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5 from 1 vote

Crumb Banana Muffins

Delicious, Homemade Banana Muffins Loaded with a Amazing Crumb Topping! Perfect for an Breakfast!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 468kcal
Author: Julie Evink



  • 3 large bananas mashed
  • 1/2 c. white sugar
  • 1 egg beaten
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 c. all-purpose flour
  • 1/3 c. butter melted

Crumb Topping

  • 1/3 c. granulated sugar
  • 1/3 c. brown sugar
  • 3/4 tsp ground cinnamon
  • 8 tbsp unsalted butter melted
  • 1 3/4 c. cake flour


  • Preheat oven to 350 degrees.
  • Line muffin pan with baking cups or spray them lightly with cooking spray. Set aside.
  • In a large mixing bowl combine bananas, sugar and egg. Add melted butter and stir until combined.
  • In a separate bowl combine dry muffin ingredients. Add to wet ingredients and stir until just combined.
  • Using a 1/4 cup measuring cup divide up batter into prepared muffin pan. Set aside.
  • For the crumb topping, in a medium bowl, whisk together sugars and cinnamon. Pour the butter over top and using a wooden spoon, mix until incorporated. Then add the cake flour and mix until mixture resembles a thick and cohesive dough.
  • Sprinkle a generous amount of the crumb topping on top. Do not press the crumb topping into the batter. Let set on top of muffin batter.
  • Bake 20-25 minutes or until toothpick inserted comes out clean. If you wish for the crumb topping to have a darker brown appearance broil muffins for a few minutes, make sure to watch this closely.
  • Store muffins in air tight container for up to two days.


I used these Muffin Liners that are a little taller to help hold the crumb mixture on!


Calories: 468kcal | Carbohydrates: 77g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 48mg | Sodium: 162mg | Potassium: 227mg | Fiber: 2g | Sugar: 26g | Vitamin A: 440IU | Vitamin C: 2.6mg | Calcium: 42mg | Iron: 1.9mg