Banana muffins are such a delight in part because they are unexpected. You had every intention of eating that bunch of bananas but seemingly overnight they’ve over ripened into unpalatable mush. Sure you can freeze them for future smoothies OR you can make banana muffins with crumb topping now!
These muffins have a surprising tenderness. Unlike some loaves of banana bread, they’re light and airy. The crumb topping is whimsical and delicious. And because you didn’t plan ahead, the muffins are a sweet reward despite mismanaging your fruit bowl.
This recipe is an adaptation of “King Arthur Flour’s Banana Crumb Muffins” from the New York Times. The addition of nutmeg and vanilla recalls the banana milkshake from the local drive-in of my childhood. A bit of whole wheat flour and walnuts lend some nutty flavor and texture.
I started making these banana muffins with crumb topping during the pandemic lockdown of 2020 while stress baking. The crumb topped beauties were so easy and delicious, with such a warm comforting vibe, that I’ve been making them on repeat ever since. The banana flavor is sweet and gently spiced with nutmeg and vanilla. And the texture has it all — tender muffin with a one-two punch of crunch from the walnuts and crumb topping.
Banana Muffins with Crumb Topping
EQUIPMENT
- 1 standard 12 cup cupcake or muffin pan
Ingredients
Topping
- ½ cup all-purpose unbleached flour
- ¼ cup sugar
- 1 teaspoon cinnamon
- ½ stick (4 Tbsp) unsalted butter softened
Muffins
- 1 cup all-purpose unbleached flour
- ½ cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 large ripe bananas mashed well
- ¾ cup sugar
- 1 large egg
- ⅓ cup (5 Tbsp + 1 tsp) unsalted butter melted
- ½ teaspoon vanilla extract
- ⅛ teaspoon ground nutmeg
- 1 cup walnuts toasted and chopped
Instructions
- Grease the muffin cups of a standard size cupcake or muffin pan. Preheat oven to 375 degrees F.
- Prepare the crumb topping in a small bowl. Combine all topping ingredients and stir well to combine thoroughly. Set aside.
- Prepare the muffin batter. In a large mixing bowl, stir together the dry ingredients for muffins: all-purpose flour, whole wheat flour, baking soda, baking powder, and salt.
- In a separate bowl, first add the bananas and mash well, then add sugar, egg, melted butter, vanilla extract, and ground nutmeg. Mix thoroughly. Pour the wet banana mixture into the large bowl with dry ingredients and fold it in, or stir gently just until ingredients are combined. Gently stir in chopped walnuts.
- Divide the batter evenly among the 12 greased muffin cups, filling each cup about ⅔ full.
- Sprinkle the crumb topping over the batter, dividing the crumb mixture evenly among the muffin cups. Gently press the crumbs into the batter.
- Bake for 20 minutes or until muffins are done, domed and golden brown. They’re done when a toothpick inserted into the center emerges clean or internal temperature is 200 to 205 degrees F.
- Cool for about 10 minutes before removing from pan.
Notes
- If you don’t have whole wheat flour, just use 1.5 cups all-purpose flour. I keep whole wheat flour in the freezer to add whole grain goodness to baked goods, but these muffins are delightful either way.
- A thin-blade offset spatula is most efficient for removing muffins from the pan once they’ve cooled a bit.
- If you’re not in the mood to toast the walnuts, just skip it. Chopped walnuts still add crunch and flavor. Or omit walnuts altogether.
- Banana muffins with crumb topping freeze well. My method to thaw a single frozen muffin is to microwave on high power for about 30 seconds.
