Cinnamon Banana Crumb Muffins

5 from 5 votes

Flavored with sweet banana, cinnamon spice, and a buttery, crunchy topping, these Cinnamon Banana Crumb Muffins bake up light and fluffy.

Course Breakfast, Dessert

Cuisine American

Keyword Banana Crumb Muffins, Cinnamon Banana Crumb Muffins, Cinnamon Banana Muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 270

Preheat oven to 350°F/180°C. Grease a muffin pan with baking spray or line the sections with muffin liners.
Add the bananas to a bowl with the warm, melted butter and mash using a fork or potato masher.
Mix the oil, buttermilk, eggs, and vanilla in a small mixing bowl, and then mix into the banana mixture.
In a large bowl, whisk together the flour, sugar, brown sugar, baking soda, salt, and cinnamon, until combined.
Pour the wet ingredients into the dry ingredients and mix them together with a wooden spoon until just combined, being careful not to overmix. The batter will be thick.
Divide batter between 12 muffin cups.

In a large bowl, mix together the flour, sugar, and cinnamon.
Using a food processor or pastry cutter, work the cold butter into the flour mixture until it can form clumps when squeezed.
Crumble the topping onto the batter in the muffin pan.
Bake for around bake for 20 to 25 minutes or until a cake tester comes out clean.
Remove from the oven and cool for five minutes before removing from the pan. Serve warm or cooled.

These Cinnamon Banana Crumb Muffins can be served plain, drizzled with an Icing Glaze, or dusted with powdered sugar.

Mix the dry and wet ingredients well before combining them to avoid overmixing (which can result in a dense, tough muffin).
When measuring flour, fill the cup by scooping and leveling off the top once full. This will ensure you are not adding extra, which could result in muffins.
Add extra texture to the topping by adding chopped walnuts or a mixture of nuts of your choice.