Recipe: Banana Crumb Muffins

The other morning, my cousin Rachel came over for a visit. As I was considering what to serve for breakfast, I noticed I had a few bananas that were pretty close to being overly ripe, so rather than waste them, I looked up a muffin recipe. I got this one from the New York Times cooking section. The muffins were easy to make and -more importantly-super tasty.  I've used the recipe for the crumb topping for other muffins, with delicious results.


  • 1/2 cup unbleached, all-purpose flour
  • 1/4 cup sugar (I used brown sugar)
  • 1 teaspoon cinnamon
  • 4 tablespoons (1/2 stick) butter

  • 1 1/2 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 large ripe bananas, mashes
  • 3/4 cup sugar (I used white)
  • 1 egg, slightly beaten
  • 1/3 cup butter, melted


Preheat oven to 375 degrees.

For the topping, in a medium bowl, mix flour, sugar and cinnamon. Add butter and mix with a fork until crumbly. (I actually think using your fingers to combine the ingredients produces the best results). Set aside.

In a large bowl, mix flour, baking powder, baking soda, and salt.

In another bowl, mix mashed bananas, sugar, beaten egg and melted butter. Add dry ingredients and mix until thoroughly combined.

Fill greased muffin cups two-thirds full, (do not use paper muffin cups). Sprinkle crumble mixture over the muffin batter.

Bake for 18-20 minutes or until toothpick comes out clean. Cool in pan for 10 minutes, then move to wire rack to cool completely.

Note: I have found that leaving the muffins in the pan longer makes removal more difficult. This is true of bundt cakes as well.


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