If you’re looking for an irresistible breakfast or snack, look no further than these Cinnamon Banana Crumb Muffins!
This simple muffin recipe takes only a few minutes to prepare. They are full of flavor from ripe bananas, cinnamon, sugar, and butter. Whether making them for yourself or as a treat for friends and family, these Cinnamon Banana Crumb Muffins are guaranteed to be a hit!
Why This Recipe Works
- Very ripe bananas add natural sweetness and moisture to the muffins.
- The cinnamon adds a warm flavor that pairs perfectly with the sweet bananas.
- The crunchy topping adds texture and rich flavor.
- The combination of melted butter and oil makes muffins light, moist, and flavorful.
The Best Bananas for Baking
It might surprise you, but brown or black bananas make the best baking bananas. Spotty bananas are suitable, but the darker the banana, the better. Just avoid bananas that have started to grow mold or are oozing.
How to Use Fresher Bananas
In the absence of overripe bananas, you can use yellow bananas by softening them first to add extra flavor and moisture. To make them tender and easy to crush with a fork, slice the bananas, place them in a microwave-safe bowl, and cook on high for 30 seconds at a time.
Ingredient Notes
- Bananas: Use medium to large bananas. It’s always best to use the ripest bananas in your fruit bowl. The riper they are, the more banana flavor.
- Brown Sugar – This recipe calls for light brown sugar, but dark brown sugar will work too.
- Buttermilk: Full-fat or low-fat buttermilk can be used in this recipe. If you don’t have buttermilk on hand, combine ½ teaspoon vinegar with ¼ cup milk and leave for 5 minutes.
- Butter: Use unsalted butter to control the amount of salt that goes into the muffins
- Oil: Canola oil is called for in this recipe, but you can use any neutral-flavored vegetable oil.
Step By Step Instructions
Preheat oven to 350°F/180°C. Then either grease a muffin pan with baking spray or line it with muffin liners.
Add the bananas to a bowl with the warm, melted butter and mash using a fork or potato masher.
Add the oil, buttermilk, beaten eggs, and vanilla to a separate bowl or jug.
Mix well to combine, and then stir it into the banana mixture.
In another large bowl, whisk together the flour, sugar, brown sugar, baking soda, salt, cinnamon, and until combined.
Pour the wet ingredients into the dry ingredients and mix them together with a spoon until just combined and there is no more visible flour. The mixture should be quite thick.
Divide batter between the 12 muffin sections in the pan.
For the crumb topping, mix flour, sugar, and cinnamon in a mixing bowl until it’s well combined. Then, using a pastry cutter or food processor, work the butter into the mixture until it comes together into clumps.
Crumble the topping evenly onto the batter in the muffin pan.
Bake for around bake for 20-25 minutes or until a cake tester comes out clean. Remove the muffins from the oven and allow them to cool for five minutes before removing them from the pan.
These muffins can be served warm or cooled at room temperature.
Serving Suggestions
These Cinnamon Banana Crumb Muffins can be served plain, drizzled with an Icing Glaze, or dusted with powdered sugar.
Recipe Tips
- Starting with room temperature ingredients helps the batter come together easily.
- Mix the dry and wet ingredients well before combining them to avoid overmixing (which can result in a dense, tough muffin).
- For added richness and a more buttery flavor, substitute the canola oil with melted butter.
- When measuring flour, fill the cup by scooping and leveling off the top once full. This will ensure you are not adding extra, which could result in muffins.
- To prevent a soggy crumb topping, ensure that your cold butter pieces are as small as possible before mixing them into the dry mixture (you could also use a pastry cutter or a food processor).
- Add extra texture to the topping by adding chopped walnuts or a mixture of nuts of your choice.
Storage & Freezing Instructions ❄
To make ahead, store the cooled muffins in an airtight container at room temperature one to two days ahead.
To Freeze: These muffins can be frozen in an airtight, freezer-safe container or wrapped in plastic for up to three months. When ready to use it, thaw the muffins at room temperature for about an hour.
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Let’s Make Cinnamon Banana Crumb Muffins
Ingredients
- 3 bananas very ripe to black
- 4 tablespoons butter melted and cooled
- 2 tablespoon canola oil or vegetable oil
- ¼ cup buttermilk at room temperature
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- ½ cup granulated sugar
- ¼ cup brown sugar packed
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
For The Topping:
- 4 tbsp granulated sugar
- 2 tbsp brown sugar
- ⅓ cup all purpose flour
- 1 tsp ground cinnamon
- ¼ tsp salt
- 2 oz cold butter 4 tbsp/¼ cup/½ stick
Instructions
- Preheat oven to 350°F/180°C. Grease a muffin pan with baking spray or line the sections with muffin liners.
- Add the bananas to a bowl with the warm, melted butter and mash using a fork or potato masher.
- Mix the oil, buttermilk, eggs, and vanilla in a small mixing bowl, and then mix into the banana mixture.
- In a large bowl, whisk together the flour, sugar, brown sugar, baking soda, salt, and cinnamon, until combined.
- Pour the wet ingredients into the dry ingredients and mix them together with a wooden spoon until just combined, being careful not to overmix. The batter will be thick.
- Divide batter between 12 muffin cups.
For The Crumb Topping:
- In a large bowl, mix together the flour, sugar, and cinnamon.
- Using a food processor or pastry cutter, work the cold butter into the flour mixture until it can form clumps when squeezed.
- Crumble the topping onto the batter in the muffin pan.
- Bake for around bake for 20 to 25 minutes or until a cake tester comes out clean.
- Remove from the oven and cool for five minutes before removing from the pan. Serve warm or cooled.
Tips + Notes
- Mix the dry and wet ingredients well before combining them to avoid overmixing (which can result in a dense, tough muffin).
- When measuring flour, fill the cup by scooping and leveling off the top once full. This will ensure you are not adding extra, which could result in muffins.
- Add extra texture to the topping by adding chopped walnuts or a mixture of nuts of your choice.
Judith says
I made these muffins for breakfast this morning and they turned out fabulous! The topping was my favorite part. Tanks, Erren!
Erren Hart says
Thank you for trying out our banana crumb muffins recipe, Judith! We’re so happy to hear that you enjoyed it. The topping is definitely a favorite part of many people’s experience with this recipe. Thanks for sharing your thoughts on it and for leaving a 5 star review!