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These delicious banana crumb muffins have a buttery cinnamon crumb topping and a delightful cream cheese surprise in the center.
Banana bread was always just "so-so" to me. It was a way to use up bananas that were on their way out, but it wasn't something I got very excited about... until I was introduced to this Banana Crumb Muffins recipe a number of years ago.
Banana Crumb Muffins is one of the most well loved and highest rated recipes EVER published by Allrecipes and once you make them you'll understand why. I adapted this recipe just a bit by adding pecans and oatmeal to the crumb topping which adds the delicious flavor of the pecans and a nice crunch. They've always been a big hit at our house, but just recently I experimented with another new twist which makes them super delicious!
I got the idea from my daughter-in-law Lindsay a few months ago while we were visiting them. We woke up one morning to a wonderful aroma and when we arrived at the breakfast table, she was just pulling a pan of delicious muffins out of the oven. The muffins had a ribbon of sweet cream cheese in the center which made them quite extraordinary.
Her muffins spurred my culinary imagination and I decided to combine the tried and true Banana Crumb Muffin recipe with this cream cheese addition. They have gotten rave reviews from friends. My sweet little granddaughters who were my "sou chefs" today were asking for seconds.
Give these muffins a try. I think they will become a family favorite for you too!
P.S. These Banana Crumb Muffins can do double-duty as a scrumptious dessert! Just warm them for 15-20 seconds in the microwave and place each one on a plate or in a pretty serving bowl. Add some sliced fresh bananas, drizzle with caramel sauce and top with whipped cream or ice cream. Fabuloso! I like to keep some of these in my freezer for what I call "dessert emergencies" 🙂
Delicious banana muffins with a buttery cinnamon crumb topping and a delightful cream cheese surprise in the center.
- For the muffins
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 bananas mashed
- ¾ cup white sugar
- 1 egg lightly beaten
- ⅓ cup butter melted
- 4 ounces cream cheese softened
- 3 tablespoons sugar
- 1 tablespoon flour
- ½ teaspoon vanilla
- 1 egg
- For the topping
- 2 tablespoons packed brown sugar
- 4 tablespoons all-purpose flour
- 2 tablespoon oatmeal
- 2 tablespoons finely chopped pecans or walnuts
- ½ teaspoon ground cinnamon
- pinch of salt
- 2 tablespoons butter melted
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Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups, or line with muffin papers.
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In a large bowl, mix together 1 ½ cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon one half of the batter into prepared muffin cups.
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Combine the cream cheese, sugar, flour, egg and vanilla and mix well. Pour a tablespoonful onto the batter in the muffin cups. Top the cream cheese with the remaining muffin batter.
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In a small bowl, mix together brown sugar, 4 tablespoons flour, oatmeal, cinnamon and butter with a fork until mixture forms coarse crumbs. Sprinkle topping over muffins. I like to use a small ice cream scoop to pile the crumbs on top.
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Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. (When I remove muffins from the oven, if the muffin is spilling over the top of the pan, I take a table knife and gently but quickly push the muffin tops back into the pan on all sides - this makes for a nice rounded top and prettier, more uniform appearance.)
Recipe adapted from Allrecipes.com
Tanja Jaeger says
Is there anything I can do with extra cream cheese mixture?
Chris Scheuer says
Hi Tanja, cream cheese will keep in the fridge for a week or more if wrapped tightly. It's great for an appetizer with a little pepper jelly spooned over the top or on bagels.
Debbie says
Hi just wondering, the recipes states 3 bananas and as bananas are all different sizes can you pls tell me how many grams I would need thank you, they look delish
Chris Scheuer says
Hi Debbie, I use medium size bananas and the muffins always turn out. Next time I make them I will weigh them and add that to the recipe.
Debbie says
No worries at all, thank you!
Tillie says
These are amazing! I've tried many banana muffin recipes and this one is the best. Thank you for sharing this recipe.
Chris Scheuer says
Thanks Tillie! So happy you enjoyed them!
Laurie Mitchell says
Made these today. They were a hit, everyone even my picky 10 yr old loved them. Thanks, this will go in the keeper box.
Christy says
Chris-Thanks so much for re posting the recipe! I made the muffins last night & they were wonderful! Each recipe I've made of yours has been terrific...many thanks!
Christy says
Can I please begin by saying that I am not an idiot? That being said...each link in the post seems to take me to either the original banana crumb muffin recipe on allrecipes, or to the main allrecipes site. I can't seem to find your recipe with the cream cheese addition! Can you provide me with some direction?? I'm dying to make these muffins!
The Café Sucré Farine says
I'm so happy you enjoyed these - they're one of our favorites!
Anonymous says
I just made these muffins to bring to work for a 'second breakfast'. The co-workers and I are going out to see the movie "The Hobbit" after work and I think these will be a hit! They turned out great! Thanks for shareing.