Banana Crumb Muffins

My husband stopped at the gas station the other day and walked out with a packaged banana muffin.

A muffin. Wrapped in plastic wrap. From the gas station.

I just…I don’t even…what was he thinking?

Then he had the nerve to complain that it wasn’t very good.

Ya think?

So I made muffins to teach him a lesson. I’m not sure what the lesson was. Maybe, if you buy gross packaged food I’ll recreate it at home for you?

Or maybe his sham of a muffin just made me hungry for the real thing.

Who can say?

Banana Crumb Muffins

These muffins are so moist and the crumb topping really takes them over the top. Mix in some chopped walnuts or pecans for some extra flavor and crunch!


For the muffins:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
For the crumb topping:
1/3 cup packed brown sugar or Sugar In The Raw
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter, cold


Preheat the oven to 375 degrees. Line a muffin tin with papers.
In a large bowl, mix together the dry ingredients.
In a medium bowl, beat together the bananas, sugar, egg, and butter until well combined.
Stir the banana mixture into the dry ingredients until just combined. Lumps are okay.
Spoon the mixture into the muffin tins.
To make the crumb topping, add all ingredients to a small bowl and work them together with a pastry cutter until you have coarse crumbs. If you're using Sugar In The Raw, the mixture won't come together as well as it does with brown sugar, but it provides a crunchy topping. Either option works great.
Sprinkle the crumb topping evenly over the muffins.
Bake for 18 minutes, or until toothpick inserted in the center comes out clean.


recipe from