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banana muffins with crumb topping

Banana Muffins with Crumb Topping

Banana muffins are such a delight because they are unexpected, a way to salvage overripe bananas. These muffins, adapted from “King Arthur Flour’s Banana Crumb Muffins” in the New York Times, are surprisingly light and airy. The crumb topping is whimsical and delicious. Nutmeg and vanilla recall the banana milkshakes of my childhood. A bit of whole wheat flour and walnuts lend some nutty flavor and texture.
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Author Margie
Prep Time 20 minutes
Total Time 40 minutes
Servings 12 muffins

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

  1. 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.  
  2. A thin-blade offset spatula is most efficient for removing muffins from the pan once they've cooled a bit.
  3. 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. 
  4. 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.