Strawberry Banana Crumb Muffins
Strawberry Banana Crumb Muffins are soft, fluffy, and bursting with sweet strawberry and creamy banana flavors, topped off with a crunchy crumb topping. They are comforting, straightforward to make, and perfect for busy mornings or leisurely brunches.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1 cup sliced strawberries
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter (melted)
- 1/4 cup brown sugar (for topping)
- 1/2 teaspoon cinnamon (for topping)
- 1/4 cup oats (for topping)
Instructions
- Preheat the oven to 375°F (190°C).
- Line a muffin pan with paper liners or grease it with butter or cooking spray.
- In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, beat the eggs, then stir in the mashed bananas, sliced strawberries, melted butter, and vanilla extract.
- Pour the wet mixture into the dry mix and stir gently.
- In a small bowl, mix together brown sugar, oats, cinnamon, and melted butter for the crumble topping.
- Spoon the muffin batter into the prepared cups, filling each about 2/3 full and topping with the crumb mixture.
- Bake for about 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins rest in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Use very ripe bananas for the best sweetness. Don't skip the crumb topping! They can be frozen for later. Frozen strawberries can be used, just ensure they are thawed and drained.