“From-scratch, tender banana bread muffins topped with bakery style streusel crumb topping!”

Visual learner?  Watch me make these banana bread crumb muffins from start to finish!

Like most folks, my soul is not fully present in the morning until after my morning coffee. Chocolate coffee, no sugar, extra hazelnut almond milk creamer is my usual.

Normally I don’t need a companion for my coffee but this week I made some banana bread muffins and my my my, what a match! If you’re looking for a portable item to take to a brunch or grab and go breakfast, these rustic babies are it! I hadn’t intended on these being anything fancy, just wanted to use up some old bananas but I think I’ll keep these muffins in the rotation for a while!

I found myself hiding a few in the back of the cabinet just to make sure I had enough to last me throughout the week. Hey, in my house there are no dibs with food, you better get it while you can!

banana bread streusel muffins

These banana bread crumb muffins taste like something fresh from a bakery! The banana bread muffin is just that; moist, fluffy, tender banana bread in muffin form. And that cinnamony-sugar streusel crumb topping gives the perfect, light crunch on top. These are some of those muffins where you could seriously eat 4-5 without even feeling it. I had 3. Bananas are loaded with potassium… so, yeah.

It’s like every morning these banana bread muffins just kept getting better and better which is so typical with banana bread in any form.  The crumb topping makes A  LOT so feel free to half the recipe if you’d like. I make the whole batch and store the rest in the fridge for when I make single microwave muffins or mug apple crisps.

*NOTE* Banana bread naturally gets that moist, stickiness on the surface which eventually makes the streusel topping softer once covered and stored. If you are making this for an event and want the topping to remain crunchy, make it the day of the event, and DO NOT cover it until the muffins have cooled completely.

banana bread streusel muffins

Tips for making the BEST Banana Bread Crumb Muffins:

  1. Do NOT over mix the batter. Mix the batter just until the flour is combined.
  2. Slightly underbaking the muffins and allowing them to sit in the hot pan for a few minutes will result in a moist, fluffy muffin. Letting them cook all the way in the oven will result in a dry muffin (boo). Moist crumbs should cling to the toothpick inserted into the center.
  3. Use your finger to pinch some of the crumb topping together if you prefer larger crumbs.
  4. Don’t overdo it with bananas. 1 1/2 cups are plenty. More could result in the texture going from moist and fluffy to soggy.


banana bread streusel muffins


Grab some coffee or milk and enjoy!

banana bread streusel muffins

Get the Recipe: Banana Bread Crumb Muffins

4.20 from 45 ratings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 24 muffins


Crumb Topping

  • 1 cup all-purpose flour
  • 1/2 cup sugar brown sugar
  • 1/2 cup granulated white sugar
  • 1 teaspoon cinnamon
  • 8 tablespoons butter, softened


  • 1 cup granulated white sugar
  • 1/2 cup brown sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon cinnamon
  • 1/2 cup buttermilk
  • 3 bananas, mashed ( about 1 1/2 cups)
  • 1/2 teaspoon lemon juice, optional


  • Preheat oven to 350 F.
  • Line a muffin tin with cupcake liners. Set aside.
  • In a large bowl combine all of the crumb topping ingredients.
  • Use a pastry cutter until mixture is crumbly. Set aside.
  • In a large bowl, cream together butter, brown sugar and white sugar.
  • Beat in eggs and vanilla extract. Seat aside.
  • In a medium bowl, whisk or sift flour, baking soda, baking powder, salt, and cinnamon.
  • Gradually add flour mixture into the wet mixture alternating with the buttermilk.
  • Stir just until combined. (be careful not to overdo it.)
  • Add lemon juice to mashed bananas.
  • Gently fold bananas into the batter.
  • Fill muffin pan 3/4 full of batter.
  • Spoon on enough crumb topping to completely cover the top. (pinch the crumbs together to create larger crumbs if desired. I used a little over 1 T. of topping)
  • Bake for 18-20 minutes.
  • Remove from oven when moist crumbs cling to a toothpick inserted into the center.
  • Let muffins sit in the pan for about 4 minutes (they will continue to cook)
  • Place muffins on a cooling rack to finish cooling.
  • Enjoy!



* The streusel crumb topping makes a lot! Half the recipe if you don't want leftover streusel. I always make the full amount so that I can skip this step when I make future crumb muffins or crisps. Really come in handy
*Store muffins in an airtight container. Banana bread naturally gets a moist and sticky surface as it sits. If you are serving this for an event and want the topping to remaining crunchy, I'd suggest making this the day of.
Cuisine: American
Course: bread, Breakfast, Dessert, Snack
Author: Divas Can Cook
Serving: 0g, Calories: 0kcal, Carbohydrates: 0g, Protein: 0g, Fat: 0g, Saturated Fat: 0g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 0mg, Potassium: 0mg, Fiber: 0g, Sugar: 0g, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg
Tried this recipe?Mention @divascancook on Instagram or tag #divascancook.