Banana Crumb Muffins
The crumb topping is what makes these banana muffins stand apart from the ordinary. They're scrumptious!
The crumb topping is what makes these banana muffins stand apart from the ordinary. They're scrumptious!
I had a bunch of very ripe bananas, so I decided to make these muffins. DELICIOUS! Following the suggestions of others, I used 1/3 cup of oil instead of butter. This made 12 generous-sized muffins. They melted in my mouth. Yum! And, for what it's worth, 1/8 cup equals 2 tablespoons!Read More
They are ok, the actual muffin tastes good. The crumb wasn't enough for the muffins, and I made 12 cupcake size muffins(I filled the tin to the top). The crumb baked faster than the muffin, so it was much darker and tasted overdone. The crumb wasn't much of an improvement, next time I will make them without the crumb.Read More
I had a bunch of very ripe bananas, so I decided to make these muffins. DELICIOUS! Following the suggestions of others, I used 1/3 cup of oil instead of butter. This made 12 generous-sized muffins. They melted in my mouth. Yum! And, for what it's worth, 1/8 cup equals 2 tablespoons!
These muffins are very good. To make them healthier, I replaced 1/2 c. flour w/ 1/2 c. whole wheat flour; used low fat margarine instead of butter; cut the sugar to 1/2 cup; used 1/4 tsp. cinnamon for more flavor. Muffins did very moist and flavorful. Will make again!!!
Whoops, after I started this recipe I realized I had no baking powder, but I continued without it and it didn't seem to matter! I baked this as a loaf, in a standard bread pan for about 35 minutes. The bread is delicious--very moist and tender. Normally I like my banana bread/muffins with nuts, but because of the delicious (and crispy) topping, I didn't miss the nuts at all.
Very yummy and very easy! I did some plain, some with walnuts, and some with chocolate chips. I do NOT recommend the choc chips, but with or without nuts were excellent!! I also did the 2 bananas & 4 Tbsp of applesauce and it was great. The crumb topping is perfect. I had no problem getting 12 large muffins from the batter. A definate keeper!!
HELPFUL TIPS AFTER READING ALL THE REVIEWS: I really make these reviews so i can remember what I did instead of having to go through all my mistakes again. 1st, don't overmix as stated. I always add wet ingredients then drop dry right on top and THEN mix. 2nd, add 1/2t nutmeg, 3/4t cinnamon, 1t vanilla to the batter. 3rd, tastes better with canola (or any oil) rather than using the melted butter! 4th, it was so yummy when using 1/2C sugar and 1/4C brown sugar instead of the entire 3/4C sugar. 5th, this made ~18 filling 2/3C. The topping is divine and I wouldn't trade it for the world. We make these whenever we have bananas we couldn't get to. Definitely use very ripe!
These were super easy. My sister in law loved them. A good way to use up bananas. For my own taste I thought the topping was too sweet. I will make these again.
Very good. To keep topping from being soggy the next day put a few saltine crackers in with the muffins when you store them. (to absorb moisture) This also works to keep crunchy cookies from becoming soft.
These turned out great when I made them. My picky, fruit-hating 7yr old son LOVED these. I'm still amazed. Couple of things I noticed when reviewing entries from 1 star and up (you know you check a review that way too!) 1. If you have never made, or do not have much experience with crumb toppings, BE CAREFUL. The butter/margarine has to be just the right temp/consistancy. Not straight out of the fridge, and not melted. I have screwed up many crumb toppings, and soft to touch, but still cold seems to work well. 2. Just barely combine the crumb ingredients... it is supposed to be crumb like... kind of like soft slightly damp sand. You should be able to squeeze it in your hand, and have it hold together. I usually start with less butter or more sugar than a recipe calls for, and adjust to perfect crumb constistancy. So, if it is runny, liquidy, etc.. toss it and start over.. don't just go ahead with a bad crumb mix. 3. Yes, it will melt some, and run down the sides a bit... and then harden back up for a nice crystalized buttery-sugar crunch on the sides of the top, and the crumb will stay together on the top. 4. Crumb toppings don't hold the crunch very well after being stored. I pack them in a ziplock bag for my husbands detail buddies, and they started softening on top after just a few hours. For best results, leave uncovered, sitting out, and serve same day. Also, I adjusted this recipe to make 12, but really got about 17.
WOW.. This is the BEST.. And guess what? I did it with whole wheat flour, and it turned out to be very moist and delicious.. I used oil in stead of butter, used 1/2 a cup of sugar, and 1/4 cup of honey in stead of 3/4 cup sugar.. I also added some cinnamon and nutmeg to the flour batter.. and some crushed walnuts too.. YUMMYYYY.. I strongly recommend...
They are ok, the actual muffin tastes good. The crumb wasn't enough for the muffins, and I made 12 cupcake size muffins(I filled the tin to the top). The crumb baked faster than the muffin, so it was much darker and tasted overdone. The crumb wasn't much of an improvement, next time I will make them without the crumb.
I made these muffins twice, once with bananas and the second time with shredded apples and everyone liked them better with the apples. Try both ways it's still yummy.
These are some of the best muffins I've ever had!!! I made the recipe exactly as posted, but increased the cinnamon in the topping to 1 teaspoon since my family loves cinnamon. This also makes a wonderful coffee cake. A single recipe fits perfectly in a 9x9 or 11x7 inch pan. A double recipe fits perfectly in an 11x15 inch pan. I've brought these in to work and everyone loves them. This recipe is going in my permanent file!
Great muffins! After reading the reviews I did make some slight changes before making. I used 1/2 tsp baking soda and 1 1/2 stp baking powder. I used about 1 1/3 cup mashed bananas, 1/2 tsp vanilla and 1/2 tsp banana flavoring. Next time I will add some chopped walnuts to the batter too. The topping did get soggy the next day and my son thought it was too sweet. I'll try another topping next time but, this is a keeper!
These taste great. Be careful not to overmix the topping, every time I did it my children "helped" and it was syrupy. Put it on anyway, made the top sink in. Still tasted great though. These went fast at neighborhood potluck!
Excellent muffins! I used 4 bananas and they turned out very moist and yummy. Just the recipe I was looking for.
These were good, and I will keep the recipe. Very dense but I am looking for a muffin more cake-ie: Costco's. I also followed the recommendation of oil instead of the butter. The topping was good on the first day, but got very wet and looked really blah after being in an airtight container for a day. Overall , a very good recipe and will use again, Thanks!
Very moist and tender muffins. I also used oil in place of the butter, and double the recipe-- I used half white flour and half whole wheat. The streusel crumbs need more flour- otherwise they're too sugary and melt all over the top (which tastes good too!)
Absolutely delicious with a few minor modifications (I'm sure it's delicious as is, but I couldn't serve them to my family for breakfast with a good conscience without improving the nutrition slightly!) I omitted the white flour entirely and used 1 cup whole spelt flour and 1/2 cup whole wheat pastry flour instead, cut the sugar in half (to a very scant 1/2 c) and added some chopped pecans to the topping. They turned out to be some of the best whole grain muffins I've ever made....moist and delicious. My husband didn't even know they were whole grain! Definitely a new family favorite.
These are excellent. I did use 1/2 cup whole wheat flour and added the tsp. of vanilla suggested by other reviewers. However, I am not sure it is needed. The bananas give plenty of flavor. I filled my muffin tins using an ice cream scoop. It helps you get nice even muffins. I got 11 muffins. Since so many people said the topping fell off when baking, I just put a little on each muffin and pressed it in with the back of a spoon. That worked well. I also baked at 350 degrees for 25 minutes. Whenever I try to bake at 375 degrees, the tops get burned. Thanks for sharing this very easy to make and tasty recipe.
To create a healthier muffin I used whole wheat flour, brown sugar, upped the bananas to 4, replaced the melted butter with plain yogurt and threw in 1/2 tsp. of vanilla. Kept the topping the same and the hubby and son home on break from college couldn't get enough of these delicious, moist muffins!
This recipe is great. Uses common ingredients so you can make muffins at the last minute. My family thought it was MUCH better than banana bread and the crunchy topping completes this recipe perfectly. My picky three year old loved it.
Nice and moist. Next time I will cut the brown sugar down to 1/4 cup and increase the cinnamon even more; I used 1/4 tsp. this time. Overall they are good.
This recipe sets the bar high for any other banana muffin recipe!! I added a teaspoon of vanilla to the banana mixture and folded in the dry/wet mixture very carefully until just mixed. It produced the most delicate and flavorful banana muffins I've ever had. I'll never throw another rotten banana out again!! Try this recipe to experience the difference between a dense bready muffin and a delicate tender muffin. Remember, don't over stir!!
No one believed I made these muffins!! They are so simple to make and freeze well too!! Thanks for sharing.
Some of the best muffins I've ever baked!
..Just the right sweetness with a touch of crunch! I think someone added that they might add more cinnamon which is an interesting idea. I look forward to putting a little bit of butter on one of these muffins for breakfast..it'll be so mouth watering.
Fantastic muffins! I'm not sure why the scale of the recipe says that it makes 10- I had the full 12 in my muffin pan filled to the top, and it was perfect. The tops flowed over just enough to not be able to see the paper, but still slid easily out of the pan. They looked beautiful and tasted even better! I made them this morning and there is only one left (but it won't last the night)! A big hit with my 2 & 4 year old boys... and husband... and parents... and me...!!!
Really easy, and one of the few things that got snatched up at my office when I brought it in! Updated to say that I have now been making these as mini-muffins and it works really well. I make more of the topping (about twice as much), cook for between 9 - 11 minutes and it makes approximately 48 muffins. They freeze wonderfully, though I suggest you put them in aluminum foil and not straight into plastic - they can absorb a plastic flavor.
smell great. i cant make a thing but i made these. love bananas. i cut thin slices of banana and added with crumbs on top.
It was a big hit with my boys and hubbie also.. The topping made the recipe..
Wonderful, moist and delicious! Froze them seperately, put them in the microwave to warm them up in the morning, and they are just like fresh baked. Thanks :)
These are delicious! I followed the recipe exactly, but ended up with 13 muffins filled almost to the top of each cup. My kids have been enjoying them in their lunches.
What a GREAT recipe! I have made it several times now and offer a few suggestions. Make the topping first so you can immediately top and put in oven. Also, make sure you use a generous amount of shortening to grease your pans and grease the top because the topping will stick. I have tried the recipe w/butter and w/oil and can't taste any difference. I also have added walnuts to the topping for a change.This is by far the best banana muffin recipe around!
These are so good, just love the crumb topping. We especially like them warm, right out of the oven.....yummy=o)!
I am a terrible baker and these came out awesome. Moist and great flavor.
Wow. These were SO good, they barely lasted a day. Light and fluffy, moist and tasty. The topping is great, although not totally necessary - these are good enough to stand alone. I would ease off the brown sugar - 1/4 cup should be plenty. A pinch more cinnamon might be nice, too.
Made these for Thanksgiving and they were a big hit!!!Had over twenty people here and all commented on them,even the little ones..Great banana flavor and easy to eat for little hands.
This is the best banana muffin recipe. They are moist and flavorful. I made mine in big muffin cups. It's a keeper!!
I've made these a few times, and followed the recipe exactly. That recipe gets 4 STARS. But honestly, the recommendations of other reviewers turn this recipe into a 5. Of course, I can't give this recipe a 5 since I added a couple of ingredients & I wouldn't be reviewing this recipe fairly. Anyway, these are the ingredients added: 1/2 tsp of NUTMEG & 1 tsp of VANILLA EXTRACT. Those 2 ingredients turn this recipe into a 5 because the nutmeg makes a HUGE difference, in my opinion; I think it adds such a great flavor and scent.
These muffins were good. Not too sweet but very tasty.
The muffins are a little on the dry side.
These muffins are wonderful!!! My 3 year old helped me make them and is eating them as fast as i can get them out of the oven! I will make them again and will try adding some nuts next time. Very good recipe!!
Best muffins i've ever made. My boys ate them up in no time.
I baked mine in a 6 muffin pan for 22 mins. They turned out to big, soft, and tasty. Like banana bread only much better! The topping turned into a crisp, sugary coating but that was fine to me. I will be making these again!
made this recipe for the family they likes it. easy to make and to serve.
These muffins had a wonderful banana flavor, and to be honest, I forgot to do the crumb topping, and they were still great!
After reading reviews, I did add 1 tsp vanilla, 1/2 tsp nutmeg, and 3/4 tsp cinnamon as well as substituting canola oil for butter. The muffins turned out excellent. However, I followed one of the most helpful reviews suggesting to add crumb topping in last 5 minutes of baking. It does NOT work because the topping rolls off the tops of the muffins onto the muffin pan. It is way too late. If anything I will try to add topping after first 5 minutes of baking instead.
These were yummy....my 8 yr old lovesssss banana bread and gobbled these up too! The streusel topping made this muffin unique and I used that same idea with another type of muffin later in the week. Wonderful way to use up bananas...will rival banana bread in our house.
Excellent, easy, and moist. To avoid clean-up be sure to use cupcake papers, don't overfill (they rise beautifully), and carefull not to get any of the "crumbs" on the cupcake pan--they can get messy!! Crumbs are delicious, I used same recipe but added a spoon of oats and some extra cinnamon to them. I also added cinnamon to batter and used oil instead of butter. Kids will love them!!
These muffins are great....a good way to use left over bananas. Also, they freeze well if you have any leftover!!!!!
The best banana muffins I never add! Thanks a lot!
I followed the recipe exactly and they turned out lovely.. note of advice tho- keep an eye on them when they are in the oven.. one minute over and the top can turn burnt caramel!
Super Duper Delicious & Moist!!! Verstile to say the least. I can't tell you exactly what I did this time, but I added some sour cream, 1 small can of hard pack pumpkin, vanilla, cinnamon, nutmeg, dash of ginger, raisins,pecans chopped...........it was fabulous! You can play with this recipe easily.I also added some oat flour in place of white flour! Last time I did blueberries and it was wonderful! Sandy S in Alaska!!!1
Look out Otis Spunkmeyer!! These muffins were wonderful!! I will truly make again. Maybe my muffin tins are smaller than usual because I was able to make 17 muffins. I had just enough topping to top them all but as they rose while baking, some of the topping ran off onto the pans. I also added 1 cup of walnuts to the banana mixture. All in all, this muffin recipe is the best and will be the only banana muffin recipe I use.
These were wonderful! Moist and the topping was fabulous! Thanks.
AGH! SO good!! I had NO idea banana muffins could be this YUMMY!! I opted to try a HEALTHY version of these and still keep them delicious. I think I succeeded on both! I pulsed oatmeal in the coffee grinder and used that for 1/2 of the required flour, with the remainder, I used wheat flour. I used four bananas instead of three, and two eggs in order to reduce the butter and keep the moisture. DO NOT replace butter with OIL - UGH! Delicious with butter, but I used a 1/4 c instead of 1/3 c. I used the awesome sugar substitute IDEAL, which comes in regular and brown sugar. I used 1/4 brown and 1/2 white. As others suggested, I added 1t of vanilla and also cinnamon and nutmeg to the batter. Makes a HUGE difference in flavor! The only this I changed to the crumb topping was adding some oat flour and a bit more flax meal. If you've never tried flax meal - please do! Healthy, nutty goodness! Excellent recipe Lisa!!! thanks!!
excellent recipe, try it!!!!!!!!!!
OMG! I made these just now because I had very over ripe bananas and ingredients just hanging out in the pantry yelling to be used. I cut the mixture in half and added walnuts and these were the ones I have tasted so far. The crumb mixture just makes these muffins crumbalicious. I will definitely make these again.
I followed the recommendations on the first page and wow were these good. Probably my favorite muffin recipe ever!
I made this yummy recipe with applesauce instead of oil, whole wheat flour instead of all-purpose, and brown sugar for the white sugar...Instead of muffins I made it into a loaf pan (I don't have a muffin tin) and baked on 350 degrees for 50-60 minutes (check w/knife) putting on the crumb topping in the last ten mintues.. TURNED OUT GREAT! Eating it now as I type!! hehe
FANTASTIC!! I made as directed except I added 1 tsp. vanilla, 1/2 tsp. nutmeg, and 3/4 tsp. cinnamon to the muffin batter. I also used oil in place of the melted butter. They were done after 18 min and FABULOUS!!!! Thank you!
These were great as-is, but I wanted to use up some leftover chopped peanuts. So I added 1 T. peanut butter to the liquids, and about 1/3 cup chopped peanuts to the dry ingredients. Then as I put the crumb topping on, I sprinkled what was left of my chopped peanuts on top of it! Voila'! I have Peanut-Butter Banana Crumb Muffins!
These are amazing!!! Going to make them tomorrow for the 2nd time this week! lol I just LOVE them!
these muffins are a regular in my house, everyone just loves them. i leave off the sugar topping, they don't need it! they're perfect warm with just a little butter :)
I made these this morning. This recipe deserves five stars, the muffins came out very soft amd moist. These went super fast. The only change I made was that I added vanilla extract and cinnamon in the batter. I can't wait to make them again for brunch during the holidays. Definitely a keeper.
Amazing! These are better than any other banana muffins I have found. I have gave this recipe to multiple people and they all love it!!
Awesome. This is such a simple recipe and it's a showy little muffin! I cut the sugar down to just under 1/2 cup because of the sugary crumb topping. But DANG! Even with less sugar, this is a fantastic muffin! The cinnamon crumb situation leaves a crazy magical smell in the house for so long after it's done baking. This would be a great something to whip up before the in-laws drop by! Thanks!
Whoever submitted this recipe should be given a medal or a trophy or something. This is the best banana muffin I have ever had, best overall muffin for that matter. I followed the recipe exactly except I added a dash of cinnamon to the batter. This recipe made 12 standard size muffins, too much batter for only 10. The only problem I had was with the crumb topping leaking over the top of the pan, therefore I would recommend not adding the crumb mix until the muffins are 5 minutes away from being done. EXCELLENT! I will be making these for the rest of my life and passing on the recipe to everyone I know! Thank you!!! UPDATE: Made yet another batch of these and added a 4th banana. Oh my god!!! They were even better this time, melted in my mouth!
Best ever banana muffins! I've tried a few other recipes, but none compare. I don't like the over ripe banana taste, so use firmer bananas and these still came out great.
I decided upon reading the high ratings of this particular recipe that I would give it a try ,however I was suspicious of the amount of sugar this recipe entails. Not to pre-judge without trying it out I made it ,and my suspicions were well founded. The amount of sugar used here is enough to send yourself and your kids into a sugar hyperactive state. Amazingly some reviewers have suggested adding Vanilla .I did not care for this at all.
These are great! This recipe makes 2 mini loaves. Bake mini loaves at 350 for 30-40 minutes. They would make great gifts if they don't get eaten before you deliver them. I made 6 mini loaves for Christmas gifts for neighbors and my family ate them before we got around to delivering them. They also freeze well. Thanks for the recipe!!
These were good. I took others advice and added some nutmeg and cinn. I also used splenda and some whole wheat flour.
Made as mini muffins and they are gorgeous and tasty! thanks.
Excellent muffins! To make it healthier I used: 1/2 C apple sauce instead of butter/oil, splenda, and wheat flour. For the topping I used Kashi Crunch cereal with light brown sugar and cinnamon. Delicious!
All I have to say about this recipe is "wow"!!!!!!
Mine made 12 muffins and added walnuts! Best MUFFINS EVER! I've almost ate all of them from this morning... Definite keeper
Very good! We finished all but one muffin the very same day. I did not have any brown sugar - used white sugar with 1 tsp molasses for topping. I doubled the topping and put some in middle - overkill, it was too sweet. Next time I will do it as written. I highly recommend this recipe.
Wonderful -- used 1/3 cup canola oil instead of butter, added 1 tsp cinnamon in batter (also a dash of pumpkin pie spice) & doubled cinnamon for topping as other reviewers have suggested. I used dark brown sugar in the topping and I'm glad I did - it kept enough moisture through baking to give it a perfectly crisp topping while the inside was very moist due to the oil. I am not sure light brown sugar would have held as well. I definitely will make these again and some with nuts
Yummy! I was looking for something good to make for breakfast in the morning and threw these together. Really quick to make and delicious! I made 12 muffins with this recipe. The crumble is really great! :)
These are so good! A solid 5 stars. I only had 2 good sized bananas & added 1/2 cup applesauce in place of the other banana and the butter. I also added a sprinkle of cinnamon and nutmeg to the flour mixture. This recipe made 24 mini muffins. Quick, easy and delicious. Perfect! Update: I baked the mini muffins about 15 minutes.
My muffins were a disaster =( I don't understand why, because I followed the directions exactly. If someone would like to suggest something, I'd like to try this recipe again to see if it comes out right next time. But anyway, here's what happened this time: My muffins were done around the outside but the middles were totally liquid. I would leave them in for a bit longer, check them, and there'd be no change. Eventually the muffins were completely black and burnt and the middles were STILL liquid. Does anyone know why? Maybe my bananas were too big so there was too much liquid, or maybe my muffin pan was at fault (it was really cheap and I know it doesn't heat evenly, but even so I've never experienced anything like this). It could actually be any number of reasons, but I'm totally clueless.
These are yummy
I can see why this tops all recipes on this site. It's perfect as written.
This really is THE best banana muffin recipe I have ever tried ! It's moist, not too sweet, and delicious ! From the other reviewers recommendation, I've added1/3 tsp nutmeg and 3/4 tsp cinnamon into the batter. I've also added 1/3 cup of instant oat. I made 6 large muffins with this recipe and all 6 were gone within an hour !! My favorite !
Delicious. Recipe made 32 mini muffins Bake for 15 minutes. Add crumb topping at 10 min
Made these yesterday, and the family liked them so much I had to make them again today so I could have some. My wife did comment that they could have been a bit moister. I added a 1/4 cup applesauce to the wet mix. YUM!!!
WOW!!!!! These Banana Crumb Muffins are the best banana muffins I ever had. There so much better than the box mix. It is worth the little extra time it takes to make them also, these muffins are so easy to make. This recipe is a keeper!
I absolutely love this recipe. The muffins are moist and full of flavour. The only thing though is that the crumb topping was only good on the day the muffins were baked. The next day it turned sugary which I didn't find too pleasant. Next time I plan to make these in advance I will omit the topping.
very tasty muffins and the crumb topping makes all the difference
This is an amazing muffin. I also added the 1tsp vanilla, 1/2tsp nutmeg, & 3/4tsp of cinnamon
This recipe is AMAZING!! I have been asked for the recipe everytime I've made it! Easy to make, one of the first recipes I got from this site and will use it forever! Thanks!
I was expecting these to be 5 stars with all the fantastic reviews but although they were very good, and moist I found they did not have a strong banana taste to them. The topping is definetly great. These were very good after sitting for a few days to let the taste go through more.
Delicous! Made with applesauce instead of butter in the muffin mix. I used Smart Balance Light in the topping. I made these with my two young toddlers and they loved smashing the bananas. Our topping ended up getting mixed in with the muffin mix b/c my 3 year old dumped it in when i was getting out the muffin pan. They still turned out GREAT!!!
This is the most amazing muffin that I have ever tasted. Made exactly per the reciped. Delicious!
Amazing muffins! I added 1 tsp of vanilla, 1/4 teaspoon of nutmeg, 3/4 tsp of cinnamon to the batter for taste. For the crumb, I added some toffee bits and it was the perfect finish touch! This recipe is super easy to make and tastes exceptional! Will definitely make it again. I ate 3 in a row as soon as they were cool enough to eat. :) Thanks for this perfect recipe!!!
A family favorite! I would definitely recommend doubling the crumb topping.
These were the most amazing muffins and were so easy to make! The only problem was eating too much of them!
These muffins are the Ritz of banana muffins. Adults drool over them and kids love them -- what more can you ask of a muffin?