Ingredients:

  • 6 tablespoons (85g) cold unsalted butter, cut into small cubes
  • ½ cup (100g) granulated sugar
  • ½ cup (60g) all-purpose flour
  • ¼ teaspoon ground cinnamon
  • Pinch of salt
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (about 3 medium) mashed ripe bananas
  • ½ cup (120ml) buttermilk (or milk + 1/2 tsp lemon juice/vinegar)
  • Optional: ¼ cup chopped walnuts or pecans

Instructions:

  1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
  2. Combine all crumb topping ingredients in a bowl. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Refrigerate.
  3. In a large bowl, whisk together flour, baking soda, cinnamon, and salt.
  4. In a separate bowl, cream together the softened butter and sugar until light and fluffy.
  5. Beat in the eggs one at a time, then stir in the vanilla extract.
  6. In a small bowl, mash the bananas and add buttermilk. Alternate adding the dry ingredients and wet ingredients to the creamed butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix!
  7. Fill each muffin liner about ¾ full.
  8. Sprinkle the chilled crumb topping generously over the tops of the muffins.
  9. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown.
  10. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.