These Banana Cinnamon Crumb Muffins are soft, moist, and full of warm, comforting flavor. I love how the sweet banana base is topped with a buttery cinnamon crumble and finished with a drizzle of smooth maple glaze. They come together easily and make the perfect treat for breakfast, brunch, or a midday snack. Each bite offers a delightful mix of tender muffin and crisp topping.

Why I’ll Love This Recipe

• I get the perfect balance of moist banana flavor and spiced crumble topping.

• They’re easy to make—no mixer needed.

• The crumb topping gives a bakery-style finish I love.

• The maple glaze adds just the right amount of sweetness.

• It makes a small batch—just enough for a few days without going stale.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Cinnamon Crumb Topping

• 5 tablespoons unsalted butter, melted

• 3/4 cup all-purpose flour

• 1/2 cup light brown sugar, packed

• 1 teaspoon ground cinnamon

For The Banana Muffins

• 1/2 cup unsalted butter, melted and cooled slightly

• 1/4 cup granulated sugar

• 1/4 cup light brown sugar, packed

• 2 large eggs, at room temperature

• 1 teaspoon vanilla extract

• 2 large ripe bananas, mashed (about 1 cup)

• 1 and 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/4 teaspoon salt

For The Maple Glaze

• 1/2 cup powdered sugar

• 1 tablespoon pure maple syrup

• 1 to 2 teaspoons heavy cream (as needed for consistency)

Directions

1. Preheat the oven to 350°F (175°C). Lightly grease 10 muffin cups or line them with paper liners.

2. Make The Crumb Topping: In a bowl, combine melted butter, flour, brown sugar, and cinnamon. Mix with a fork until large crumbs form. Set aside.

3. Make The Muffin Batter: In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.

4. Add the eggs and vanilla extract. Whisk until well combined.

5. Stir in the mashed bananas until fully incorporated.

6. In a separate bowl, whisk together the flour, baking soda, and salt.

7. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.

8. Assemble The Muffins: Spoon a small amount of batter into each muffin cup (about halfway full). Add a sprinkle of crumb topping, then top with a bit more batter and finish with more crumb topping on top.

9. Bake for 25 to 27 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Cool for another 5 minutes before glazing.

11. Make The Glaze: Whisk together powdered sugar, maple syrup, and 1 teaspoon of cream. Add more cream if needed to reach a drizzleable consistency. Drizzle over the warm muffins and let set.

Servings And Timing

• Yield: 10 muffins

• Prep Time: 15 minutes

• Bake Time: 25 to 27 minutes

• Total Time: 40 to 45 minutes

Variations

• I sometimes add 1/3 cup chopped walnuts or pecans to the batter for extra crunch.

• If I want deeper spice, I stir 1/2 teaspoon cinnamon directly into the muffin batter.

• For a healthier twist, I replace half the flour with whole wheat flour.

• I occasionally skip the glaze if I want a less sweet option.

• I can swap maple syrup with honey in the glaze, though the flavor will change slightly.

Storage/Reheating

• I store these muffins in an airtight container at room temperature for up to 2 days.

• To extend freshness, I refrigerate them for up to 5 days.

• For longer storage, I freeze the muffins (individually wrapped) for up to 1 month.

• To reheat, I warm a muffin in the microwave for 10 to 15 seconds or in a 325°F (160°C) oven for 5 to 7 minutes until heated through.

FAQs

How Ripe Should The Bananas Be?

I always use bananas that are heavily speckled or nearly black—they give the best sweetness and texture.

Can I Make These Muffins Ahead Of Time?

Yes, I often bake them the night before and store them in an airtight container. The flavor gets even better the next day.

Can I Skip The Crumb Topping?

I can, but I don’t recommend it—the cinnamon topping adds great flavor and texture. If I want less topping, I just reduce the amount.

Can I Make These Gluten-Free?

Yes, I substitute a gluten-free 1:1 flour blend. I make sure it contains xanthan gum for the best structure.

Can I Turn These Into Mini Muffins?

Absolutely. I use a mini muffin pan and reduce the baking time to around 12 to 15 minutes.

Conclusion

These Banana Cinnamon Crumb Muffins are the kind of treat I keep coming back to. They’re easy to make, taste amazing warm or at room temperature, and give me the cozy flavors of banana, cinnamon, and maple in every bite. Whether I’m baking for guests or just a quiet morning, they always hit the spot.