Banana bread muffins boast everything that a good banana bread should be: tender, moist and full of banana flavor with the added bonus of a buttery crumb topping. These muffins will exit your oven quicker than a loaf of banana bread will, shoring up the time between baking and banana bread muffin enjoyment!
Every kitchen deserves a tried a true banana bread recipe. I have baked many over the years and am pleased to report that this particular version of banana bread delivers in both flavor and texture. Banana bread can quickly dry out or be much too dense and stodgy. To ensure the muffins stay moist and tender, butter is beaten into the dry ingredients using the reverse creaming method. A healthy amount of sour cream and ripe, mashed banana are less likely to weigh down the batter after the butter and dry ingredients are combined first. The batter is delicious on its own when baked, but the addition of a buttery, cinnamon-y crumb topping that crisps in the oven really makes this recipe sing. These banana bread muffins can easily be baked in a loaf pan instead, studded with an addition of nuts or chocolate chips for good measure.
WHY YOU WILL LOVE THIS RECIPE
- -Tender, moist and flavorful: Banana bread recipes can sometimes be too dry or too dense. This recipe employs lots of butter, sour cream and ripe, mashed banana incorporated in a strategic way to ensure the batter doesn’t get weighed down or dried out in the oven.
- -Clever technique: Most banana bread recipes call for a traditional creaming method where butter and sugar are beaten first, followed by the addition of eggs and so on. I find this method tiring because of all the scraping down in between ingredient additions. I also find that batter is easily over-worked this way and can sometimes bake up tough and not tender. By employing the reverse creaming method, butter is beaten into the dry ingredients first, followed by the wet ingredients. This method promotes a more tender crumb.
- -Kid friendly: Banana bread in muffin form will delight any child for breakfast or a snack!
- -Freeze well: These muffins can be made ahead, frozen and defrosted for later enjoyment.
- -Use overripe or frozen bananas! Most of us turn to banana bread recipes when we have an abundance of bananas that are a little too ripe to enjoy on their own. However frozen bananas can also be used with success if they are first thawed and drained thoroughly.
- -Endlessly customizable: This recipe will bake up a dozen delicious, classic banana muffins with or without crumb topping. The batter can also be baked in a 9 x 5 or 9 x 4 loaf pan to make banana bread with or without a crumb topping. Chopped nuts and/or chocolate chips can also be folded into the batter before baking either muffins or bread.
KEY INGREDIENTS AND SUBSTITUTIONS
- –Unbleached all purpose flour: To make these muffins a little heartier, you could try substituting half of the all purpose flour with whole wheat pastry flour.
- –Ground cinnamon and vanilla extract: Ground cinnamon and vanilla extract show up in both the batter and the crumb topping of this recipe. They compliment the banana flavor well.
- -Granulated sugar and brown sugar: Brown sugar alone can be used in this recipe instead of half granulated and half brown. I would not recommend using just granulated sugar and no brown sugar. Either dark or light brown sugar can be used.
- -Salted butter: I prefer to use salted butter in my baking. If you are concerned about the salt level feel free to reduce or leave out the addition of sea salt in the batter and crumb topping. Unsalted butter can be used instead.
- -Extra large eggs: I use the eggs that our hens lay when I bake, which tend to be extra large or jumbo sized. If you are unsure about the size of your eggs, I wouldn’t fret about it.
- -Bananas: This recipe calls for 1 cup of ripe, mashed banana. Depending on the size of your bananas, you will probably need 2-3. Frozen bananas can be used but be sure to thaw and drain them completely before adding them to the batter.
- -Full fat sour cream: I have never tried a reduced fat sour cream in this recipe because I enjoy the flavor and moisture that full fat provides. Plain, whole milk yogurt can be used instead.
- -Old fashioned oats: Quick oats can be used instead of old fashioned oats in the crumb topping.
FAQS
- -Can I use frozen bananas? Yes, if the bananas are thawed and drained completely before adding them to the batter. I recommend letting them thaw and drain overnight to ensure there is very little added moisture left and that they are no longer cold at all.
- -Can I make banana bread instead of muffins? Absolutely! Instead of baking the batter individually in a 12-count muffin tin, you can bake the batter with or without the added crumb topping in a greased 9 x 5 or 9 x 4 loaf pan at 350 degrees F for 40-50 minutes, or until a cake tester comes out mostly clean.
- -Can I add nuts or chocolate chips? Of course! Feel free to add 1 cup (113 grams) of chopped nuts or 1 cup (170 grams) of chocolate chips. Chopped walnuts or pecans would be delicious in this recipe and regular or mini chocolate chips work well.
- -Can I freeze these muffins? These muffins freeze very well. I like to set them on a tray and let them sit in the freezer until they are solid, then transfer them to a freezer-safe container or bag. They can be frozen for up to 3 months. Please note that when defrosted, the crumb topping will no longer be crisp, but still delicious.
This recipe was inspired and adapted from multiple sources, including my mother’s banana bread recipe, Smitten Kitchen and Sally’s Baking Addiction.
Banana Bread Muffins
A recipe for banana muffins with crumb topping
Equipment
- 1 stand mixer with a paddle attachment or hand mixer with beaters
- 1-2 medium or large mixing bowls
- 1 set of measuring spoons
- 1 large spatula
- 2 ounce disher scoop
- 12 count muffin tin
- 12 paper muffin liners
Ingredients
For the muffins
- 1 1/2 cups (190 grams) all purpose flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (105 grams) brown sugar
- 1/2 cup (113 grams) salted butter, cubed at room temperature
- 2 extra large eggs
- 1 tsp vanilla extract
- 1/2 cup (114 grams) full fat sour cream or plain, whole milk yogurt
- 1 cup (227 grams) mashed banana (about 2-3 large, very ripe bananas)
For the crumb topping
- 6 tbsp (45 grams) all purpose flour
- 1/4 cup (23 grams) old fashioned oats
- 6 tbsp (75 grams) granulated sugar
- 1/4 cup (50 grams) brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt
- 1/2 tsp vanilla extract
- 1/4 cup (57 grams) salted butter, cubed at room temperature
Instructions
To make the muffin batter
- Preheat a conventional oven to 425 degrees F. Line a 12-count muffin tin with paper liners and lightly grease them with pan spray.
- In a large mixing bowl or the bowl of a stand mixer, combine the flour, baking soda, salt, granulated and brown sugars.
- Distribute the cubes of salted butter evenly onto the dry ingredients. If using a stand mixer, secure the bowl and the paddle attachment. On medium low speed, beat the butter into the dry ingredients until a cohesive dough begins to form. Bits of butter will be visible and that's ok. If using a hand mixer, beat the butter and dry ingredients for a couple of minutes, circling around the bowl. This process is called reverse creaming.
- Next, beat the eggs one at a time into the batter, letting each egg fully incorporate before adding the next. Beat in the vanilla extract, sour cream and finally the mashed banana. Scrape the bottom and sides of the bowl with a spatula thoroughly to make sure the batter is well combined.
- Using 2 ounce disher scoop, portion the batter evenly among among the cups of a 12-count muffin tin. Next, make the crumb topping. If you choose to forego the crumb topping, proceed to the baking instructions below.
To make the crumb topping
- In a mixing bowl, combine the flour, oats, granulated sugar, brown sugar, cinnamon and salt. Stir to combine. Add the cubed butter and begin kneading with you clean hand until the butter incorporates into the dry ingredients to form a crumble.
- Top each muffin with equal amounts of the crumb topping.
To bake the muffins
- Bake the muffins with or without the crumb topping at 425 degrees F for 5 minutes. Then reduce the oven temperature to 350 degrees F and continue to bake for 12-15 minutes more, or until a cake tester comes out mostly clean. The initial high oven heat will help the muffins rise and dome properly.
- Remove from the oven and let cool to room temperature. Store in an airtight container at room temperature for 3-5 days. Note that the crumb topping will soften over time.
Notes
- Using frozen bananas: Bananas must be thawed and drained completely before adding them to the batter. I recommend letting them thaw and drain overnight to ensure there is very little added moisture left and that they are no longer cold at all.
- Making banana bread instead of muffins: Instead of baking the batter individually in a 12-count muffin tin, you can bake the batter with or without the added crumb topping in a greased 9 x 5 or 9 x 4 loaf pan at 350 degrees F for 40-50 minutes, or until a cake tester comes out mostly clean.
- Adding nuts or chocolate chips: Feel free to add 1 cup (113 grams) of chopped nuts or 1 cup (170 grams) of chocolate chips. Chopped walnuts or pecans would be delicious in this recipe and regular or mini chocolate chips work well.
- Freezing: These muffins freeze very well. I like to set them on a tray and let them sit in the freezer until they are solid, then transfer them to a freezer-safe container or bag. They can be frozen for up to 3 months. Please note that when defrosted, the crumb topping will no longer be crisp, but still delicious.
