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banana muffins with pecan crumble - bethcakes.com

Banana Muffins with Pecan Crumble

Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings 10


Pecan Crumble:

  • ¼ cup packed light brown sugar
  • ½ tsp ground cinnamon
  • ¼ cup 60g unsalted butter, melted
  • ¾ cup 84g all-purpose flour
  • ½ cup finely chopped pecans

Banana Muffins:

  • 1 ½ cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 large egg
  • ¼ cup oil
  • ½ cup whole milk
  • 1 tsp vanilla extract
  • ¾ cup mashed banana


To make the pecan crumble:

  • Combine all ingredients in a bowl and use a fork to mix until all ingredients are evenly coated with butter. Let the mixture remain in small clumps and set aside.

To make the banana muffins:

  • Preheat oven to 400°F. Prepare two muffin pans with lotus-style paper liners (or regular paper liners) by placing one liner in every other cavity. If you’re using lotus-style liners, this recipe makes about 10 large muffins. If you’re using regular paper liners, it will probably make a few more.
  • Combine flour, baking powder, salt, cinnamon, and both sugars in a large bowl; whisk to combine. Add egg, oil, milk, vanilla, and mashed banana. Stir until dry ingredients are incorporated, but a few lumps are okay.
  • Spoon muffin batter into the prepared paper liners about ¾ full. Add a heaping spoonful of the crumble mixture on top, making sure to cover all of the batter.
  • Bake muffins for 5 minutes at 400°F, then lower the oven temperature to 350°F and bake for 15 to 18 minutes, or until a toothpick inserted into the center of the muffins comes out clean (a few crumbs are okay).
  • Remove from oven and cool in pans for 10 to 15 minutes, then transfer to a wire rack to cool completely. Store muffins in an air-tight container at room temperature.


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