These soft banana crumb muffins are finished with a crunchy crumb topping and stuffed with chocolate chips!
Banana bread. Whether you’re a first time baker or an experienced home cook, you’ve made it at least once during quarantine. I know I have! In times like this, it’s nice that something as simple as banana bread can unite all of us.
As much as I love banana bread, sometimes you just want to eat something a little bit lighter. That’s where these banana crumb muffins come in! They taste just as good as banana bread, if not better, and are also faster, more convenient, and more portable. Not to mention, they’re fantastic for a quick on-the-go breakfast or even a snack! I personally love making these muffins on Sunday evening for rushed Monday mornings.
One of my favorite things about this recipe is just how quick and easy it is. You can have tender, delicious banana muffins in under an hour! There’s no crazy special ingredients needed either!
Craving more muffins? I’ve got a whole list you can check out here!
Tips and Tricks for Banana Crumb Muffins
Overmixing: It’s really important to only mix this batter until just combined! A batter that has been overmixed will result in a tough, chewy muffin. As soon as you can’t see any more dry streaks of flour, stop mixing.
Chocolate Chip Banana Crumb Muffins
Course: Breakfast, Snacks12
muffins15
minutes20
minutes45
minutesThese banana crumb muffins are tender, with a crunchy crumb topping and lots of chocolate chips.
Ingredients
- Crumb Topping
1/2 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup (4 tablespoons or 1/2 stick) unsalted butter, room temperature
- Muffins
1 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
3 large, ripe bananas, mashed
1/3 cup unsalted butter, melted and cooled
1/4 cup brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 and 1/4 cup semi-sweet chocolate chips
Instructions
- Crumb Topping
- Preheat oven to 375°F. Grease a 12-cup muffin pan or line with cupcake liners.
- Stir the flour, brown sugar, cinnamon, and salt together in a medium bowl. Add butter and use a fork to combine until topping is dry and crumbly. Set aside.
- Muffins
- In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, salt, and nutmeg together. Set aside.
- Mix the bananas, butter, brown sugar, granulated sugar, egg, and vanilla extract in a medium bowl.
- Slowly add the wet ingredients to the dry ingredients and whisk together until just combined. Gently fold in the chocolate chips with a wooden spoon.
- Spoon the batter into the prepared muffin pan. Sprinkle crumb topping over the muffins.
- Bake for 20-25 minutes or until a toothpick inserted into the center of the muffins comes out clean. Let cool in the pan for 5 minutes before removing the muffins from the pan and placing them on a wire rack to finish cooling.
Notes
- Make Ahead: Muffins can be made up to 3 days ahead; store in an airtight container at room temperature.
