Banana Crumb Muffins: 5 Easy Steps for Delicious Results

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You know those sad-looking bananas on your counter? The ones no one wants to eat? Don’t toss them. They’re gold. These banana crumb muffins turn those ripe beauties into tender, bakery-style muffins with a crunchy cinnamon crumb topping and a drizzle of sweet vanilla glaze. We’re talking legit banana breakfast muffins that also double as sweet banana treats for snacking.

Let’s make muffins that taste like you bought them at a café—except better, because you made them.

Why You’ll Love This Recipe

Moist and Tender Texture

Overripe bananas are key—they pack in moisture and natural sweetness. That’s what gives these moist banana muffins their soft, springy bite.

Sweet Cinnamon Crumb Topping

You know those crumb topping muffins from bakeries? We’re bringing that vibe home. Brown sugar, butter, and cinnamon come together for a crunchy, sweet top that finishes with a golden edge.

Simple Vanilla Glaze

Just powdered sugar, vanilla, and cream. Once the muffins cool, that glaze gives them a glossy finish—pure muffins with glaze perfection.

Easy to Prepare

No mixer needed. Just two bowls, a whisk, and a spatula. These are easy banana muffins you can pull off even before coffee kicks in.

Bake a dozen. Bring some to work. Freeze a few. People will ask for the crumb muffins recipe, guaranteed.

Essential Ingredients for Homemade Banana Muffins

Here’s what makes this recipe tick:

Overripe bananas: Soft, brown, fragrant. This is non-negotiable. It’s how you get that real ripe banana dessert flavor.
Brown sugar: Adds depth and caramel vibes to both the batter and the topping.
Ground cinnamon: Gives warmth to the crumb and the batter—hello, buttery cinnamon muffins.
Powdered sugar & cream: For that simple but effective vanilla glaze.
All-purpose flour & baking soda: Reliable structure and lift.

Pro Tips Before You Start

Use ripe bananas – The browner, the better. That’s where the flavor lives.
Don’t overmix – Mix until just combined. Overworking flour makes tough muffins.
Press crumb topping lightly – Just enough to stick, not so much that it sinks.
Cool before glazing – Hot muffins melt glaze. Let them rest.

Step-by-Step Guide to Making Banana Crumb Muffins

Step 1: Preheat & Prep

Oven at 375°F (190°C).
Line a 12-cup muffin tin with paper liners or grease well.

Step 2: Make Crumb Topping

In a bowl, mix:

½ cup brown sugar
1 tsp cinnamon
⅓ cup all-purpose flour
¼ cup melted butter

Use a fork or your fingers to create crumbles. Set aside.

Step 3: Prepare Muffin Batter

In a large bowl:

Mash 3 overripe bananas.
Mix in ½ cup sugar, ¼ cup brown sugar, ½ tsp cinnamon, ¼ tsp salt.
Add ½ cup vegetable oil, 2 eggs, 1 tsp vanilla extract.

Step 4: Add Dry Ingredients

Fold in 1 ½ cups flour and 1 tsp baking soda.
Stir gently until no dry streaks remain.

Step 5: Fill Muffin Cups

Spoon batter into each cup about two-thirds full.

Step 6: Add Crumb Topping

Sprinkle crumb topping generously over each muffin.
Press lightly with the back of a spoon.

Step 7: Bake

Bake 15–16 minutes, or until a toothpick comes out clean.
Tops should be golden and slightly springy.

Step 8: Cool & Glaze

Transfer muffins to a wire rack and let cool completely.

Step 9: Prepare and Drizzle Glaze

Mix:

½ cup powdered sugar
1–2 tbsp heavy cream or milk
¼ tsp vanilla extract

Whisk until pourable. Drizzle over muffins.

If you loved these banana crumb muffins, here are a few more cozy, fruit-forward bakes you’ll want to bookmark:

Craving something classic? Try my classic banana bread recipe for nostalgic comfort.
Want a veggie twist? Go for a wholesome banana zucchini bread alternative.
In the mood for indulgence? You’ll love banana bread with chocolate chips for a rich twist.
Searching for your go-to recipe? Don’t miss my ultimate banana bread for everyday baking.
Feeling seasonal? Pair your muffins with a fall dessert that pairs beautifully with banana muffins.

Bake one, bake them all—they’re tested, loved, and guaranteed to disappear fast.

Variations / Substitutions

Swap oil for melted butter or coconut oil.
Add chopped walnuts or chocolate chips for extra texture.
Use gluten-free 1:1 flour to make these accessible.
Top with pecans or sliced almonds for a nutty twist.

Storage & Leftovers

Room temp: Keep in an airtight container up to 3 days.
Fridge: Good for 5 days, reheat gently.
Freezer: Freeze individually and reheat for a fresh muffin anytime.

FAQs about Banana Crumb Muffins

Can I use frozen bananas?

Yes! Just thaw, drain excess liquid, and mash.

Can I make the crumb topping ahead?

Absolutely. Store in the fridge for up to 3 days.

Do I need the glaze?

It’s optional—but it elevates the muffin. Especially if you like banana glaze muffins.

Can I double the recipe?

Yes, just double all ingredients and bake in batches.

How do I reheat them?

Microwave 10–15 seconds or pop in a warm oven for 5 minutes.

Can I swap the sugar?

Coconut sugar or maple syrup can work, but texture may vary slightly.

What’s the perfect banana ripeness?

Lots of brown spots or nearly black. If you think it’s too far gone, it’s just right.

Final Thoughts

These banana crumb muffins are everything a home baker could want: soft centers, crunchy tops, and just enough glaze to keep things interesting. Whether you serve them for brunch, as banana muffins with streusel, or stash them for the week, they hit every note.

This is the kind of muffin you crave—one bite and you’re hooked. So go find those ripe bananas, and let’s get baking.

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Banana Crumb Muffins – Moist Banana Muffins with Cinnamon Crumb Topping & Vanilla Glaze