Community Pick
Crumb Topped Banana Muffins
"These are so good. We love the topping."
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photo by Probably This
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- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 1 1⁄2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 3 large ripe bananas, mashed
- 3⁄4 cup sugar
- 1 egg, lightly beaten
- 1⁄3 cup butter, melted
-
Topping
- 1⁄3 cup packed brown sugar
- 1 tablespoon flour
- 1⁄8 teaspoon cinnamon, to taste
- 1 tablespoon cold butter
- 1⁄4 cup nuts, chopped (optional)
directions
- In a large bowl, mix the flour, baking soda, baking powder, and salt.
- Mix bananas, sugar, egg and melted butter.
- Stir into dry mixture until thoroughly combined, then stop mixing.
- Fill muffin cups 3/4 full.
- Combine brown sugar, flour, and cinnamon topping ingredients.
- Cut in cold butter until crumbly.
- Sprinkle over muffins.
- Bake at 375 degrees Fahrenheit for about 20 minutes, until muffins test done.
- Cool in pan for 10 minutes.
Questions & Replies
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Can you make these muffins with gluten free flour? I have some King Arthur's Measure for Measure gluten free flour and wondered if I could make these muffins? I have made these with regular flour and they are divine. -
Does anyone know the best way to store these so that the crumb doesn't soften?
Reviews
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These were so good. The topping was perfect and the muffins so tasty. Thank you so much for this. I will be making these again. YUMMY!!! -
This is a great banana bread recipe. My family looks forward to getting banana muffiins every time bananas start to look a little too old. I add an additional 1/2 cup of brown sugar 1tsp. of vanilla and 1tsp. of cinnamon. YUUUUMM! This is definately a recipe I will be serving for many years to come.
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I LOVE how these muffins turned out. I've tried making muffins before but they always either turn out too dry or they taste incredibly bland despite the recipe having rave reviews. THIS recipe however did not fail me. I was looking to make hubby a snack for when he goes to work in the morning. <br/><br/>I cut back some on the butter (I cut the amount in half), added the nutmeg, vanilla, and cinnamon other reviewers did, and I used brown sugar. I used some really ripe almost mushy bananas and these muffins turned out FANTASTIC. I baked mine for about 13 minutes since my muffin molds are a little smaller than usual. After eating one and letting the aftertaste set in, I do think I would cut back a bit on the amount of sugar used in the batter next time and play with a different topping; I added some oatmeal to it. Although I think butterscotch chips would make these muffins sinful...<br/><br/>DH needs the calories whereas I do not, so I'm going to gleefully experiment more with this recipe. DELICIOUS!!
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I hate it when I read the reviews and about all that is said is how the reviewer changed the recipe. That's not a review. If you want to submit a recipe, do it. -
I love anything with a crumble topping! I wish the actual muffin had a little more flavor. The next time I make these, I will take the suggestion of another rater and add cinnamon, vanilla, and brown sugar to the batter.
see 539 more reviews
Tweaks
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Not really a tweek but I made this into a bread. Baked for 25 minutes then added the crumb crust for the last 15 minutes for a total of 40 minutes. Husband said it was the best he's ever had. -
These are really good, very moist, almost to moist. The topping didn't turn out crunchy, but might have been my fault, as I have never made a topping like that before. I added cinnamon, nutmeg, and used oil instead of butter. Really tasted great, will try again to see if I can get the topping to come out. -
My second batch of these are in the oven as I type! Best banana muffin recipe ever! I don't think I will even make banana bread anymore! Substituted 1 tbls of instant oatmeal for the flour in the topping and the result was just as good! -
I've made two batches so far and the 2nd was just perfect! I used gluten-free all-purpose flour, added vanilla, cinnamon, and nutmeg, and used canola oil and honey instead of butter and sugar (same amounts). I omitted the topping and just sprinkled more cinnamon on top. I will experiment with adding other things too in future batches, like walnuts or raisins or chocolate chips. I baked it at 350 as well. Using standard muffin tins I made 15 muffins.
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Not that this recipe needs another review... but these were AWESOME! My picky DD first snubbed them until I made her taste them, then came "Yummmm, these are good!" I did use only 2/3 C. of brown sugar instead of 3/4 C. white sugar and added 1 t. vanilla and a dash of nutmeg to the muffin itself as posted in other reviews. I also used I Can't Believe It's Not Butter instead of butter. I think next time I'll try subbing some of the butter/ICBINB in the muffin for applesauce, but not all as the buttery taste really compliments these. Thanks MizzNezz!
see 36 more tweaks
RECIPE SUBMITTED BY
MizzNezz
United States
After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!!
I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch.
We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
