Can I use frozen bananas?

Yes, absolutely. Thaw them first, drain off any excess liquid, and then measure the required amount of mashed banana for the recipe. Very ripe frozen bananas work wonderfully.

Why are my muffins tough?

The most common reason for tough muffins is overmixing the batter after the dry ingredients are added. Mix only until the flour is just combined.

How ripe should the bananas be?

The riper, the better. Look for bananas with lots of brown spots or even entirely brown skin. They are sweeter and easier to mash, providing the best flavor and moisture.

Can I add nuts or chocolate chips?

Yes, you can gently fold in about half a cup to one cup of chopped nuts (like walnuts or pecans) or chocolate chips into the batter just before portioning.

How long do these muffins last?

Stored properly in an airtight container at room temperature, they usually stay fresh for about 3 to 4 days.

Can I make mini muffins instead?

Yes, the recipe can be adapted for mini muffins. The baking time will be shorter, typically around 13 to 15 minutes.

Perfectly Sweet Banana Crumb Muffins (The BEST Moist Recipe)

Name: Perfectly Sweet Banana Crumb Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: ⅓ cup (67 grams) packed light brown sugar; 2 tablespoons (16 grams) all purpose flour; ⅛ teaspoon (less than 1 gram) ground cinnamon; 1 tablespoon (14 grams) cold unsalted butter, cut into small pieces; ¾ cup (150 grams) granulated sugar; ⅓ cup (76 grams) unsalted butter, melted; 1 ½ cups (345 grams) mashed ripe banana (from about 3-4 medium bananas); 1 large egg; 1 teaspoon (5 ml) pure vanilla extract; 1 ½ cups (182 grams) all purpose flour; 1 teaspoon (4 grams) baking powder; 1 teaspoon (5 grams) baking soda; ½ teaspoon (1 gram) ground cinnamon; ½ teaspoon (3 grams) fine sea salt

Description

These Banana Crumb Muffins are the absolute best way to use those overly ripe bananas sitting on your counter! Perfectly sweet, wonderfully tender, and incredibly simple to whip up, they’re an irresistible addition to your baking repertoire—forget the bakery and enjoy a warm, homemade batch instead!

Ingredients

For the Crumb Topping

⅓ cup (67 grams) packed light brown sugar
2 tablespoons (16 grams) all purpose flour
⅛ teaspoon (less than 1 gram) ground cinnamon
1 tablespoon (14 grams) cold unsalted butter, cut into small pieces

For the Muffins

¾ cup (150 grams) granulated sugar
⅓ cup (76 grams) unsalted butter, melted
1 ½ cups (345 grams) mashed ripe banana (from about 3–4 medium bananas)
1 large egg
1 teaspoon (5 ml) pure vanilla extract
1 ½ cups (182 grams) all purpose flour
1 teaspoon (4 grams) baking powder
1 teaspoon (5 grams) baking soda
½ teaspoon (1 gram) ground cinnamon
½ teaspoon (3 grams) fine sea salt

Instructions

Preheat your oven to 375° F (190° C). Line a standard muffin pan with paper liners or grease the cups well with nonstick cooking spray.
Make the crumb topping. In a small bowl, combine the brown sugar, flour, and cinnamon. Add the cold butter pieces. Use a fork, pastry blender, or your fingers to mix everything together until the mixture resembles coarse crumbs. Set this topping aside.
Prepare the muffin batter. In a large bowl, use an electric mixer to beat the granulated sugar and melted butter together. Add the mashed bananas, egg, and vanilla extract. Mix on medium speed until everything is combined, stopping to scrape down the sides of the bowl as needed.
Add the dry ingredients to the bowl. This includes the flour, baking powder, baking soda, cinnamon, and salt.
Using a rubber spatula, gently fold the dry ingredients into the wet banana mixture just until they are combined. Be careful not to overmix the batter. Stop folding as soon as you no longer see any dry flour spots.
Divide the batter evenly among the prepared muffin cups. Fill each cup about two-thirds to three-quarters full, or use roughly 3 tablespoons of batter per cup for standard-sized muffins.
Spoon the prepared crumb topping over the batter in each muffin cup before baking.
Bake in the preheated oven for 15 to 20 minutes. Check for doneness by inserting a toothpick into the center of a muffin. It should come out clean or with just a few moist crumbs attached.
Let the muffins cool in the pan on a wire rack for several minutes before carefully removing them from the pan to cool completely.

Notes

Bananas For the best flavor and texture, make sure your bananas are very ripe. Mash them in a separate bowl first and then measure out 1 ½ cups or 345 grams to ensure you have the correct amount.
Flour Measurement Using a digital scale to measure flour is highly recommended for accurate results. If you don’t have a scale, spoon the flour into your measuring cup and level it off with a knife. Do not scoop flour directly with the measuring cup, as this compacts it and can result in using too much.
Mixing Dry Ingredients Once you add the flour mixture, switch to a rubber spatula and fold gently. Overmixing develops gluten, which can lead to tough muffins. Mix only until the dry ingredients disappear.
Portioning Using a #20 ice cream scoop helps create consistently sized muffins.
Other Sizes
- Mini Muffins yield 22-27 muffins. Bake time is about 13-15 minutes.
- Large Muffins yield 6-8 muffins. Bake time is about 23-25 minutes.
- One 1 pound loaf uses this batter and yields 8-10 servings. Bake time is about 44-47 minutes.
Storage To help muffins stay fresh longer, you can store them with a slice of plain bread or a few saltine crackers to absorb extra moisture. Place cooled muffins in a container with paper towels on the bottom and top. Change the paper towels if they become damp. For longer storage, wrap individual cooled muffins tightly and freeze them in a freezer bag for up to 3 months. Reheat frozen muffins by thawing them or wrapping them in foil and baking at 300°F (150°C) for 12-15 minutes.

Nutrition

Serving Size: 1 muffin
Calories: 250
Sugar: 26g
Sodium: 290mg
Fat: 7g
Carbohydrates: 46g
Fiber: 2g
Protein: 3g
Cholesterol: 31mg