These delicious Banana Crumb Muffins are incredibly moist, full of banana flavor and topped with the best streusel topping! You cannot go wrong with this banana muffin recipe. Ready in under 45 minutes, these banana crumb muffins are the perfect treat for breakfast, snack or dessert.
We eat a lot of bananas in this house, and I mean A LOT. But somehow, there are always a few bananas that get a little too ripe that no one wants to eat them. As you can imagine, I make a lot of recipes with those overripe bananas, like these Quick Banana Pancakes. Banana muffins are my kiddos favorite and are requested at least once a week. I usually make them plain, with not topping, simply because it is healthier. Every once in a while, I will whip together this delicious streusel topping and make these banana crumb muffins.
What Makes These Muffins So Good?
They are incredibly moist! These are not your average dry crumbly muffins; these muffins are perfectly moist and have the best texture! The key to perfectly moist banana muffins is to use really, really ripe bananas. The riper they are, the more moisture they will have. Using really ripe bananas is also the key to having the most flavorful muffins. The other key to having perfectly moist muffins is to use yogurt. I use plain greek yogurt in this recipe. The yogurt adds tons of moisture and helps create a softer texture.
Oh, and I almost forgot the best part. No mixer is needed! The entire recipe is mixed by hand in a mixing bowl. Which also helps with preventing over mixing.
How to Make Banana Crumb Muffins
- Preheat an oven to 375° F and line a muffin pan with liners.
- Make the crumb topping. In a small microwave safe bowl melt the butter. Let it set for 5-10 minutes to cool. Once cool mix in (using a fork) the brown sugar, cinnamon, vanilla and flour. Use the fork to break up the large clumps. Set aside.
- Mix together the wet ingredients. In a large bowl using a fork mash the bananas until no large pieces remain. Mix in the sugars, eggs, yogurt, oil and vanilla extract. Mix until well combined.
- Mix in the dry ingredients. To the wet ingredients mix in the flour, salt, cinnamon and baking soda. Mix until just combined. Do not overmix.
- Scoop and bake. Scoop into the lined muffin pan, filling just under ¾ of the way full. Top with the crumb topping, breaking up the large clumps. Bake for 16-20 minutes or until a toothpick inserted in the middle comes out clean.
- Cool and ice. Allow the muffins to cool enough to remove them from the pan. Place on a wire rack and cool completely. While the muffins are cooling, in a small bowl, mix together the powdered sugar, milk and vanilla extract. When the muffins are completely cool drizzle over the icing.
- Enjoy!
Storing Banana Crumb Muffins
Store in an airtight container in the refrigerator for up to 7 days. When ready to serve remove from the refrigerator 30 minutes before eating. You can also slightly warm them up in the microwave.
These muffins freeze really well with or without the streusel topping. Wrap in plastic wrap and place in a freezer bag or in an airtight container for up to 4 months. Thaw overnight in the refrigerator before serving.
Variations
- Mix in your favorite toasted nuts like pecan, almonds or walnuts.
- Add chocolate chips to the batter.
- Leave off the streusel topping and make plain banana muffins.
Tried This Recipe?
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📖 Recipe
Banana Crumb Muffins
Ingredients
Streusel Topping
- 6 tablespoon unsalted butter melted
- ½ Cup light brown sugar packed
- ½ Teaspoon vanilla extract
- 1 Teaspoon cinnamon
- 1 Cup all-purpose flour
Banana Muffins
- 2 Large bananas overripe
- ½ Cup light brown sugar packed
- ¼ Cup granulated sugar
- 2 Large eggs
- 1 ½ teaspoon vanilla extract
- ⅓ Cup greek yogurt plain
- ⅓ Cup vegetable oil
- ½ Teaspoon salt
- ½ Teaspoon cinnamon
- 1 Teaspoon baking soda
- 1 ½ cup all-purpose flour
Simple Vanilla Icing
- ¼ Cup powdered sugar
- ¼ Teaspoon vanilla extract
- 4 ½ teaspoon heavy cream or milk
Instructions
- Preheat an oven to 375° F and line a muffin pan with liners.
- In a small microwave safe bowl melt the butter. Let it set for 5-10 minutes to cool. Once cool mix in (using a fork) the brown sugar, cinnamon, vanilla and flour. Use the fork to break up the large clumps. Set aside.
- In a large bowl using a fork mash the bananas until no large pieces remain. Mix in the sugars, eggs, yogurt, oil and vanilla extract. Mix until well combined.
- To the wet ingredients mix in the flour, salt, cinnamon and baking soda. Mix until just combined. Do not overmix.
- Scoop into the lined muffin pans, filling just under ¾ of the way full. Top with the crumb topping, breaking up the large clumps. Bake for 16-20 minutes or until a toothpick inserted in the middle comes out clean.
- Allow the muffins to cool enough to remove them from the pan. Place on a wire rack and cool completely. While the muffins are cooling, in a small bowl, mix together the powdered sugar, milk and vanilla extract. When the muffins are completely cool drizzle over the icing.
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