An *unbeetable* take on an absolute classic, the simple banana muffin. Yes, unbeetable. My childhood muffin choices were a bit more sophisticated than my six year old palette, I guess. Chocolate chip? Good. Classic blueberry? Delicious. Swirly banana nut crumble? Absolutely, hell yes. This was my go-to muffin – and it sure as heck still is! Banana crumble muffins are a sweet muffin, but not too sweet. They aren’t a plain muffin, but they also are not complicated to bake. It’s got a little something extra with the crumble, but can still be a breakfast staple. It’s just my favorite!

I think I love these so much because, for one, they bring me back so many years. The banana muffin flavor is just so nostalgic, and it’s perfect! And two, because they pretty much taste like warm banana bread straight out of the oven, but in better, personal-sized muffin form.

The day that I initially tested out this recipe, my mom was out running errands for a few hours. Once I had gotten to the final batch, I had, by chance, taken them out of the oven about 5 minutes before she got home. Once she walked in the door, I walked up to her with a plate of these muffins and said “hi, I need you to try these”. She then proceeded the eat the whole muffin in about a minute. I mean, also being greeted at the door with a plate full of warm banana cinnamon muffins?! If I wasn’t at favorite child status before this, I sure am now….

Let’s get to it – cause this recipe for banana crumble muffins is absolutely BANANAS (it’s ok, you can cringe at the pun).

Recipe Notes

Feel free to add walnuts or pecans to these muffins for a classic banana nut flavor! They are delicious with or without them. 🙂
Be generous with that crumble topping! My rule of thumb is… if you can see the batter through the crumble on top, add more crumble!
Fill your muffin cups almosttt to the top! We’re baking these bakery-style so filling them up higher will help these be those tall bakery style muffins we know and love.

Fluffy Streusel Banana Nut Muffins

5 from 3 votes

Recipe by Lindsey Goldschmidt Difficulty: Easy

Servings

Muffins

Prep time

minutes

Cooking time

minutes

Ingredients

Dry Ingredients
3/4 Cup All Purpose Flour
1/2 tsp Cinnamon
1/4 tsp Salt
1/4 tsp Baking Powder
1/4 tsp Baking Soda
Wet Ingredients
1 egg
1 Ripe Banana
1/3 Cup Brown Sugar
1/4 Cup Maple Syrup
1/4 Cup Unsalted butter, melted & cooled
Crumble Topping Ingredients
1/2 Cup All Purpose Flour
2 Tbsp Brown Sugar
1 Tbsp Cinnamon
1/4 Cup Unsalted Butter

Directions

Begin by preheating the oven to 350 degrees Fahrenheit and line a muffin tin. Set aside.
First, make your crumble topping. In a bowl, measure out flour, brown sugar and cinnamon. Separately, cube the butter into about ~1/2 inch in size. Then, add to the dry ingredient mixture. Then, mix with hands, lightly squishing / kneading the butter with the dry ingredients until your crumble forms.
Next, in a large bowl, mix flour (for the muffins), cinnamon, salt, baking powder and baking soda. I like to sift these ingredients together to make for a finer mixture, but totally optional.
In a separate large bowl, mix egg, banana, brown sugar, maple syrup and butter.
Add your dry ingredients to the wet mixture and fold together until all ingredients are combined. Try not to over mix here, and instead gently fold. This will make the texture of the muffins lighter. 🙂
Add muffin batter to muffin tin and fill almost all the way to the top. This way, we’ll get more bakery-style muffins!
Finally, generously add the crumble topping over top of each filled muffin cup.
Bake for 25 minutes. Once the muffins have baked, and a toothpick comes out clean, let then cool for 15 – 20 minutes and enjoy!

Enjoy these muffins on their own, with some peanut butter, or even in a bowl of yogurt! Hope you enjoy and let me know if you make these. 🙂