as the base.
- 1/4 cup white sugar: Adds pure sweetness that balances the banana’s natural sugars.
- 1/4 cup brown sugar: Brings a deeper, molasses-like richness to the muffins and crumb topping.
- 1 teaspoon cinnamon: Infuses warm, cozy spice that complements the bananas beautifully.
- 1/4 cup butter: Creates a golden, crisp crumb topping with a buttery flavor.
- 2 large eggs: Bind all the ingredients and add moisture for a soft texture.
- 3/4 cup sugar: Sweetens the muffin batter, enhancing the banana flavor.
- 1/3 cup oil: Keeps the muffins moist and tender.
- 1/2 cup Greek yogurt: Adds a subtle tang and richness, contributing to the muffin’s moist crumb.
- 1 cup mashed bananas: The star of the show, bringing natural sweetness and moistness.
- 1 cup whole wheat flour: Provides a hearty texture and nutty flavor for a wholesome bite.
- 3/4 cup all-purpose flour: Combined with whole wheat to balance softness and structure.
- 1/4 cup cornstarch: Helps keep the muffins tender and prevents toughness.
- 2 teaspoons cinnamon: Added to the batter to layer the warm spice flavor.
- 1.5 teaspoons baking powder: Ensures the muffins rise fluffy and light.
- 1/4 teaspoon salt: Enhances all the flavors for a balanced taste.
How to Make Banana Crumb Muffins Recipe
Step 1: Prepare the Crumb Topping
Start by mixing the all-purpose flour, white and brown sugars, cinnamon, and cold butter in a bowl. Use your fingertips or a pastry cutter to combine until the mixture resembles coarse crumbs. This topping will bake up into the irresistible crunchy layer that perfectly contrasts the soft muffin inside.
Step 2: Mix the Wet Ingredients
In a separate large bowl, whisk together the eggs, sugar, oil, and Greek yogurt until smooth and well combined. Stir in the mashed bananas, allowing their natural sweetness and moisture to shine through the batter. This wet mixture sets the foundation for tender, moist muffins.
Step 3: Combine the Dry Ingredients
In another bowl, sift together both the whole wheat and all-purpose flours, cornstarch, cinnamon, baking powder, and salt. These dry ingredients ensure the muffins have a perfect crumb, subtle spice, and rise well in the oven.
Step 4: Blend Wet and Dry Ingredients
Slowly add the dry ingredients into the wet banana mixture, folding gently until just combined. Overmixing can cause tough muffins so remember to fold carefully. Your batter at this stage will be thick and a little lumpy from the mashed bananas.
Step 5: Assemble and Bake
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly. Divide the batter evenly among 12 muffin cups. Generously sprinkle the crumb topping over each muffin, pressing down lightly to adhere. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean and the crumb topping turns golden brown and crisp.
How to Serve Banana Crumb Muffins Recipe
Garnishes
A simple dusting of powdered sugar or a light drizzle of honey over these Banana Crumb Muffins Recipe elevates their natural sweetness and adds a lovely visual appeal. For a more indulgent touch, a smear of softened butter or cream cheese pairs beautifully, melting into the warm, fragrant muffin layers.
Side Dishes
These muffins also hold their own alongside a variety of accompaniments. A dollop of Greek yogurt, a fresh fruit salad, or even a savory scrambled egg platter complements the muffins nicely for a well-rounded breakfast or brunch spread. The balance between sweet and savory makes them versatile at any meal.
Creative Ways to Present
Get playful by serving the Banana Crumb Muffins Recipe split and filled with a streak of nut butter or chocolate-hazelnut spread for a delightful surprise. They also make adorable mini dessert parfaits when layered with mascarpone and toasted nuts. Presentation can turn everyday muffins into an impressive treat for guests or family alike.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your Banana Crumb Muffins Recipe in an airtight container at room temperature. They will stay fresh for up to three days, maintaining their moist crumb and crunchy topping. Avoid refrigerating as it can dry them out.
Freezing
To freeze, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. Frozen Banana Crumb Muffins will keep well for up to two months and are perfect for warming up when you need a quick homemade treat. Just thaw at room temperature or gently heat in the oven.
Reheating
Reheat the muffins in a toaster oven or regular oven at 325°F (160°C) for about 5 to 8 minutes to restore crispness to the crumb topping and freshen the muffin interiors. Avoid microwaving as it can make the topping soggy.
FAQs
Can I use overripe bananas for this Banana Crumb Muffins Recipe?
Absolutely! Overripe bananas with brown spots are actually perfect for this recipe because they are sweeter and mash easily, enhancing the muffins’ natural banana flavor and moistness.
Can I substitute the whole wheat flour with all-purpose flour?
You can swap whole wheat flour for all-purpose if you prefer a lighter texture, but the muffins might lose some of their nutty flavor and heartiness that whole wheat brings. For best results, try a blend as suggested in the recipe.
Is Greek yogurt necessary in this Banana Crumb Muffins Recipe?
Greek yogurt adds moisture and a slight tang that balances the sweetness, plus it helps keep the muffins tender. You could use regular yogurt or sour cream as alternatives, but the texture might vary slightly.
How do I prevent the crumb topping from melting into the muffin?
Use cold butter and do not overwork the crumb mixture. Sprinkle it generously on top before baking so it bakes crisp. Also, avoid adding the topping too thinly to maintain a distinct crumb layer.
Can I make these muffins dairy-free?
Yes, you can replace butter with coconut oil and use a non-dairy yogurt alternative to keep the recipe dairy-free. The flavor and texture might change a bit but will still be delicious and moist.
Final Thoughts
This Banana Crumb Muffins Recipe has quickly become one of my favorites because it’s straightforward, comforting, and absolutely delicious. Every batch fills the kitchen with that wonderful aroma that makes you want to grab one warm straight from the oven. I can’t wait for you to try them and experience that perfect balance of tender bananas and crunchy cinnamon crumb topping for yourself.
Print
Banana Crumb Muffins Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these moist and flavorful Banana Crumb Muffins, perfectly balanced with the natural sweetness of ripe bananas and a crunchy cinnamon crumb topping. Made with a combination of all-purpose and whole wheat flours, Greek yogurt, and a mix of sugars, these muffins offer a delightful texture and rich taste great for breakfast or snack time.
Ingredients
Batter
- 2 large eggs
- 3/4 cup sugar
- 1/3 cup oil
- 1/2 cup Greek yogurt
- 1 cup mashed bananas (about 2–3 ripe bananas)
- 1 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1.5 teaspoons baking powder
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
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 (cold, cut into pieces)
Instructions
- Prepare the crumb topping: In a bowl, combine 2/3 cup all-purpose flour, 1/4 cup white sugar, 1/4 cup brown sugar, and 1 teaspoon cinnamon. Add the cold butter pieces and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Set aside.
- Make the muffin batter: In a large bowl, whisk together 2 eggs, 3/4 cup sugar, and 1/3 cup oil until well combined. Stir in 1/2 cup Greek yogurt and 1 cup mashed bananas until smooth. In a separate bowl, mix 1 cup whole wheat flour, 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1.5 teaspoons baking powder, 1/4 teaspoon salt, and 2 teaspoons cinnamon. Gradually add the dry ingredients to the wet, mixing just until combined. Avoid overmixing to keep muffins tender.
- Assemble and bake: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly. Divide the batter evenly among 12 muffin cups. Sprinkle the prepared crumb topping generously over each muffin. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best sweetness and moisture.
- Do not overmix the batter; mix until just combined to avoid tough muffins.
- The crumb topping can be refrigerated before baking for a crispier texture.
- Muffins can be stored at room temperature in an airtight container for up to 3 days or frozen for up to 2 months.
- For a dairy-free option, substitute Greek yogurt with a plant-based yogurt.
