These Banana Crumble Muffins are a delightful twist on the classic banana muffin, featuring a crunchy crumble topping that adds texture and flavor.
Preheat your oven to 375°F (190°C) and prepare a muffin tin with liners or by greasing it.
Using muffin liners makes cleanup easier and ensures the muffins release cleanly.
In a mixing bowl, combine the flour, baking soda, baking powder, and salt.
Sift the dry ingredients together to ensure even distribution and a lighter texture.
In another bowl, mash the bananas and mix in the sugar, egg, and melted butter.
Use a fork to mash the bananas for a slightly chunky texture.
Combine the wet and dry ingredients, mixing just until moistened.
Avoid overmixing to prevent dense muffins.
Spoon the batter evenly into the prepared muffin tin.
Fill each cup about three-quarters full for a nice dome shape.
In a small bowl, mix the brown sugar, flour, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs.
Use your fingers or a pastry cutter to incorporate the butter evenly.
Sprinkle the crumble topping over the muffin batter.
Press the topping gently into the batter to help it adhere.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling the muffins helps set their structure and enhances flavor.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a hot beverage for a comforting treat.
