Soft and fluffy Banana Crumb Muffins! These scrumptious muffins are so delicious. They have a cinnamon sugar streusel sprinkled on top before baking. It's a great way to use up ripening bananas!
After all the love I received on my Banana Crumb Cake, I decided to make a muffin version.
The flavours of butter mixed with sweet bananas and cinnamon makes these muffins so warming and cozy!
This is a great sweet treat to make ahead of time! It also acts as a delicious breakfast or on-the-go snack.
If you have ripening bananas on your counter and don't want to make your classic banana bread, you have to try these muffins!
For more banana recipes, try Banana Oatmeal Muffins, Banana Sour Cream Coffee Cake, and Banana Oatmeal Cookies.
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Why this recipe works
- Bananas - A great way to use up ripening bananas.
- Easy to make - All of the ingredients are simple and no electric mixer required!
- Delicious - These muffins are so dang good!
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
All-purpose flour – This flour is used for the muffins and cannot be substituted for any other.
Bananas – 2 large bananas are used. If using frozen bananas, thaw and drain any excess liquid before adding into the bowl.
Brown sugar – I used dark brown sugar, but light brown sugar works as well!
Butter - This will be softened.
Cornstarch – Used to enhance the texture.
Cinnamon - Adds some depth to the flavour!
Eggs – Must be at room temperature before starting your bake.
Sour Cream – The secret ingredient that makes these muffins so soft and moist!
Step by step instructions
Here is how to make and bake these Banana Crumb Muffins. You will need a 12 muffin tin, muffin liners, 3 mixing bowls, a spatula, and an electric handheld mixer.
Step 1 – Prep. Line your muffin tin with 12 liners and set aside. I used tulip liners, which result in a taller muffin and makes 9 muffins total. If you need a recommendation, this is my favourite tin. Mash the bananas and set aside.
Step 2 – Make the streusel. In a medium sized bowl, add all-purpose flour, brown sugar, cinnamon, and softened butter. Using a fork or your hands, mix this until combined. Set aside in the fridge when done.
Step 3 – Mix dry ingredients. In another medium sized bowl, add in flour, cinnamon, cornstarch, baking soda, and salt. Stir to combine and set aside.
Step 4 – Cream the butter and sugar. In a large bowl, add softened butter, brown sugar, and white sugar. Beat on medium speed for 2-3 minutes until it’s light and fluffy. Make sure to scrap the sides of the bowl.
Step 5 - Add in the eggs and vanilla. Add the eggs and vanilla into the bowl and mix on medium speed until well combined. Make sure to scrap the sides of the bowl.
Step 6 - Add in bananas. Add in the mashed bananas and mix on medium speed until well combined, scraping the sides of the bowls when needed.
Step 7 - Add the dry ingredients and the sour cream. Slowly add the dry ingredients in three additions, starting and ending with the dry ingredients. Alternate between adding in the dry ingredients and the sour cream. Mix until just combined between each addition.
Step 8 – Scoop. Evenly divide the batter between 12 liners in regular liners, they should all the way full. If using tulip liners, you will have 9 liners almost full. Using a cookie scooper helps big time to minimize the mess. Sprinkle a generous handful of streusel on top of each muffin.
Step 9 – Bake. Bake the muffins at 375°F for 20-25 minutes in regular liners, and 25-35 minutes in tulip liners. The muffins are ready when a toothpick inserted comes out clean.
These muffins stay fresh covered at room temperature for up to 3 days, and in an airtight container in the refrigerator for up to a week!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Make sure all of your wet ingredients are at room temperature. It’s important or else the ingredients won’t work the way we want them too together.
- The type of sour cream you use matters. Make sure it is full fat.
- For the streusel: Make sure the butter is softened. If you make it with melted butter, the streusel will not turn out.
- The riper the bananas the better. They should have lots of black spots on them!
FAQ
Why is there sour cream in these muffins and can I taste it?
You cannot taste it at all. Using sour cream in muffins creates a superrrr soft and tender muffin. It is what fluffy dreams are made of. If you don’t have any sour cream on hand, use full fat plain yogurt instead.
How far in advance can I make these muffins?
This banana crumb muffins stays good on your counter for a few days, and in the fridge in an airtight container for a week.
Can I freeze these muffins?
Yes. If you want to meal prep them, bake them, allow for them to come to room temperature, and then place in an airtight ziplock bag. Store in your freezer for up to 1 month. When ready to eat, remove and allow to thaw. 🙂
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The Best Banana Crumb Muffins
Ingredients
For the muffins
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tbsp cornstarch
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1/2 cup dark brown sugar*
- 1/2 cup white sugar
- 2 eggs
- 1 tbsp vanilla
- 1 1/4 cups bananas about 3 medium or 2 large, mashed
- 1/2 cup full-fat sour cream room temperature
For the streusel
- 1/2 cup light brown sugar
- 1/3 cup all-purpose flour
- 1/2 tsp cinnamon
- 3 tbsp butter softened
Instructions
For the streusel
- In a medium-sized bowl, add flour, brown sugar, cinnamon, and softened butter. Using your hands, mix this until crumbly and combined. Set aside while you make the muffin batter.1/2 cup light brown sugar, 1/3 cup all-purpose flour, 1/2 tsp cinnamon, 3 tbsp butter
For the muffins
- Preheat oven to 375℉/190℃. Line your muffin tin with 12 liners (or 9 tulip liners) and set aside. Mash the bananas and set aside.1 1/4 cups bananas
- In a medium sized bowl, add in flour, cinnamon, cornstarch, baking soda, baking powder, and salt. Stir to combine and set aside.2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp cinnamon, 1 tbsp cornstarch, 1/4 tsp salt
- In a large bowl, add softened butter, brown sugar, and white sugar. Beat on medium speed for 2-3 minutes until it’s light and fluffy. Make sure to scrap the sides of the bowl.1/2 cup unsalted butter, 1/2 cup dark brown sugar*, 1/2 cup white sugar
- Add the eggs and vanilla into the bowl and mix on medium speed until well combined. Make sure to scrap the sides of the bowl.2 eggs, 1 tbsp vanilla
- Add in the mashed bananas and mix on medium speed until well combined, scraping the sides of the bowls when needed.1 1/4 cups bananas
- Alternate between adding in the dry ingredients and the sour cream. Starting with the dry ingredients, add about 1/3 of it in and gently mix. Then add in about 1/2 of the sour cream, mix until just combined, and go back and forth like this until everything is mixed in. You should start and end with mixing the dry ingredients. I used an electric mixer to add in the ingredients until the last addition of dry ingredients, I mixed that in with a spatula. Mix until just combined between each addition. Watch the video below for reference.1/2 cup full-fat sour cream
- Evenly divide the batter between 12 liners (for regular muffin liners) or 9 for tulip liners. They should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle a handful of streusel on top of each muffin.
- Bake the muffins at 375°F for 20-28 minutes in regular liners, or 30-35 minutes in tulip liners. The muffins are ready when a toothpick inserted comes out clean. I did tulip liners and mine took 32 minutes.
- These muffins stay fresh covered at room temperature for up to 3 days, and in an airtight container in the refrigerator for up to a week!
Nimi says
What can be substituted for eggs in Banana Crumb Cake ..
Please let me know as I'm vegetarian.
Thank you
Ania says
Hi Nimi, I haven't tried any egg substitutes so I can't say for sure. If you have one that works for you, feel free to try it out, but I can't guarantee the results!
Sheila says
How do they get extra high ? Do you have to bake high then drop the temperature. You didn’t mention in the recipe
Ania says
Hi Sheila! I find that baking in tulip liners gives you an extra tall muffin (That's what I used in this recipe), so I recommend using these if you want that. These muffins only bake at 375F.