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Moist Banana Muffins

Moist Banana Muffins with a Sweet, Crunchy Crumb Topping

These Banana Muffins are the best and the easiest way to use overripe bananas!
5 from 1 vote
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Course: Breakfast, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 Servings
Calories: 256kcal
Author: Kathy

Ingredients

For banana muffins:

  • 1 ¾ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ tsp ground cinnamon
  • 3 medium ripe bananas
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • ½ cup granulated sugar
  • ½ cup unsalted butter, melted
  • ¼ cup sour cream

For the crumb topping:

  • ⅓ cup light brown sugar, packed
  • 4 tbsp all-purpose flour
  • ½ tsp ground cinnamon
  • pinch of salt
  • 2 tbsp unsalted butter, cold

Instructions

  • Preheat the oven to 375°F. Grease a muffin pan with non-stick cooking spray or line with 12 paper liners.
  • In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  • In a large bowl, mash the ripe bananas. Add an egg, sugar, cooled melted butter, sour cream, and vanilla extract. Whisk until combined.
  • Add the dry ingredients to the wet. Stir using a rubber spatula until no big lumps of flour remain.
  • Divide your batter between 12 muffin liners (they will be about 3/4 full). Set aside.
  • In a separate bowl, prepare the crumb topping. Mix together the light brown sugar, all-purpose flour, cinnamon, and salt. Mix in cold butter using a fork until crumbly. Spoon the crumb topping on top of the muffin batter.
  • Bake in the preheated oven for about 20 minutes or until golden and the toothpick inserted in the center comes out clean. Remove from the oven and let cool for 5-10 minutes in a muffin tin, then transfer to a cooling rack. Enjoy!

Notes

Tips and tricks:
  1. Make it double. You can easily double the recipe to make 24 banana muffins. 
  2. Use egg and sour cream at room temperature for the best results. If you use frozen bananas, let them thaw and warm up to room temperature. 
  3. Don’t overmix the batter. Overmixing affects the texture of the muffins and they become dense and tough. 
  4. Check the doneness of your muffins with a toothpick to prevent them from overbaking.

Nutrition

Calories: 256kcal | Carbohydrates: 37.5g | Protein: 3.3g | Fat: 11.1g | Saturated Fat: 6.7g | Cholesterol: 47mg | Sodium: 89mg | Potassium: 192mg | Fiber: 1.4g | Sugar: 18g | Calcium: 37mg | Iron: 1mg