The crumbs on top of these Banana Crumb Muffins are crunchy and sweet, making them the best banana muffins yet. As a result of the recipe’s simplicity, no specialized equipment is required. Bake it in the oven after you’ve made the batter.
They are the best banana muffins I have ever had, and I am not lying. Simply use your hands to combine all ingredients in a bowl; no stand mixer or electric beater is required.
Banana muffins with a crunchy, sweet crumb topping and a buttery, aromatic and moist interior are what you’ll get with these muffins.
YES, this is the recipe for the banana crumb muffins from King Arthur Flour that everyone has been raving about.
Many muffin toppings are available, but I particularly like this one consisting of brown sugar, flour, and cinnamon crumbs. To make this dish, you don’t need any special equipment, and the ingredients can be found in your kitchen at any time.
According to my personal taste, adding a crumb topping makes these muffins even tastier.
- You should use ripe bananas. They’ll keep your muffins moist and tender.
- Bananas in the United States are typically larger, weighing about 4 ounces each, than those in Asia. To ensure that the weight of the bananas is accurate for the recipe, double the bananas if you live in Asia.
- In any airtight plastic bag or aluminum foil, freshly-baked muffins can be kept for 2-3 days after they have been baked.
- The muffins can be reheated in your microwave for about 6-8 seconds if you keep them in the refrigerator.
- To reheat the muffins, you can use a toaster oven as well.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 218 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- Madeleine Recipe
- Strawberry Scones
- Apple Tart Recipe
- Apple Coffee Cake
- 1/2 teaspoon salt
- 2 tablespoons all-purpose flour
- 1 egg, lightly beaten
- 3 (12 oz. / 340 g) bananas, mashed
- 3/4 cup white sugar
- 1 tablespoon unsalted butter
- 1 1/2 cups all-purpose flour
- 1/3 cup unsalted butter, melted
- 1 teaspoon baking soda
- 1/8 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/3 cup packed brown sugar
- Set your oven temperature up to 375°F (190°C). Grease or line 10 muffin tins with cooking spray or use muffin liners.
- In your large mixing bowl, combine 1 1/2 cups flour, the baking soda, the baking powder, and the salt until well mixed. Meanwhile, combine the buttermilk and eggs with the sugar and bananas in a separate bowl. Only moisten the flour mixture with the banana mixture. The batter should be poured into prepared muffin tins.
- 2 tablespoons of flour and the cinnamon should be combined in a small bowl. Add 1 tablespoon of butter until the mixture resembles coarse cornmeal, and then stir in the rest of the butter. A generous dollop of frosting is all that is needed.
- 18 to 20 minutes in the preheated oven is enough time for the toothpick inserted into the center of a baked muffin to be clean.
- The serving time is 10 minutes after cooling.