Banana Crumb Muffins
Banana Crumb Muffins are so easy to make with just a few simple ingredients! These fluffy and moist muffins are topped with a delicious cinnamon-spiced streusel topping and make a great breakfast or after-school snack. A simple recipe that freezes beautifully and produces big, bakery-style banana muffins.
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ⅓ cup unsalted butter room temperature
- ¾ cup white sugar
- 1 egg
- ½ tsp vanilla extract
- 3 medium bananas mashed
- ⅓ cup all-purpose flour
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 2 tbsp unsalted butter room temperature
Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners.
In a large bowl, mix together 1 ½ cups flour, baking soda, baking powder and salt.
In the bowl of a stand mixer, beat together sugar and butter for about 4 minutes.
Add the egg and vanilla extract, whisk until combined. Stir in the mashed bananas.
Add the wet mixture to the dry mixture and mix until just combined.
Spoon batter into prepared muffin cups.
In a small bowl, combine all-purpose flour, sugar, and cinnamon. Cut in butter until mixture is crumbly. Sprinkle evenly over muffins.
Bake for 20 - 25 minutes, until a toothpick, inserted into the center, comes out clean.
Calories: 220kcal | Carbohydrates: 36g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 209mg | Potassium: 173mg | Fiber: 1g | Sugar: 18g | Vitamin A: 255IU | Vitamin C: 2.6mg | Calcium: 29mg | Iron: 1.1mg