Banana Crumb Muffins Recipe

Banana Crumb Muffins Recipe

How To Make Banana Crumb Muffins Recipe

These banana crumb muffins are baked with the nutty sweetness of browned butter, made more flavorful with a dash of cinnamon and nutmeg.

Preparation: 30 minutes
Cooking: 20 minutes
Total: 50 minutes



  • 2cupsall-purpose flour
  • 1tspbaking powder
  • 1tspbaking soda
  • ½tspsalt
  • ¼tspcinnamon
  • 1dashnutmeg
  • 10tbspunsalted butter,browned
  • ½cupgranulated sugar
  • ½cuplight-brown sugar,packed
  • ½cupsour cream
  • 2eggs
  • 1tspvanilla extract
  • cupsbananas,about 3 medium bananas, overripe, mashed well

For Crumb Topping:

  • ¾cupall-purpose flour
  • ½cupgranulated sugar
  • 3tbspbutter


  1. Preheat oven to 350 degrees F.

  2. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg, set aside.

  3. In the bowl of an electric mixer, mix together browned butter, granulated sugar and brown sugar. Stir in sour cream. Add eggs and vanilla. Mix in mashed bananas.

  4. Slowly stir in dry ingredients and mix until well incorporated. Fill paper-lined muffin cups about ⅔ full with mixture. Sprinkle 1 tablespoon of crumb topping over each unbaked muffin.

  5. Bake muffins 20 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool. Dust the crumb topping evenly across the top after baking.

  6. Once cool store in an airtight container and allow to “ripen” for about 4 hours or overnight for prime taste.

Crumb Topping:

  1. In a bowl whisk together flour and sugar. Add butter and blend mixture with fingertips until large clumps form.


  • Calories: 264.82kcal
  • Fat: 11.56g
  • Saturated Fat: 6.98g
  • Trans Fat: 0.38g
  • Monounsaturated Fat: 3.01g
  • Polyunsaturated Fat: 0.62g
  • Carbohydrates: 37.75g
  • Fiber: 1.06g
  • Sugar: 19.35g
  • Protein: 3.34g
  • Cholesterol: 48.54mg
  • Sodium: 188.33mg
  • Calcium: 43.36mg
  • Potassium: 113.17mg
  • Iron: 1.23mg
  • Vitamin A: 100.70µg
  • Vitamin C: 1.60mg
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