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Banana Cinnamon Crumb Muffins

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These Banana Cinnamon Crumb Muffins are tender, moist, and filled with warm banana and cinnamon flavor. Topped with a buttery crumb and finished with a maple glaze, they make the perfect cozy treat for breakfast, brunch, or snacking.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 27 minutes
  • Total Time: 45 minutes
  • Yield: 10 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

    • For the Cinnamon Crumb Topping:
    • 5 tablespoons unsalted butter, melted
    • ¾ cup all-purpose flour
    • ½ cup light brown sugar, packed
    • 1 teaspoon ground cinnamon

 

    • For the Banana Muffins:
    • ½ cup unsalted butter, melted and slightly cooled
    • ¼ cup granulated sugar
    • ¼ cup light brown sugar, packed
    • 2 large eggs, at room temperature
    • 1 teaspoon vanilla extract
    • 2 large ripe bananas, mashed (about 1 cup)
    • 1½ cups all-purpose flour
    • 1 teaspoon baking soda
    • ¼ teaspoon salt

 

  • For the Maple Glaze:
  • ½ cup powdered sugar
  • 1 tablespoon pure maple syrup
  • 1–2 teaspoons heavy cream (as needed for consistency)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease or line 10 muffin cups with paper liners.
  2. Make the Crumb Topping: In a bowl, mix melted butter, flour, brown sugar, and cinnamon 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. Add eggs and vanilla, and whisk until combined. Stir in mashed bananas.
  4. In a separate bowl, whisk together flour, baking soda, and salt. Add dry ingredients to wet mixture and stir until just combined. Do not overmix.
  5. Assemble: Spoon a small amount of batter into each muffin cup (about halfway). Add a sprinkle of crumb topping, then top with more batter and finish with remaining crumb topping.
  6. Bake for 25–27 minutes, or until tops are golden and a toothpick inserted in the center comes out clean.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack. Let cool an additional 5 minutes before glazing.
  8. Make the Glaze: Whisk powdered sugar, maple syrup, and 1 teaspoon cream. Add more cream as needed for drizzling consistency. Drizzle over warm muffins.

Notes

  • Add ⅓ cup chopped walnuts or pecans to the batter for crunch.
  • Stir ½ teaspoon cinnamon into the batter for extra spice.
  • Use whole wheat flour for a heartier version.
  • Skip glaze for a less sweet option or swap maple syrup with honey.
  • Use a mini muffin tin and bake for 12–15 minutes for smaller portions.

Nutrition

Find it online: https://savorymomskitchen.com/banana-cinnamon-crumb-muffins/