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Banana Cinnamon Crumble Top Muffins

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Banana Cinnamon Crumble Top Muffins

Anyone else always have extra over-ripe bananas they’re looking to get rid of? We always do, and after years of making banana bread, lately I’ve been resorting more to muffins.

I love making muffins because they seem to go a littler further than the banana bread (which is usually gone within a day around here).

These Banana Cinnamon Crumble Top Muffins are the perfect treat to bake up at the start of the week, store in a sealed container, or in ziploc bags, and eat throughout the week for breakfast.

I love all the cinnamon flavor mixed with the sweet banana.

This is my basic muffin recipe with bananas added this time – if you’ve made my muffins before you know these are light and fluffy and just so flavorful!

Banana Cinnamon Crumble Top Muffins


Cinnamon Crumb Topping

  • 1/3 cup brown sugar
  • 1/3 cup white sugar
  • 1 cup flour
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 6 tablespoons butter, unsalted (Melted)

Banana Muffins

  • 2 cups flour
  • teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup butter, unsalted (melted) (1 stick)
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream (or plain yogurt)
  • 1/2 cup milk
  • 3 bananas, mashed well


Cinnamon Crumble Topping

  • Make this before you make the muffin mixture, so it's ready to go when you need to get them in the oven.
  • With a fork, mix together sugars, flour, cinnamon, and salt.
  • Pour melted butter into dry mixture and use fork to mix together, allowing clumps to form. The larger the clumps, the larger the crumbs on top of the muffins will be. Set aside once mixed.

Banana Muffins

  • Preheat oven to 350°F. Line muffin tins with paper liners or spray with cooking spray. Set aside.
  • Mix dry ingredients together and set aside.
  • In a large bowl combine sugar, butter, eggs, and vanilla. Mix well.
  • Once incorporated, mix in sour cream/or yogurt and milk.
  • Then slowly add dry mixture to wet, mixing well. Use a whisk if needed to get out any clumps.
  • Mix in the mashed bananas until well incorporated.
  • Once mixed, use a large kitchen scoop or spoon to spoon batter into prepared muffin tins. Fill about ¾ full.
    Sprinkle about 2 tablespoons of crumb topping over each muffin.
  • Bake in preheated oven for 23-25 minutes until tops spring back and/or until a toothpick inserted comes out clean.
    If your muffins are bigger or have a lot of batter in each cup, they make take up to 28 minutes. Just keep an eye on them and wait until they spring back to the touch.
  • Let muffins rest in tin for 10-15 minutes after you remove them from the oven. The bananas will be very hot and this will give the muffins time to rest.
    Once slightly cooled, remove from tin and enjoy!

I hope you get a chance to make these Banana Cinnamon Crumble Top Muffins soon! Next time you have over-ripe bananas try this instead of banana bread. These are such a crowd-pleaser at my house. My daughter says they “are like little mini banana bread loafs with tons of crumble on top” – yes they are! I hope you love them too. Be sure to tag me @plumstreetcollective if you make these muffins. Happy baking!

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