Easy Banana Muffins with Crumb Topping
Soft and moist Banana Muffins with melty chocolate chips are the ultimate treat. These Banana Muffins with Crumb Topping are a great way to use up overripe bananas and add a fun twist on the classic banana bread recipe.
Banana crumb muffins is the best way to brighten up any morning. Sprinkled with streusel crumb topping, these simple and scrumptious delicious muffins pair wonderfully with your morning coffee or tea.
Say Goodbye to Boring Breakfasts!
Everything is better with chocolate chips! A gooey chocolate chip is the equivalent of melty cheese in desserts, and they add great moisture. Try our Brown Butter Salted Chocolate Chip Cookies, Easy Double Chocolate Banana Muffins, and Milk-Free Chocolate Chip Muffins and you’ll agree.
Raise Your Hand If You’re a Muffin Lover Like Me
Homemade muffins are so much better than anything you might find at the corner café, they are healthy recipes with simple ingredients. From classics like Milk-Free Chocolate Chip Muffins to more elaborate ones like Easy Double Chocolate Banana Muffins and Jumbo Buttermilk Blueberry Muffins, there are tons to choose from for the next time.
This Banana Muffin recipe is one of those quick and easy family favorite banana recipes that you can have in the oven in less than five minutes. The streusel sweet crumb topping on these is so delicious that you won’t be able to stop at one!
They’re not only a perfect breakfast, but also as an after-school snack. When warmed up and served with a scoop of vanilla ice cream, they even make a nice little dessert. The sky is the limit for these delectable perfect muffins.
The best thing about this recipe is that the muffins don’t have a gummy or cloggy texture. The texture does not get stuck to the roof of your mouth, but rather stays soft and fluffy. A win-win!
Super Fluffy, Moist and Perfect-O!
Here’s What You’ll Need to Make the Best Banana Muffins with Crumb Topping
If you like banana muffins that are super moist and have a tender crumb, and are also easy to make, then this great muffin recipe is for you. Here’s what you’ll need.
Whole Egg: Your egg should be sitting at room temperature.
Granulated white sugar: I used granulated white sugar as a dry ingredient in my recipe. You might need to play around with your banana mixture by using coconut sugar which is almost identical to regular sugar in terms of nutrients and calories. In addition, if you use brown sugar, you can make a crunchy layer of Brown Sugar Crumb topping.
Vegetable Oil: Oil is the only liquid in these muffins. It makes them moist. You can replace it with coconut oil or 2 teaspoons of melted Butter but not cold one.
Vanilla extract or vanilla bean paste: For flavor
All-purpose flour: I used the all-purpose which is lighter than the whole wheat flour. But if you need an emergency substitution you can handle using the whole wheat pastry flour instead of the All-purpose flour. Do not confuse the whole spelt flour with the whole wheat flour since the first one has a much more delicate gluten. Moreover, If you’re looking for gluten-free flour, you can use oat flour or almond flour.
Ripe bananas: Make sure your bananas are bit yellow with a lot of brown spots. Ripe brown bananas make the texture of your muffins moist with the sweet banana flavor.
Baking powder and baking soda
Salt to taste
Semi-sweet chocolate chips: They add flavor and make your muffins moist. You can use dark chocolate chips or a combination of both.
Fluffy, Moist, & Incredibly Delicious
Frequently Asked Questions (FAQs)
Don’t overmix your muffin batter and don’t over bake it. Also, in addition to oil, you can use chocolate chips or pureed fruit for extra moistness.
Muffins are typically much more nutritious and contain less sugar. Cupcakes are typically made with white sugar and topped with frosting.
If you have overripe bananas that you don’t want to use, put them in a Ziploc bag (peel on) and freeze them for later. Thaw frozen ripe bananas. Because frozen bananas release more moisture, peel and lightly pat dry with paper towels to remove excess liquid.
It’s one of the most questions I’m asked. Banana Crumb Muffins freeze wonderfully! You can place each muffin in a fold top sandwich bag and store them together in a freezer Ziploc. They will last in the freezer for months.
Bananas can be mashed in two ways: Mash small banana pieces with a fork until soft, or add banana chunks to a stand mixer fitted with the paddle attachment and beat until smooth.
Top Tips
Use bananas that are very ripe or overripe. Under ripe bananas will be difficult to mash and will not mix well into the batter.
If you don’t have any ripe bananas, you can roast them in the oven to sweeten and soften them. Preheat the oven to 250 degrees Fahrenheit and line a baking sheet with parchment paper. Bake the unpeeled bananas for 10 minutes on a baking sheet. Bake for another 10 minutes on the other side. Allow bananas to cool completely before peeling and mashing.
Don’t skimp on the oil. Because there is no other ‘wet ingredient’ in this recipe, oil is required for a soft and moist crumb.
Don’t overbake your muffins. Insert a toothpick into the center after 25 minutes and continue baking only if there is wet batter on the toothpick.
Use high quality vanilla extract for the best flavor. An extra step could be the use of little Cinnamon.
A Great Grab-and-Go Treat
Banana Muffins with Crumb Topping Ingredients
- egg
- granulated white sugar
- oil
- vanilla extract or vanilla bean paste
- ripe bananas
- all-purpose flour
- baking powder
- baking soda
- salt
- semi-sweet chocolate chips
Streusel/Crumb topping
- all-purpose flour
- sugar
- oil
Steps to Prepare the Favorite Banana Muffins
Crumb Topping mixture
- In a small bowl, Combine: flour, sugar, and oil, mix until the mixture has a sandy texture.
let’s go to Banana Muffin Recipe
Good news, No need for special equipment!
First, preheat the oven to 420 degrees F. Line a muffin tin with liners or grease some muffin cups in the muffin loaf pan.
Next, in a separate large mixing bowl or the bowl of your food processor, cream egg and sugar together and then add oil, vanilla, and mashed bananas, and mix until all combined.
Then, add the flour mixture which is: sifted flour, baking soda, baking powder, salt, and mix until all combined.
After that, gently fold in the chocolate chips.
Divide the batter into the muffin tins (I made nine big muffins, you can divide the batter into 12 small muffins)
Sprinkle with more chocolate chips and crumb topping.
Finally, bake at 420 degrees F for 5 minutes, lower the heat to 350 degrees F and bake for additional 20-25 minutes or until a toothpick inserted comes out clean.
Allow muffins to cool for 5 minutes in the pan, then transfer your muffin mix onto a cooling rack or cool and store in an air tight container.
You can use the Recipe card to get more details!
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Other Desserts You Will Enjoy:
- Best Banana Blondies
- Jumbo Buttermilk Blueberry Muffins
- Easy Double Chocolate Banana Muffins
- Brown Butter Salted Chocolate Chip Cookies
- Phyllo Dough Crinkle (Mesh Om Ali Recipe)
- Lemon Cookies Using Cake Mix
- Moist Chocolate Cake with Whipped Cream Frosting
- Yummy Crunchy Kunafa Rolls
- Perfect Red Velvet Cookies Using Cake Mix
- Fresh Apple Bundt Cake with Cake Mix
- The Best Carrot Cake Recipe From Scratch
If you’ve tried this recipe or any other recipe on Sourandsweets, don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience with my recipes. Please share it with me on Instagram.
Moist Banana Chocolate Chip Muffins
Equipment
Ingredients
- 1 egg
- ¾ cup granulated white sugar
- ¼ cup oil
- 1 teaspoon vanilla extract or vanilla bean paste
- 3 ripe bananas
- 1 ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips plus more for sprinkling on top
Streusel/Crumb topping
- ¼ cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon oil
Instructions
Crumb Topping
- Combine flour, sugar, and oil, mix until the mixture has a sandy texture.
Banana Muffins
- Preheat the oven to 420 degrees F. Line a muffin tin with liners.
- Cream together egg and sugar and then add oil, vanilla, and mashed bananas, and mix until all combined
- Add sifted flour, baking soda, baking powder, salt. Mix until all combined.
- Gently fold in the chocolate chips.
- Divide the batter into the muffin tins ( I made nine big muffins, you can divide the batter into 12 small muffins)
- Sprinkle with more chocolate chips and crumb topping.
- Bake at 420 degrees F for 5 minutes, lower the heat to 350 degrees F and bake for additional 20-25 minutes or until a toothpick inserted comes out clean.
- Allow muffins to cool for 5 minutes in the pan, then transfer onto a cooling rack.
