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The Boat Shed Kitchen

Banana Crumb Muffins

These moist banana crumb muffins are packed with ripe banana flavor, warm cinnamon, and topped with a buttery brown sugar crumb. A quick vanilla glaze takes them over the top. Perfect for breakfast, brunch, or a cozy afternoon pick-me-up.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 muffins
Calories: 280
Ingredients Method Notes

Ingredients
  

Crumb Topping
  • 6 tablespoons butter melted (cool before using)
  • 1/2 cup brown sugar packed (dark brown preferred)
  • 1 teaspoon ground cinnamon
  • 1 cup all-purpose flour
Muffins
  • 3 overripe bananas mashed
  • 2/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
Glaze
  • 1/2 cup powdered sugar
  • 1 tablespoon cream or milk
  • 1/2 teaspoon vanilla extract

Method
 

  1. Preheat oven to 375°F. Line muffin pans with liners.
  2. Combine crumb topping ingredients and crumble with a fork. Set aside.
  3. Mix mashed bananas, sugar, cinnamon, and salt. Add oil, eggs, and vanilla.
  4. Fold in flour and baking soda gently.
  5. Fill muffin cups two-thirds full with batter.
  6. Top with crumb topping, pressing lightly.
  7. See full steps with tips & photos → https://theboatshedcafe.com/banana-crumb-muffins/

Notes

• The riper the bananas, the better the flavor.
• Don’t skip the glaze—it’s simple but makes a big impact.
• You can freeze unglazed muffins and add the drizzle just before serving.