A secret ingredient makes these easy Banana Muffins irresistible! Moist muffins with an irresistible crunchy topping.
Who knew Banana Muffins could be so good! Like better than a cupcake good. Like so good, only 1 muffin remains less than 24 hours later and has been taunting me all morning!
This easy banana muffin recipe takes less than 10 minutes hands on time, and just 16 minutes to bake, making it an easy and irresistible breakfast the entire family will enjoy.
They’re also perfect for packing as snacks or lunch and even freeze well to save for later. Muffins are also one of my favorite hostess and neighbor gifts because they pack easily into a beautiful basket for gifting.
When I want to make banana bread or Banana Muffins on a whim, I don’t turn to my local grocery store who offers only beautiful, ready to eat fruit, I seek out brown bananas at…
a gas station. It never fails! Yesterday after I dropped Isla off at school I went to the nearby gas station and there it was, a stand with 20 bananas, perfect brown, ripe and ready to bake!
Ingredients for Banana Muffins
- Butter – Unsalted butter is preferred, but you can use whatever you have on hand.
- Flour – All purpose.
- Baking Soda – One of the two leavening agents in this quick bread.
- Baking Powder – The other leavening agent.
- Salt – Omit if you’re using salted butter.
- Cinnamon – Adds a little spice.
- Ripened Bananas – Get my tips on how to ripen bananas below.
- Sugar – White granulated sugar.
- Egg – The binding agent.
- Vanilla – Adds a hint of flavor.
For the Crumb Topping
- Butter – Softened. You can learn how to soften butter here.
- Brown Sugar – Sweetens and gives it a golden brown color.
- Cinnamon – Adds a little warmth.
- Flour – Holds it all together.
Missing an ingredient? No problem! You can get my complete list of baking substitutions here.
How to Make Banana Muffins
- Prep – Preheat oven and grease or line muffin tins.
- Brown Butter – Melt butter oven medium heat until it become brown in color and has a nutty aroma. Remove from heat and allow to cool slightly.
- Combine Dry Ingredients – Mix flour, baking powder, baking soda, salt and cinnamon.
- Combine Wet Ingredients – Combine bananas, sugar, egg, vanilla and cooled butter.
- Gradually incorporate dry mixture into wet mixture.
- Fill – Fill muffin tins 2/3 full.
How to Make Crumb Topping for Muffins
- Combine softened butter, sugar and flour in a bowl and mash with a fork or spoon until it reaches an oatmeal like texture.
- Spoon onto muffins.
- Bake Muffins – Until toothpick comes out clean.
Tips
How to Store Muffins
- To Refrigerate – Allow them to cool in the tin for a few minutes and transfer to a wire rack. Store in an airtight container or ziplock bag on a paper towel to absorb any excess moisture.
- To Freeze, wrap muffins in saran wrap and place them in a freezer bag to store up to 3 months.
- To thaw, bring to room temperature (about 3-4 hours)
- To warm, preheat oven to 350 degrees and bake 3 minutes
Ripe bananas are a key ingredient to a moist and delicious banana muffin. But don’t fret, if you have green bananas there are a few ways to speed up the process.
How to Ripen Bananas
- Place them in a brown paper bag and wait 12 hours.
- Microwave for 1 minute, check every 15 seconds after that.
- Bake at 300 degrees for 15 minutes on a cookie sheet, add more time if needed.
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More Muffin Recipes You’ll Love
- Brown Butter Muffin Recipe
- Pumpkin Muffin Recipe
- Strawberry Muffins
- Banana Muffins
- Classic Muffin Recipe
- Blueberry Muffin Recipe
- Apple Cobbler Muffins
- Moist Banana Muffins (Caramel And Banana Muffin Recipe)
Banana Muffins
Ingredients
- 1/3 cup butter cooled
- 1 1/2 cup flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 3 ripe bananas mashed
- 3/4 cup white sugar
- 1 egg
- 1 tablespoon vanilla
Topping
- 1 tablespoon butter softened
- 1/3 cup brown sugar packed
- 1/2 teaspoon cinnamon
- 2 tablespoon flour
Instructions
- Preheat oven to 375 degrees. Line or grease muffin tin.
- Melt butter over medium heat without stirring until it becomes brown and nutty in aroma. Allow to cool.
- In a large bowl, combine flour, baking soda, baking powder, salt and cinnamon.
- In a mixing bowl or stand mixer, combine bananas, sugar, egg, vanilla and cooled butter.
- Gradually incorporate dry mixture into wet until just moist.
- Spoon mixture into muffin tin until 2/3 full.
Topping
- Combine topping ingredients in a small bowl and sprinkle over muffins.
- Bake 16 minutes or until it comes clean with a toothpick test.
Notes
How to Store Muffins
- To Refrigerate – Allow them to cool in the tin for a few minutes and transfer to a wire rack. Store in an airtight container or ziplock bag on a paper towel to absorb any excess moisture.
- To Freeze, wrap muffins in saran wrap and place them in a freezer bag to store up to 3 months.
- To thaw, bring to room temperature (about 3-4 hours)
- To warm, preheat oven to 350 degrees and bake 3 minutes
How to Ripen Bananas
- Place them in a brown paper bag and wait 12 hours.
- Microwave for 1 minute, check every 15 seconds after that.
- Bake at 300 degrees for 15 minutes on a cookie sheet, add more time if needed.
How do get the muffin papers? Do you make them or buy them. They look so much better than the usual pleated ones you see.
I just cut squares of parchment paper to make them and press into cups, but you can purchase pre-made as well.