Banana Bread Crumb Cake Muffin Tops are moist, delicious and loaded with brown sugary, cinnamon crumb topping!
Hello friends! The happiest of Thursday mornings to you. One more day until Fri-day AND the nice, long Labor Day weekend. Woot woot!
If you follow the blog, you know I am not ready for summer to end. As I have mentioned before, I have a hard time with change. I have to e-a-s-e into things. I can’t just turn off the summer switch and go full-blown fall, when technically we still have a few weeks left to savor. I know most kids have already gone back to school, but it’s still in the 90’s around here, so that means it’s not over. Period.
Unfortunately, as a food blogger I have to face the music. Pinterest is breathing down my neck already with pumpkin spice lattes and apple cider! So I have been busy, busy, busy the last few weeks working on some delicious things to share to slowly welcome the upcoming fall season. I’ll have some wonderful comfort food dishes, some lip-smacking appetizers for game day, some decadent little sweets and some satisfying breakfast treats that will make getting up for school so much easier!
So today I am sharing an awesome little breakfast treat for you and the kiddos to enjoy that will hopefully make waking up at the crack of dawn for school a little more appetizing! I came up with these Banana Crumb Cake Muffin Tops with 3 of my favorite people in mind…my son, Sean, who loves banana bread, my brother-in-law, Ken, who loves crumb cake, and my nephew, Brendan, who loves muffin tops. This little muffin top is moist, delicious and loaded with brown sugary, cinnamony crumb topping! Oh friends, you are going to love these beauties!
So get ready guys, I’ve got some good things coming your way this fall! I hope you all enjoy the Labor Day weekend! Safe travels and see you next week!
Ingredients
- 2 very ripe bananas
- 1/4 cup butter melted
- 1/2 cup granulated sugar
- 1 large egg beaten
- 1 tsp. vanilla extract
- 1 cup all-pupose flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- confectioner's sugar for sprinkling if desired
- Crumb Topping
- 3/4 cup light brown sugar lightly packed
- 1/3 cup granulated sugar
- 1 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 3/4 cup 1 1/2 sticks unsalted butter, melted
- 1 1/2 cups all-purpose flour
Instructions
- Preheat oven to 350 degrees.
- Spray muffin top pan with non-stick cooking spray.
- In large bowl mash bananas with fork. Add melted butter and mix with fork until smooth.
- Stir in sugar, egg, and vanilla.
- In small bowl whisk together flour, baking soda, and baking powder. Add to banana mixture and mix until just combined.
- Fill muffin top wells half full.
- For the crumb topping: Mix brown sugar, granulated sugar, cinnamon and salt in a medium bowl.
- Add the melted butter and mix with a fork.
- Add the flour and mix until clumps form.
- Top the muffin top batter generously with the crumb topping.
- Bake at 350 degrees for 15 minutes.
- Remove from oven and cool in pan on wire rack.
- Remove from pan and sprinkle with confectioner's sugar if desired.
I am right there with you, Mary Ann… tightly gripping onto summer and if anyone tries to take it out of my grasp I will snack their hand away. Or bite them. :) I’m a five year old at heart apparently. I am totally going to be THAT girl who still has grilled corn and tomatoes on their blog next week. And I know people will snub their nose at me… and I will be just fine with that. #BloggerPower Anyways, the top of the muffin is By FAR the very best part! You are so gosh darn clever to make that ONLY! Love it! And you flavored it with my favorite things – banana bread and crumbly struesel? Ummm YES!!! I’m all over this one. Pinned! Cheers to a fabulous holiday weekend!! <3
Yes, my nephew taught me well! The muffin top is the BEST part of the muffin! Just like the icing on the donut apparently! Keep doing the grilled corn and tomatoes and I’ll keep following you! I won’t be snubbing my nose at ya! Your recipes are too good!! Enjoy your weekend!
I’m also not ready to let go of summer. Your muffins look fantastic and I’m sure they taste as good as they look. Have a relaxing Labor Day weekend.
Thanks Gerlinde! You too!
I’m hanging on to summer as if I’m holding on to the back of a train by my fingernails! I’m in the south with 90-100 degree heat into October and I won’t let go of these summer temps or the produce until they leave me behind. I’ll totally take some of these banana crumb cake muffin tops for breakfast regardless of the season!
Awesome! Enjoy them Rachelle! Have a great Labor Day weekend!
Your Banana Crumb Cake Muffin Tops look delicious, I could eat one, …. ok, maybe two right now! The muffin tops are the best. I also have two muffin top pans but I don’t use them as often as I should.
We have had a hot and dry summer, our leaves have started falling already since it has been so dry. For the year we are down 6+ inches of rain.
Your photos are very good, you do a great job :) Michael
Thanks so much Michael! You should use your muffin top pan! The tops are always the best part! Enjoy the weekend!
Love these muffin tops! Banana anything is always great :) It’s been easy to hang on to summer here, with a week of 90+ degree weather. Fall will come soon enough, but I’m enjoying this for now!
I agree Jennifer! It was supposed to cool off here today but we are already close to 90! Enjoy your weekend!
These look like the perfect breakfast! That crumb topping-yum!! I can’t wait to see what you have planned for fall. I’m sure it will be some deliciousness!
I love my crumbs!! Have a great holiday weekend!!
I feel like I didn’t have a summer so I’m all for holding on a little longer. Although I’m a fall fanatic and can’t wait for that too. These muffin tops are just amazing!!
Oh Zainab, I am sure you have had your hands full with little Elliott! I’ve been keeping up with your pics of him on IG and he is just beautiful! I would give anything to have those days back when my boys were that tiny! I hope you enjoy these muffin tops if you try them and enjoy your Labor Day weekend!
This recipe makes me happy. You’ve condensed muffins into their best attributes. <3
Awesome! My nephew taught me well! Muffin tops are the best part!
I’ve not even started making fall recipes and my freezer is still packed with pureed pumpkin from last year! I need to start working on cleaning it out and using it for new recipes. I feel the pressure too from Pinterest, but I am resisting, Mary Ann!! Pushing back hard! I’m not ready, and Summer is still going strong here – so when it hits Sept 23, I’ll start my transition. Fabulously delicious, without committing to the whole muffin! I love this idea!! I’m wondering if somehow I could make these without a muffin top pan? Perhaps in the bottom of a muffin pan? Delicious my dear and love that crumb!
I know Traci, I just can’t let the beautiful summer go! I know there are so many wonderful things about fall too, but summer and I just have a thing! Already made my first visit to the food market after the masses left yesterday, and it’s cleared out! Lots of apple cider, mums and pumpkins though! Enjoy your week!
As asked by Traci | Vanilla And Bean, I am also wondering if these can be made in a different pan…I do not yet have a muffin top pan. They do look and sound amazing!
Hi Carol. The muffin top recipes yields 12, but if you use a standard muffin pan you may get 4-6 muffins. You need to bake at the same temp until a tester inserted in the middle of a muffin comes out clean. Enjoy!
These muffins were great. The only issue that I had was that I had a whole bowl of crumb topping left. Only used about a fourth of the crumb topping. So if you are making this recipe with the crumb topping I suggest making an apple crumb pie to use up the huge amount of topping.
Glad you enjoyed them Ashley! I’m all about the crumb topping!
The muffin itself is great. (I did add finely chopped pecan)
My problem: the crumb topping. I have read and reread and I just cannot get it. 3/4 cup melted butter, 3/4 cup brown sugar, 1/3 cup granulated sugar equals liquid. I did make a second batch and doubled the flour and finally got crumbs.
Any recommendations ?
Hi Fran. I’m in the midst of reworking the recipe to re-share sometime soon to the blog. The ingredients for the new crumb topping are as follows: 3/4 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup light brown sugar, firmly packed, 3/4 tsp. ground cinnamon and 6 Tbsp. unsalted butter, melted and cooled. You’ll whisk together all the dry ingredients and then mix in the cooled melted butter with a fork until crumbs form, making sure not to overmix. This should work better! Let me know.