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.

Marta

Anyone knows nutritional value of these muffins?

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!!!

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