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A batch of soft and golden banana crumb muffins are the best way to brighten up any morning. Sprinkled with brown sugar crumb topping and drizzled with vanilla glaze (optional but highly encouraged!), these simple and scrumptious muffins are the very best banana muffins. Recipe yields 12 muffins.
Why you’ll love these banana crumb muffins:
- Rich vanilla-banana flavor
- Delicious brown sugar-cinnamon crumb topping
- Drizzled with vanilla butter glaze
- One of my favorite homemade muffin recipes!
Craving more muffins? You may also love my sour cream coffee cake muffins or bakery style blueberry crumb muffins!
The Secret to Bakery-Style Muffins
For tall, bakery-style muffins start with high heat: Fill baking cups 3/4 full of batter and sprinkle evenly with crumb topping.
Place your muffin pan in the oven and bake for 5 minutes at 425°F for a quick burst of heat to give the muffins a nice lift. Without opening the oven door, reduce oven temperature to 350°F and bake another 10 to 12 minutes or until tops are set and spring back to the touch.
How to Bake the Best Banana Muffins
Start with quality ingredients – Use soft, ripe bananas and a high quality vanilla extract for the best flavor. Creamy vanilla yogurt amps up the both the flavor and texture of these muffins, and helps keep them soft and moist.
Make the crumb topping – Combine brown sugar, flour, cinnamon, and salt in a small bowl; add melted butter and vanilla, and toss mixture with a fork until crumbly. Chill topping in the freezer until needed.
Make muffin batter – Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl; make a well in the center of the mixture. Combine mashed banana, yogurt, melted butter, egg, and vanilla in a medium bowl; add banana mixture to dry ingredients and gently stir in just until incorporated.
The secret to baking moist, tender banana muffins is mixing the batter just until combined. It’s perfectly ok (and encouraged!) for the mixed batter to be lumpy.
Bake muffins – Fill muffin cups 3/4 full of batter and sprinkle evenly with crumb topping. Bake muffins in preheated oven for 5 minutes at 425°F, then reduce the heat to 350°F and continue baking for 10 to 12 minutes, until muffins are golden. Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool completely.
Make vanilla glaze – Whisk together melted butter, salt, vanilla, powdered sugar, and milk in a small bowl until smooth. Drizzle glaze over muffins and let set before serving.
Freezing Tips
Cool muffins completely on a wire rack. Once muffins are cool, wrap in a layer of plastic wrap and then a layer of foil, or place in a freezer bag. Freeze muffins up to 2 months for best texture and flavor.
The best way to reheat frozen muffins is in the oven. Wrap muffins in foil and warm in a 350°F oven for about 10 minutes or until heated through. You can also reheat muffins in the microwave for about 20 to 30 seconds. Add vanilla glaze just before serving.
More easy banana recipes:
- Easy Chocolate Chip Banana Bread
- Coconut Macadamia Banana Bread
- Toffee Banana Bread
- Mocha Banana Bread
Did you try this Banana Crumb Muffin Recipe? Let me know by leaving a comment and rating below!
Print
Best Ever Banana Crumb Muffins
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Total Time: 37 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
Brighten up breakfast with banana crumb muffins! Crowned with brown sugar crumb topping and drizzled with vanilla glaze, these are the BEST banana muffins! Recipe makes 12 muffins.
Ingredients
Crumb Topping
- 1/2 cup light brown sugar
- 1/2 cup all-purpose flour
- 1/2 tsp cinnamon
- pinch of salt
- 3 Tbsp unsalted butter, melted
- 1 tsp vanilla extract
Muffins
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup mashed ripe banana
- 3/4 cup low-fat vanilla yogurt, at room temperature
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 large egg, lightly beaten
- 1 1/2 tsp vanilla extract
Glaze
- 1 Tbsp unsalted butter, melted
- pinch of salt
- 1 tsp vanilla extract
- 3/4 cup powdered sugar
- 2 Tbsp milk
Instructions
- Preheat oven to 425°F and line a 12-cup standard muffin pan with paper liners; spray lightly with nonstick spray.
- Make crumb topping: Combine brown sugar, flour, cinnamon, and salt in a small bowl; add melted butter and vanilla, and toss mixture with a fork until crumbly. Chill topping in the freezer until needed.
- Make muffins: Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl; make a well in the center of the mixture. Combine mashed banana, yogurt, melted butter, egg, and vanilla in a medium bowl; add to flour mixture and fold in just until incorporated.
- Spoon batter into prepared baking cups, filling each cup 3/4 full of batter. Sprinkle evenly with crumb topping.
- Bake muffins: Place muffin pan in the oven and bake for 5 minutes at 425°F. Reduce temperature to 350°F and continue baking 10 to 12 minutes (for a total baking time of 15 to 17 minutes), until muffins are golden and a toothpick inserted in the center comes out clean or with a few crumbs attached. Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool.
- Make glaze: Whisk together melted butter, salt, vanilla, powdered sugar, and milk in a small bowl. Drizzle glaze over muffins and let set before serving.
- Store muffins in an airtight container at room temperature overnight, or refrigerate for 2 to 3 days. Warm before serving.
Notes
The equipment section above contains affiliate links to products I use and love!
I have made tons of muffins in my lifetime, but this is the best muffin I have ever made. Moist and delicious. I didn’t have yogurt so I substituted 1/2 cup of buttermilk.
Thanks so much, Donna! 🙂 That’s so nice to hear!
I made these muffins with whole milk yogurt because that is what I had in the fridge, and I also added a cup of coarsely chopped pecans to the batter. These muffins came out gorgeous! My picky husband absolutely loved them. He took them to his office and they were loved and devoured by all. Thanks for such a lovely recipe.
That’s so nice to hear, thank you Debbie! 🙂
This is probably the best muffin I have ever eaten!! Amazing recipe!!
Hi Aly, so happy to hear that! 🙂
I made these this weekend and they are really yummy. They are very light with an interesting combination of flavor and texture. Thanks for a delicious and favorite new muffin!
Thank you so much, Connie! So glad you tried this recipe! 🙂
These muffins are so delicious! They’re moist, flavorful, and lighter in texture than banana bread. I’ve made them with plain Greek yogurt and also full fat sour cream and both work great. The first time I made them I didn’t melt the butter for the crumb topping, and while the topping still tasted yummy, it was a bit crumbly and messy to eat. Second time, I melted the butter as the recipe states and the topping was perfect and stayed put. The icing really provides the wow factor, but they’re good enough on their own without it!
Thanks so much, Deanna! So happy you tried this recipe! 🙂
I’m out of vanilla extract! What’s your favorite brand? Vanilla paste too!?
Hi Nicole, my favorite is Rodelle!
I made the muffins and OMG!!! They are wonderful! And they keep, without refrigeration, for several days. I also turned them into mini-muffins for an event we are attending and the recipe makes 36 minis. Thank you for such a wonderful addition to my muffin list!
I made these today and they were amazing
Thank you so much, that’s wonderful to hear! 🙂