How do I know if my bananas are ripe enough?

Look for bananas that have lots of brown spots on the peel, almost looking entirely brown. They should be very soft to the touch and easy to mash. This stage ensures maximum sweetness and moisture.

Can I make the crumb topping ahead of time?

Yes, you can prepare the crumb topping in advance. Store it in an airtight container in the refrigerator for a few days or in the freezer for longer. Sprinkle it directly from the fridge or freezer onto the batter before baking.

My muffins turned out tough. What happened?

The most common reason for tough muffins is overmixing the batter. Once you combine the wet and dry ingredients, stir gently just until everything is incorporated. A few lumps are fine and actually preferred for a tender muffin.

Can I use frozen mashed bananas?

Absolutely. Thaw frozen mashed bananas completely before using them in the recipe. Drain off any excess liquid that accumulates during thawing to prevent the batter from being too wet.

How full should I fill the muffin cups?

Fill the muffin cups about two-thirds full with batter. This leaves plenty of room for the muffins to rise and for the generous amount of crumb topping.

How long do these muffins last?

When stored in an airtight container at room temperature, these muffins will stay fresh and delicious for up to 3 days. For longer storage, they can be frozen.

Is this recipe easily doubled?

Yes, you can easily double this recipe if you need more muffins. Just make sure you have enough muffin pans and bowl space to accommodate the larger quantity of batter and topping.

Easy Banana Crumb Muffins with Streusel Topping | Moist & Tender

Description

These Banana Crumb Muffins are wonderfully moist and tender, crowned with an irresistible layer of sweet, buttery cinnamon crumbles! They make the perfect breakfast treat or afternoon snack!

Ingredients

For the Muffin Batter

1 ½ cups (approx. 180g) all purpose flour
1 teaspoon (approx. 5g) baking soda
1 teaspoon (approx. 5g) baking powder
½ teaspoon (approx. 3g) salt
3 (approx. 350g) very ripe bananas, mashed (about 1 1/2 cups)
¾ cup (approx. 150g) granulated sugar
1 large (approx. 50g) egg, gently whisked
⅓ cup (approx. 75g) unsalted butter, melted and slightly cooled
1 teaspoon (approx. 5ml) pure vanilla extract
1 teaspoon (approx. 2g) ground cinnamon
½ teaspoon (approx. 1g) ground nutmeg

For the Crumb Topping

½ cup (approx. 100g) packed light brown sugar
¼ cup (approx. 30g) all purpose flour
½ teaspoon (approx. 1g) ground cinnamon
2 tablespoons (approx. 30g) cold unsalted butter, cut into small pieces

Instructions

Preheat your oven to 375°F (190°C). Prepare a standard muffin tin by lightly greasing 10 cups or lining them with paper liners.
Get a large mixing bowl. Whisk together the flour, baking soda, baking powder, and salt. Set this aside for a moment.
In a separate medium bowl, combine the mashed bananas, granulated sugar, gently whisked egg, vanilla extract, ground cinnamon, ground nutmeg, and melted butter. Mix these wet ingredients until well combined.
Add the wet ingredients mixture into the bowl with the dry ingredients. Stir gently just until everything is combined and no dry streaks remain. Be careful not to overmix the batter.
Carefully spoon the muffin batter evenly into the prepared muffin cups, filling each cup about two-thirds full.
For the crumble topping, get a small bowl. Mix together the packed light brown sugar, flour, and ground cinnamon.
Add the small pieces of cold butter to the sugar and flour mixture. Use your fingers or a pastry blender to work the butter into the dry ingredients until the mixture looks like coarse crumbs or wet sand.
Generously sprinkle this prepared crumb topping over the batter in each muffin cup.
Bake the muffins in the preheated oven for 15 to 20 minutes.
They are done when a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool slightly in the pan for a few minutes before transferring them carefully to a wire rack to cool completely.
Store cooled muffins in an airtight container at room temperature.

Notes

Source: This recipe is inspired by a beloved classic version, with the buttery crumb topping generously doubled for extra deliciousness and texture.
Bananas: For the best flavor and sweetness in your muffins, make sure the bananas you use are very ripe, with lots of brown spots on the peel.
Storage: Cooled muffins can be stored in an airtight container at room temperature for up to 3 days to keep them fresh.

Nutrition

Serving Size: 1 muffin
Calories: 295kcal
Fat: 9g
Saturated Fat: 6g
Trans Fat: 0.3g
Carbohydrates: 50g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg