Never Not Hungry

Banana Crumb Muffins

Amanda

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I probably eat more bananas in baked goods than I ever eat fresh.  Nothing excites me more than mushy, black-spotted bananas sitting on the counter, because I know that a delicious sweet treat is soon to come.These are like little portable banana breads with the most delicious, buttery cinnamon crumb topping.  Why haven’t I put this topping on a loaf of banana bread yet?!  Stay tuned…that’s most definitely going to have to happen.  I love making muffins because they are super simple to put together, generally come together in one to two bowls and you can enjoy them within minutes of coming out of the oven!  There’s not a ton of baked goods that can boast those qualities.I love getting an even dozen muffins out of a recipe, and when the muffins have plump, rounded tops.  I’ve been experimenting with muffins quite a bit to make them foolproof, and I found that starting them in a hot oven for the first few minutes, then reducing the temperature to finish helps the tops dome into that beautiful, bakery-style muffin.  These are satisfying and addictive, great for easy weekend breakfasts, to pop in a school lunch or for festive holiday brunches!  

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Banana Crumb Muffins

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  • Author: Amanda
  • Yield: 12 muffins 1x
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Description

Tender banana muffins crowned with a crunchy cinnamon crumb topping!  Perfectly portable for breakfasts and lunches on the go, but totally warranted in a festive brunch spread.

Ingredients

Scale

CRUMB TOPPING:

  • 1/2 cup (60 grams) all-purpose flour
  • 1/4 cup (50 grams) granulated sugar
  • 1 teaspoon ground cinnamon
  • 4 tablespoons (57 grams) butter, at room temperature

BANANA MUFFINS:

  • 2–1/4 cups (270 grams) all-purpose flour
  • 1–1/2 teaspoons (6 grams) baking soda
  • 1–1/2 teaspoons (4 grams) baking powder
  • Pinch of salt
  • 5 large, very ripe bananas (about 490–500 grams)
  • 1–1/8 cups (223 grams) granulated sugar
  • 2 large eggs
  • 1/2 cup (113 grams) butter, melted
  • 1/4 cup plain Greek yogurt

Instructions

  1. Preheat the oven to 425°.
  2. To make the topping: Combine the flour, sugar and cinnamon in a medium mixing bowl.  Add the butter and mix with a fork or pastry blender until crumbly.  Set aside.
  3. To make the muffins: Combine the dry ingredients in a large mixing bowl.
  4. In a medium mixing bowl, add the bananas and mash until as smooth as possible.  Add the sugar, eggs, cooled melted butter and Greek yogurt.  Mix well.  Add to the dry ingredients and stir until the batter just comes together.
  5. Grease a 12-cup muffin tip with nonstick cooking spray.  Portion the batter evenly amongst the 12 muffin cups; it will come close to the top.  Sprinkle the crumb topping evenly over all the muffins.
  6. Transfer the muffins to the oven and bake at 425°. For 5 minutes, then reduce the heat to 375° and continue baking for an additional 15 to 18 minutes, until a toothpick inserted in the center of a muffin comes out clean.  Cool the muffins for 10 minutes before removing to a rack to cool completely (or eating!).

Notes

Inspiration: Banana Crumb Muffins on nytimes.com

  • Category: Muffins & Scones
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