These amazingly moist and delicious banana muffins with Crumb Topping have tons of sweet banana flavor and a nice crunch from chopped pecans. Easy to make with beautiful bakery-style muffins tops and piled high with a crunchy crumb topping. Great for breakfast or snacks and on the table in just 30 minutes.
I’ve still got bananas ripening up on my trees faster than I can use them! I’ve already made Nutella Banana Bread, Banana Bread Waffles, Baked Banana Doughnuts and frozen some for future smoothies. It seems all that was left to make was some kind of muffin. I bet some of you would love to have the problem of too many fresh bananas and, even though I complain that they all ripen at once, I love it too.
These muffins are a take off from my coffee cake blueberry muffins but using flour in place of the Bisquick. I love to whip them up for a special treat and they’re great to grab for a quick breakfast-on-the-go.
The absolutely best part about these banana muffins, besides how delicious they taste, is there are no special ingredients needed except the buttermilk. I know what you’re saying, I don’t ever have buttermilk in my house! Not a problem! It’s super easy to make your own buttermilk with normal ingredients that you probably already have on hand.
How to make buttermilk quickly and easily
Take 1/4 cup of whole milk and remove 3/4 teaspoon. Add 3/4 teaspoon lemon juice and let it sit for 5 minutes. It will curdle the milk slightly just like real buttermilk. Use the complete 1/4 cup.
Now on to the good part! These banana nut muffins can be in your mouth in 30 minutes! Yep, see the simple steps below and you’ll be savoring the flavor in no time.
How to make Banana Nut Muffins
- Mash bananas.
- Add melted butter and vegetable oil and mix well.
- Stir in both sugars.
- Add eggs and vanilla extract
- Finally add buttermilk, stir.
- Set aside.
- Combine dry ingredients.
- Stir into wet ingredients until just combined. Do not overmix!
- Fold in nuts.
- Divide evenly into prepared muffin pan.
How to make crumb topping
- To make crumbs, combine flour, brown sugar, salt and very cold butter. Add cinnamon if desired.
- Mash with fork then use your fingers to mix thoroughly until it looks like small crumbs.
- Sprinkle on each muffin and bake at 425 degrees for 8 minutes. Without opening oven door, turn temperature down to 350 degrees and bake another 7 minutes.
- Remove and let cook on rack in pan for 10 minutes then lift out carefully and let cook completely on rack.
- When cool, dust with powdered sugar.
They can be eaten right away, placed in a ziploc bag for a few days or frozen. When you’re ready to eat one, just place in microwave for 30 seconds and enjoy!
Just look at the beautiful banana inside the muffin. I can’t get enough of these.
Suggestions & tips for making these banana muffins your own.
- Use 1/2 cup butter instead of 1/4 cup vegetable oil and 1/4 cup butter
- Use 1 cup light brown sugar instead of 1/2 cup granulated sugar and 1/2 cup light brown sugar. This will produce a denser, darker muffin than if using the combination of sugars.
- You can substitute 1 cup of wheat flour for half of the white flour.
- Lastly, you can change out the nuts for chocolate chips or peanut butter chips.
Sit back, relax and enjoy with a glass of milk or your morning coffee.
These amazingly moist and delicious banana muffins have tons of sweet banana flavor and a nice crunch from chopped pecans. Easy to make, complete with bakery-style muffins tops, and piled high with a crunchy crumb topping. Great for breakfast or snacks and on the table in just 30 minutes.
- 3-4 ripe bananas about 1 heaping cup, mashed
- 1/4 cup salted butter melted (if using unsalted butter, up salt amount to 1/4 teaspoon)
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 eggs
- 1/4 cup buttermilk
- 1 to 1-1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup chopped nuts chocolate chips or peanut butter chips
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/4-1/2 teaspoon cinnamon optional
- 1/8 teaspoon salt
- 1/4 cup butter very cold
- Garnish: Confectioner's Sugar
- Preheat oven to 425 degrees. Either spray a 12-cup muffin pan with nonstick spray or line with cupcake liners.
- In a medium bowl, mash bananas.
- Add melted butter and oil and mix well.
- Stir in both sugars then eggs, buttermilk and vanilla extract.
- In a large bowl, combine flour, baking soda, baking powder and salt.
- Add wet ingredients to dry ingredients and fold over until just combined.
- Fold in chopped nuts, chocolate chips or peanut butter chips.
- Divide batter evenly between 12 muffin cups.
- In a medium bowl, combine flour, brown sugar, salt, cinnamon if using and very cold butter.
- Using a fork, mash all ingredients together. I use my hands after that and work the mixture together until it resembles coarse crumbs.
- Using your hands, sprinkle crumbs on top of muffin batter.
- Bake muffins for 8 minutes at 425 degrees then lower temperature and continue baking for another 7 minutes.
- Test for doneness by inserting toothpick in center of muffin. If it comes out clean or with very few crumbs, the muffins are done. If not, place back in oven for another minute or two.
- Place muffin pan on wire rack and let cool for 10 minutes.
- Once cool enough to handle, remove muffins carefully from muffin pan and let cool remainder of way on wire racks.
- Once cool, sprinkle with confectioner's sugar.
This post was first published on July 14, 2013. Content and photos have been updated.