Moist Banana Muffins with Cinnamon Crumble
These tender banana muffins topped with a buttery cinnamon crumble are the perfect way to use up ripe bananas. Quick to make and irresistibly soft, they're a crowd-pleaser for breakfast or an afternoon snack.
🛒 Ingredients
10 servings
- 1½ cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 large ripe bananas, mashed
- ¾ cup granulated white sugar
- 1 egg, lightly beaten
- ⅓ cup unsalted butter, melted
- ⅓ cup demerara (raw cane) sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- 1 tablespoon unsalted butter
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Directions
- 1
Preheat the oven to 375 °F (190 °C). Lightly grease a 10-cup muffin tin or line with paper liners.
- 2
In a large bowl, whisk together the sifted flour, baking soda, baking powder, and salt. Set aside.
- 3
In a separate bowl, mash the bananas until smooth, then stir in the egg, granulated sugar, and melted butter until well combined.
- 4
Gently fold the banana mixture into the flour mixture using a spatula, stirring just until no dry flour remains — a few lumps are perfectly fine.
- 5
Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- 6
Make the crumble topping: combine the demerara sugar, 2 tablespoons of flour, cinnamon, and butter, rubbing with your fingertips until the mixture resembles coarse crumbs.
- 7
Sprinkle the crumble topping generously over each muffin.
- 8
Bake for 18–20 minutes, or until a toothpick inserted in the centre comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.
💡 Chef's Tip
The riper the bananas, the sweeter and more flavourful your muffins will be. Don't overmix the batter — a light hand is the key to a tender, fluffy crumb.
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