Ingredients
Method
- Gather all ingredients. Preheat oven to 375°F (190°C). Lightly grease or line 10 muffin cups with paper liners.
- Whisk flour, baking soda, baking powder, and salt together in a large bowl.
- Beat bananas, white sugar, melted butter, and egg together in a separate bowl.
- Stir the banana mixture into the flour mixture until just combined.
- Spoon the batter into the prepared muffin cups, filling each approximately 3/4 full.
- Combine brown sugar, flour, and cinnamon in a small bowl. Cut in 1 tablespoon of butter with a fork until the mixture is crumbly, then sprinkle the topping over the muffins.
- Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Serve and enjoy.
Nutrition
Notes
Banana Ripeness: I always wait until my bananas are covered in dark spots because that extra sugar content is what gives these muffins their deep flavor and moist crumb.
Mixing Secret: My best advice is to stir the wet and dry ingredients together until they are just combined, since overworking the batter is the quickest way to end up with a rubbery texture.
Topping Technique: When I prepare the crumbly topping, I prefer using my fingertips to rub the butter into the sugar mixture until it looks like coarse sand with a few larger pebbles.
Storage Tip: These muffins stay soft for about three days in an airtight container, but I often freeze a few individually wrapped in plastic so I can grab one for a quick snack later.
Serving Suggestion: I find that serving these slightly warm with a small pat of salted butter creates a perfect balance against the sweet cinnamon topping.
Ingredient Variation: If you want a deeper molasses flavor, I have discovered that replacing half of the white sugar in the batter with brown sugar makes the muffins even more tender.