Easy Banana Bread Muffins with Crumb Topping!

Easy Banana Bread Muffins with Crumb Topping! Moist Banana Bread Muffin Recipe for Breakfast or Brunch that’s better than Banana Bread.

These Easy Banana Bread Muffins with Crumb Topping are SO GOOD! 

If you have made Banana Bread a dozen plus times this year and are looking for something a little different, try them ASAP!!

So easy to make and the crumb topping is PERFECTION!

Plus, the recipe is slightly different from my Easy Banana Bread Recipe so I really enjoyed the change every now and then. 

Here are even more Easy Breakfast Recipes! 

• Easy Crescent Roll Cream Cheese Danish Recipe
• Apple Coffee Cake Recipe with Pecans
• Blueberry Almond Oatmeal Cups Recipe
• Easy Blueberry Buckle Coffee Cake Recipe

How do you make banana bread muffins from scratch?

Start by preheating your oven to 350 degrees. These muffins don’t take very long to whip together, so go ahead and get your oven hot. 

Next, make the crumb topping/filling by lightly pulsing together cold butter, brown sugar, and flour until the mixture has small crumbles. 

Put the crumb topping in the refrigerator until you’re ready for it so that the butter doesn’t melt. I used a food processor for this whole process, but you can use a fork or a butter cutter. 

In a small bowl, whisk together flour, baking powder, cinnamon, and salt and set it aside until after you get all of your “wet ingredients” together.

Don’t skip this part because you want your dry ingredients fully incorporated. 

Using a food processor (a stand mixer or hand mixer would work too), process bananas and lemon juice together until smooth. 

Add in butter, sugar, egg, and vanilla and process until smooth.

Slowly pulse or mix in your dry ingredients and milk. 

Lime a cupcake pan with cupcake liners and pull your crumb topping from the refrigerator. 

Fill cupcake liners about half way full with batter and then add a tablespoon of crumb topping on top of the batter. 

Add another layer of banana bread batter on top of the crumb topping and then put a heaping spoonful mound of crumb topping on top of the batter.

The crumb topping will overflow onto the pan – it looks messy, but it works! 

Bake for 30 minutes or until the center is set and a toothpick comes out clean. 

While the banana bread muffins cool for 10 or 15 minutes, make the glaze by combining powdered sugar and water. 

Drizzle the glaze over the muffins – I left my muffins in the pan to add the glaze, but you could always go ahead and remove them to a cooling rack before adding the glaze. 

Cool muffins completely and enjoy!

Banana Bread Muffins Recipe

Here’s What You Need:

Crumb Filling and Topping Ingredients:
1/2 cup cold butter (cubed)
1 cup brown sugar
1 cup unbleached flour

Banana Muffins Ingredients:
1 cup unbleached flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
2-3 ripe bananas
2 Tablespoons lemon juice
¼ cup unsalted butter (softened)
1 cup sugar
1 egg (room temperature)
1 teaspoon vanilla
1/2 cup milk

Glaze Ingredients:
1/2 cup powdered sugar
2 Tablespoon water

Directions:
Preheat the oven to 350 degrees.
For the crumb topping/filling, combine brown sugar and flour in a food processor and process until mixed.
Add in 1/2 cup cold butter and process until it forms pea sized crumbles.
Pour crumbs into a bowl and place in the refrigerator until needed.
In a small bowl, whisk together flour, baking powder, cinnamon, and salt and set aside.
In the same food processor you used before, combine bananas and lemon juice, mix until smooth.
Add in softened butter, sugar, egg, and vanilla.
Slowly pulse in flour mixture and milk until smooth.
Line a cupcake pan with cupcake liners and be ready to scoop the batter and crumb filling/topping.
Fill cupcake liners about half way full with batter and then add about a 1 Tablespoon layer of crumb filling.
Top the crumb filling with another layer of batter, almost to the top of the liners.
Add a heaping scoop or two of crumb filling/topping over the batter so that it makes a large mound.
Bake for 30 minutes or until the center is set and a toothpick comes out clean.
Let cool for 10-15 minutes before adding the glaze.
To make the glaze, combine powdered sugar and water and mix well.
Drizzle glaze over muffins.
Remove muffins from the pan and cool completely on a wire cooling rack.

*Recipe yields 12 Banana Crumb Muffins *

What can I add to banana bread muffins?

One of my favorite things to add to banana bread muffins is pecans making them banana nut bread muffins :). You could also add blueberries, extra cinnamon, or lemon juice to the glaze for something extra!

Why are my muffins dry?

The muffins may be dry because you over-mixed the batter. Also, try to pull your muffins out of the oven when they are done but not over done and let them finish baking in the muffin tins before removing them.

How ripe should bananas be for banana bread?

Thankfully there is no such thing as too ripe bananas. The darker the better. If you want your bananas to get ripe but you aren’t ready to make banana bread yet, put them in the fridge until your ready. 

Finally, after you make these Banana Bread Muffins, be sure to try this Chocolate Chip Banana Nut Bread Recipe! 

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