Description
Incredibly moist and fluffy banana muffins topped with a sweet, crunchy cinnamon crumb topping, creating the perfect balance of soft texture and delightful crunch.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3 medium ripe bananas, mashed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/4 cup sour cream
- 1/3 cup light brown sugar (for topping)
- 4 tablespoons all-purpose flour (for topping)
- 1/2 teaspoon ground cinnamon (for topping)
- 2 tablespoons unsalted butter, cold (for topping)
Instructions
- Preheat oven to 375°F (190°C) and prepare muffin tin with liners
- Whisk together flour, baking powder, baking soda, salt, and cinnamon
- In separate bowl, mix mashed bananas, egg, vanilla, sugar, melted butter, and sour cream
- Combine wet and dry ingredients, mixing until just combined
- Divide batter evenly among 12 muffin cups
- Make crumb topping by mixing brown sugar, flour, cinnamon, and cutting in cold butter
- Sprinkle topping generously over each muffin
- Bake for 20 minutes until golden and toothpick comes out clean
- Cool in pan for 5-10 minutes before transferring to wire rack
Notes
- Use very ripe bananas for best flavor and sweetness
- Don’t overmix batter to maintain light texture
- Cold butter is essential for proper crumb topping
- Store in airtight container for 3 days
- Freeze for up to 3 months
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg