Cinnamon Crumble Banana Muffins (Soft, Bakery-Style, Easy to Make)

Soft cinnamon crumble banana muffins made with ripe bananas and brown sugar. Easy, bakery-style muffins perfect for breakfast or snacks.

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Introduction

There’s something deeply comforting about banana muffins baking in the oven—the warm aroma, the promise of a tender crumb, and that first bite that feels like a hug. These Cinnamon Crumble Banana Muffins take everything you love about classic banana muffins and elevate them with a buttery, cinnamon-sugar crumble topping that feels straight out of a bakery case.

This recipe is perfect for using up overripe bananas and comes together with simple pantry staples. Whether you’re baking for a cozy weekend breakfast, a lunchbox treat, or an afternoon snack with coffee, these muffins strike the perfect balance between wholesome and indulgent. They’re soft, moist, lightly sweet, and finished with a golden crumble that adds irresistible texture.

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Why You’ll Love This Recipe

• Bakery-style results at home: The cinnamon crumble topping adds that professional, bakery-inspired touch.
• Perfect use for ripe bananas: The riper the bananas, the better the flavor and natural sweetness.
• Simple ingredients: No fancy tools or specialty items required.
• Soft and moist texture: Thanks to melted butter, brown sugar, and bananas.
• Great for make-ahead: These muffins store and freeze beautifully.
• Kid-friendly and adult-approved: Sweet enough to feel like a treat, balanced enough for breakfast.

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A Breakdown of the Ingredients

Muffins

• Ripe bananas: The foundation of flavor and moisture. Very ripe bananas with brown spots work best.
• Butter (melted): Adds richness and keeps the muffins tender.
• Egg: Helps bind the batter and gives structure.
• Brown sugar: Provides sweetness and a subtle caramel flavor that pairs perfectly with banana.
• All-purpose flour: Creates a soft but sturdy crumb.
• Baking soda & baking powder: The combination ensures proper rise and fluffiness.
• Vanilla extract: Enhances the sweetness and overall flavor.

Cinnamon Crumble Topping

• Butter: Creates rich, buttery crumbs.
• All-purpose flour: Gives structure to the crumble.
• Brown sugar: Sweetens and caramelizes as it bakes.
• Ground cinnamon: Adds warmth and spice that complements the bananas beautifully.

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How to Make the Recipe

1. Preheat and prep:
   Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
2. Mash the bananas:
   In a large bowl, mash the bananas until mostly smooth. Stir in the melted butter.
3. Mix wet ingredients:
   Add the egg, brown sugar, and vanilla extract. Mix until well combined and smooth.
4. Add dry ingredients:
   Stir in the flour, baking soda, and baking powder. Mix just until incorporated—avoid overmixing.
5. Fill the muffin tin:
   Divide the batter evenly among the muffin cups, filling each about ¾ full.
6. Make the crumble topping:
   In a small bowl, combine butter, flour, brown sugar, and cinnamon. Mix with a fork or your fingers until crumbly.
7. Top and bake:
   Sprinkle the crumble evenly over each muffin. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool:
   Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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How to Store the Recipe

• Room temperature: Store muffins in an airtight container for up to 2 days.
• Refrigerator: Keep in a sealed container for up to 5 days.
• Freezer: Freeze muffins individually wrapped or in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm gently before serving.

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Tips for Making the Recipe

• Use very ripe bananas: More brown spots = more flavor and moisture.
• Don’t overmix: Stir just until the flour disappears to avoid dense muffins.
• Even crumble distribution: Press the crumble gently into the batter so it sticks while baking.
• For extra warmth: Add a pinch of cinnamon to the muffin batter itself.
• Mini muffins: Reduce bake time to 12–15 minutes for bite-sized treats.

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My Favorite Bread and Muffin Recipes

FAQs

Can I make these muffins dairy-free?
Yes—substitute melted dairy-free butter or coconut oil for the butter.

Can I use white sugar instead of brown sugar?
You can, but brown sugar adds more moisture and depth of flavor.

Why did my muffins sink?
Overmixing or opening the oven door too early can cause muffins to collapse.

Can I add mix-ins?
Absolutely! Chocolate chips, chopped walnuts, or pecans work beautifully.

How do I reheat muffins?
Warm in the microwave for 10–15 seconds or in a low oven until just heated through.