Lemony Banana Crumb Muffins

With a crunchy topping and sweet flavor, these banana and lemon crumb muffins make a great go-to dessert.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 181 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 tablespoons all-purpose flour
• 1 cup self-rising flour
• 1 large egg
• 1 pinch ground cinnamon
• 1 pinch ground nutmeg
• 1 tablespoon unsalted butter
• 1 banana, mashed
• 1 pinch lemon zest, or to taste
• 2 teaspoons lemon juice, divided
• 1 small lemon, zested
• 0.5 teaspoon baking soda
• 0.5 cup white sugar
• 0.33333334326744 cup milk
• 0.25 cup brown sugar
• 0.33333334326744 cup all-purpose flour
• 1 tablespoon sweetened flaked coconut, or to taste
• 0.33333334326744 cup unsalted butter

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C) and grease a 12-cup mini muffin pan.

Step 2

Combine brown sugar, flour, coconut, and lemon zest in a bowl for crumb topping. Rub in butter until the mixture is coarse and crumbly.

Step 3

Add 1 teaspoon lemon juice to milk and let sit until curdled, about 5 minutes.

Step 4

Cream white sugar and butter in a medium bowl. Mix banana and egg together in another bowl and add lemon zest, remaining lemon juice, and vanilla extract. Add the banana mixture to the creamed butter and sugar and stir well. Add the curdled milk and stir lightly into the mixture.

Step 5

Combine self-rising flour, all-purpose flour, baking soda, salt, nutmeg, and cinnamon in a large bowl. Pour in the banana mixture and stir until just combined.

Step 6

Bake in the preheated oven until golden, 10 to 12 minutes. Let cool slightly in the pan before removing to a wire rack.

Step 7

Drop by heaping spoonfuls into the prepared muffin pan, filling about 1/8 inch higher than the cups, ensuring nice, top-heavy muffins. Sprinkle with the crumb topping, lightly pressing it into the batter so it doesn't fall off and melt during cooking.