King Arthur Flour's Banana Crumb Muffins Recipe (2024)

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Sarah

I've made these 3 times in the past few months.

The lightest, airiest muffins I've ever made myself, by a mile.

My family loves the crumb topping, so I now double that part of the recipe.

And I cut the sugar to 1/2 cup instead of 3/4 and they're still very sweet (I think I could cut further).

Great recipe!

Elizabeth Z

This recipe was soooo good!

Recommend brown sugar in the crumble instead of white, and maybe chopped pecans or walnuts in the crumble as well. Less flour in the crumble.

E

metric!topping:• 60 g AP flour• 53 g brown sugar (50 g if using white sugar as written)• 1 tsp cinnamon• 57 g buttermuffins:• 180 g AP flour• 6g baking soda• 4g baking powder• 1/2 tsp salt [varies]• 3 bananas• 149 g sugar• 1 egg• 75g butteringredient weights c/o King Arthur's website (https://www.kingarthurbaking.com/learn/ingredient-weight-chart)

Margaux Laskey, Staff Editor

I don't know why I was surprised, but these are so good! They really are lighter than your typical banana bread (which I also love, but it can be a little heavy). I made these for a friend who is recovering from surgery, so I upped the fiber a bit by using 1 cup whole wheat pastry flour and 1/2 cup regular and used a 1/4 C oats to the streusel in place of the same amount of flour. I also cut back the sugar to 1/2 cup. It wasn't missed.

Amanda

Just made this recipe for the first time, based on previous comments I made the following changes:
for the crumb I used 100% whole wheat flour and added cacao nibs
in the batter I used a mixture of 3/4 c white & 3/4 c whole wheat flour
I increased to 4 super ripe bananas to supplement moisture
and only 1/4 cup sugar in the batter they were still plenty sweet for me!
I also added a 1/2 tsp vanilla
scooped into regular and mini muffin tins
delish!

Debi

If your bananas are not ripe enough for this or any other recipe requiring very ripe bananas, you can roast them before mashing them. Set unpeeled bananas on a sheet pan or cookie sheet (line with parchment paper - sometimes the bananas leak) & roast for about 20 min. at 250 F. Flip the bananas over halfway through roasting. Large bananas may take up to 30 min. The skins will turn dark bronze-brown. Let cool completely on the pan before peeling and mashing.

Raph

The best a mushy old banana can become. I have made these numerous times, usually with only 1/2 cup sugar and 1/2 whole wheat flour. They always turn out great.I saw that sometimes bigger crumbs sink into the batter and those that don’t get a bit too crispy for my taste. To avoid that, I bake the muffins without the topping for 10 minutes, take them out, add the crumbs and then finish baking them. Works wonderfully.

C in DC

These are great & the recipe is very flexible/forgiving, as noted by Den - I only had 1 banana, so added 1 heaping cup fresh blueberries & an extra egg, also used combo of King Arthur GF 1:1 & almond flour. Also used brown sugar in both muffin & crumble (do add a bit of salt here as suggested by Alex - excellent contrast!).
Re: paper muffin cups, I used these without fear, despite the dire warnings. No discernible consequences other than easier clean up;-)

Sue

Delicious. There is nothing wrong with using paper liners if you spray them with a little cooking spray first. I'm surprised that wasn't in the directions since this recipe comes from King Arthur Flour and they usually tell you to do that in their muffin recipes.

n

In baking, sugar is always considered a wet ingredient

Ron

Very nice! Trying out some new health foods, I made the following substitutions, all successful: 1/2 cup hemp hearts for 1/2 cup flour; coconut oil for the butter, and topped with chia seeds. Also added some walnuts. Delicious.

martha

Great recipe! I just substituted sweet potato for banana. I added some apple sauce for moisture, and spices to accent the sweet potato - cinnamon, nutmeg, cardamom, and ginger. Also I cut the sugar a bit and added a 1/3 cup of molasses.

mjb

These are incredibly light and no where near as dense as a banana bread loaf. I used 4.5 overripe bananas and only 1/3 cup of sugar and they were plenty sweet. The topping really adds the sweetness. These also freeze amazingly well. I placed them in a single layer in a storage container and am able to take out one at a time. I put the muffin in the microwave at high temp for about 25 seconds and they are perfect. I think these will be my go to from now on when I have overripe bananas.

JoeyS

After reading the comments, I made some adjustments. For crumble: subbed brown sugar for white, did half the flour and half oats. For the muffins, did half whole wheat flour and half ap, added 1 tsp of vanilla, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cloves and 1/4 tsp ginger. Best muffins i've made in a while! so light and flavorful

anonymous

For a slightly healthier version, I cut the sugar to 1/2 cup, substituted in 3/4 cup whole wheat flour, and skipped the crumb topping altogether. I added 1/2 teas cinnamon to the batter to still get a cinnamon flavor. They came out great - still fluffy and plenty sweet.

Chase

This muffin recipe is one of my favorites. I made this into 3 small loaves this time and added chocolate chips. Baked at 350° for 35 minutes.

Andrea

Used 4 bananas and 1/4c butter in batter and it worked well. Needed to cook an extra 8 minutes.

Ingrid

Awesome recipe! I’ve been making it for over a year now as an alternative to banana bread. Started using Harvest Spice from Selefina in place of the cinnamon and it made it taste even better and the house smell like Autumn.

margy

Half whole wheat half white 3/4C each1/4 cup sugar4 bananas

CS

Best banana muffin ever. Multiple repeat requests

Erin

Made as written, delicious! Very pretty for a brunch or to share with a friend, and lighter than a typical banana bread. Next time, I will try subbing brown sugar in the topping, reducing sugar in both topping and muffin by a bit, and subbing some whole wheat pastry flour.

Liz

I make as is but split the batter and add chocolate chips to one half (child) and walnuts to the other half (me). Beautiful!

Mac

I’ve made these many times. Originally following the recipe exactly. Now I add walnuts and a mix of spices (white pepper, cardamom, cinnamon, nutmeg) whatever is on hand. I’ve also substituted olive oil instead of butter when I was out and it still worked great.

Michael

Delicious muffins is the verdict in our house. I followed the recipe almost exactly but reduced the sugar slightly and they were light and tasty and worth making.Thanks!

Quinn

Add a tsp of vanilla to batter, why not

kelly

Nice and light. Might add some orange zest, grated nutmeg and cinnamon to the batter. A bit more salt. Added toasted walnuts to the streusel.

Emily P

What a delight! I will never make banana bread again. Just make these instead.I reduced sugar to 1/2 cup based on comments of sweetness. I had to cook for 25min.

Lisa

I incorporated alot of the suggestions (less white sugar in the batter, and brown sugar instead for the topping mixture) and then i made up one of my own. Instead of a "crumble" topping, I creamed the mixture by slightly warming the butter and then placed a dollop in each centre of the batter. Yummmmm!!

Heather

These banana crumb muffins are absolutely AMAZING!!!

RDZ

This is really wonderful. The best muffins I've ever made, and easy... I did add slivered almonds and a few raisins, but it didn't need these additions...

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King Arthur Flour's Banana Crumb Muffins Recipe (2024)

FAQs

What is the secret to moist muffins? ›

How to Make Homemade Muffins Moist: Our Top Tips
  1. Tips to Make Homemade Muffins Moist.
  2. Keep Wet and Dry Ingredients Separately.
  3. Add All Flavorings Last.
  4. Consider Paper Liners.
  5. Don't Overfill the Muffin Cups.
  6. Check the Temperature of Your Oven.
  7. Test if Muffins Are Fully Cooked.
  8. Top Your Muffins with Flavor.
Aug 9, 2021

Why is my banana muffin hard? ›

Afterwards, the lower temperature is for them to bake evenly. If you left them at the initial high temperature for the whole baking time you will end up with a hard crust and raw center. My Banana Muffins use the two temperature approach and are filled right to the top.

How do you make muffins rise higher? ›

Start the oven on high

Bake your muffins at 400°F for the first 5 minutes, then drop the temperature to the more standard 350°F for the remainder of the bake time. This method sparks the leavening agents (especially baking powder) in the batter to react quicker, creating that gorgeously risen top.

How do you make the top of muffins crispy? ›

The secret to produce a crispy, crackly muffin top was to sprinkle a generous amount of sugar over each muffin. The sugar melts the muffin top, causing it to spread more, and gives it a crunchy texture. I decided to try this same technique on this banana muffin recipe, too.

What not to do when making muffins? ›

Here are some common mistakes that might be causing this:
  1. Over mixing the batter.
  2. Overfilling the muffin tray.
  3. Leaving the muffins in the pan after they have baked.
  4. Berries, nuts, and chocolate chips sink to the bottom.
Mar 12, 2019

Is it better to use butter or oil in muffins? ›

Using oil as a substitute for butter in muffins can result in a lighter and more tender crumb, but it may also produce a slightly different flavor, depending on the type of oil used. Applesauce can also be used as a substitute for butter in muffins, as it provides moisture and can help to keep the muffins tender.

How do you keep banana muffins moist? ›

The Best Way to Store Muffins

Let them cool for no more than five-to-10 minutes in the pan, then transfer them to a wire rack to finish cooling completely. STEP TWO: Line an airtight storage container with paper towels. The paper towels will act like a “sponge,” absorbing the moisture the muffins emit as they age.

Why is my banana muffins not moist? ›

To make banana muffins moist, make sure you're using a solid ratio of dry to wet ingredients. I found the muffins to be dry without the addition of liquid, but a couple Tablespoons of milk solved the problem.

Why are my banana muffins wet inside? ›

You Use Too Much Banana

Fight the urge to use more banana than called for in your recipe. Using too much banana could make your bread heavy and damp in the center, causing it to appear undercooked and unappealing.

What does adding more eggs do to muffins? ›

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery.

Should you let muffin batter rest? ›

Quickbreads and muffins are hydrating batters, which means the flour absorbs the liquid over time, resulting in a very moist muffin, and improving the flavor. So let your muffin batter rest, up to 24 hours if possible.

Why are bakery muffins so much better? ›

The best bakery-style crumb muffins start with cake flour

Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much. What is this?

Do you put sugar on top of muffins before baking? ›

Scoop the batter into the muffin cups, filling each cup to the top. Sprinkle generously with coarse sugar. Bake 20 minutes or until golden brown and set in the center of the muffin. Let cool for 5 minutes, run a butter knife around each muffin and remove to a wire rack.

What makes muffins rise baking soda or powder? ›

Baking soda becomes activated when it's combined with both an acidic ingredient and a liquid. Upon activation, carbon dioxide is produced, which allows baked goods to rise and become light and fluffy (1).

What ingredient goes on top of the muffins before baking? ›

Choose from a variety of options, such as streusel crumbs or sugar crystals, which go on the muffins before baking, or a glaze, which you can drizzle on after the muffins are baked and cooled.

What oil is best for moist muffins? ›

Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.

How do you moisten baked muffins? ›

First, prick the muffin tops all over with a toothpick. Next, pour your liquid of choice (e.g., milk or fruit juice) into a bowl, dip a pastry brush into it, and brush the tops of the muffins. The liquid will seep into the muffin's interior, soaking the crumb and softening the muffins, turning them as good as new.

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