Banana Nut Muffins with Crumb Topping
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.
Servings: 12 muffins
Calories: 392kcal
Ingredients
- 3-4 ripe bananas about 1 heaping cup, mashed
- ¼ cup salted butter melted (if using unsalted butter, up salt amount to ¼ teaspoon)
- ¼ cup vegetable oil
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 2 eggs
- ¼ cup buttermilk
- 1 to 1-½ teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup chopped nuts chocolate chips or peanut butter chips
Crumb Topping
- ½ cup all-purpose flour
- ½ cup light brown sugar
- ¼-1/2 teaspoon cinnamon optional
- ⅛ teaspoon salt
- ¼ cup butter very cold
- Garnish: Confectioner's Sugar
Instructions
- 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.
Prepare crumb topping
- 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 to 350 degrees 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.
Notes
Suggestions & tips for making these banana muffins your own.
- Use ½ cup butter instead of ¼ cup vegetable oil and ¼ cup butter
- Use 1 cup light brown sugar instead of ½ cup granulated sugar and ½ 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.
Nutrition
Calories: 392kcal | Carbohydrates: 54g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 208mg | Potassium: 257mg | Fiber: 1g | Sugar: 30g | Vitamin A: 305IU | Vitamin C: 2.6mg | Calcium: 61mg | Iron: 1.8mg
