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

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)

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.

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!

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.

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.

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.

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;-)

In baking, sugar is always considered a wet ingredient

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.

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.

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.

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

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.

Best banana muffin ever. Multiple repeat requests

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.

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

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.

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!

Add a tsp of vanilla to batter, why not

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.

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.

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!!

These banana crumb muffins are absolutely AMAZING!!!

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...

I have made this recipe many times and love the basic ingredients, but felt that it needed a boost of flavor. So, I did the following and the results were amazing!! To the topping, I added 2 tablespoons of brown sugar and 1 extra tablespoon of butter. To the wet ingredients, I used 1 stick of salted butter and added 1 teaspoon of vanilla. I also used 1/2 cup brown sugar and 1/4 cup white sugar. To the dry ingredients, I added 1 teaspoon of vanilla. I get rave reviews for these muffins!

Made these for the first in mini size for 16 minutes and the full 10 to cool. They’re the best muffins I’ve ever made, and I think this recipe leaves so much room for adding all kinds of other flavors and textures.

I made these with all purpose flour and they were very light and delicious. Then I tried making them with King Arthur Measure for Measure gluten free flour. With the gluten free flour the muffins were tasty, but not as light. Any suggestions for improving the gluten free version?

Yummy! I agree with others....these were light and fluffy and overall winners. I followed several recs:1. Added chopped walnuts to crumble 2. Substituted flour in crumble with 1:1 whole wheat flour and oats3. Used 1:1 mix of whole wheat flour and white flour in muffin 4. Used 1:1 mixture of brown sugar and white sugar in muffin mix (no change in amt)5. I added a dash of cinnamon and nutmeg to muffin mix.These muffins were perfect!!!!