Strawberry Banana Crumb Topped Muffins

There's nothing more comforting than a piping hot, steamy muffin from the oven!  This one is bursting with juicy sweet strawberries, and ripe bananas, topped with a delicious crumb topping.  Hello breakfast!

Strawberry Banana Crumb Topped Muffins

I've been slacking in the muffin department.  I've actually made quite a few different kinds but haven't posted any in a LONG time.  So today I'm going to present to you my wonderful Strawberry Banana Crumb Topped Muffins.  They are bursting with sweet strawberries.  You can still get great ones in the markets so pick some up.  Add in a ripe banana that you have sitting around and you have a muffin made in heaven.  But wait!  You have to make sure the you put on this wonderfully simple crumb topping.  It brings some texture to the muffins and makes them extra special!

Perfect for breakfast, brunch, on the go, or as a snack.  These muffins utilize my basic muffing recipe and will whip up in a flash.  The batch makes 6 standard muffins which is great as a small family batch.  Enjoy!

What Ingredients do I need?

• eggs
• milk
• canola oil
• flour
• sugar
• baking powder
• salt
• banana
• strawberries

What different ways can I serve muffins?

• breakfast
• brunch
• snacks
• with coffee or tea
• dessert
• perfect for grab and go breakfasts or snack
• bridal showers
• baby showers
• garden tea parties

Substitutions and Variations

• You can do 1/2 the amount of flour in whole wheat flour if you like

• Use a sugar substitute suited for baking if you like.

• Leave off the crumb topping, or switch the sugar to brown sugar

• Switch up the berries and make blackberry banana muffins.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is not to "overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.

• Purchase a 6 well muffin tin for small batches.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big muffins.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Strawberry Banana Crumb Topped Muffins

yield:  6 muffins

1 egg, beaten

1/4 cup milk

1/4 cup canola oil

1 1/2 cups flour

1/2 cup sugar

1 teaspoon salt

2 teaspoons baking powder

1/2 medium banana, diced

1/2 cup diced strawberries

Crumb Topping:

1/2 cup flour

1/4 cup sugar

4 Tablespoons cold butter, diced

Preheat your oven to 400 degrees.  Spray a 6 well muffin pan with cooking spray and set aside.

To a large bowl add the egg, milk, and canola oil.  Whisk to combine.  Add the flour, sugar, salt, baking powder.  Stir until just combined.  Do not overmix.  Fold in the strawberries and bananas.

To make the crumb topping add flour, sugar, and butter to a small bowl.  Cut in butter in to the mixture until small crumbs forms.  You can use 2 forks or a pastry cutter for this.

Using a large cookie scoop, distribute the batter evenly among the 6 muffin wells.  Spread the crumb mixture evenly among the muffin tops.

Place in the oven and bake for 18-20 minutes until the tops are golden brown and set.  Remove from the oven and allow to cool in the pan for 10 minutes.  Remove from the pan and allow to cool on a wire rack.  Serve.