Banana crumble-top muffins

Delicious banana muffins with a crunchy crumble topping
Recipe category:
Suggested age:
Time required:
45 minutes plus
Serving number:
Skills developed:
Mixing, Measuring, Melting, Baking

What you need for this recipe:


  • 225g self-raising flour
  • 5ml spoon (level) baking powder
  • 5ml spoon ground cinnamon
  • a pinch of salt
  • 85g caster sugar
  • finely grated zest of 1 lemon
  • 2 medium ripe bananas, peeled
  • 115g butter, melted
  • 175ml milk
  • 2 medium eggs, beaten

For the crumb topping:

  • 15g butter
  • 25g plain flour
  • pinch of ground cinnamon
  • 15g demerara sugar 


  • mixing bowl
  • wooden spoon
  • fork
  • measuring jug
  • measuring spoons
  • small grater
  • muffin tray
  • muffin cases
  • cooling rack
  • oven gloves 


  1. Pre-heat the oven to 200°C/gas mark 6.
  2. Sift the flour, baking powder, cinnamon and salt together into a large bowl. Stir in the sugar and lemon zest.
  3. Mash the bananas together until smooth then stir into the flour mixture with the melted butter.
  4. Add the milk and beaten eggs to the bowl and stir until just mixed together. Do not over mix as this will make the muffins 'heavy'.
  5. Line a 12-hole large muffin tray with paper muffin cases. Divide the mixture between the holes, reserving the remaining mixture to be cooked later.
  6. In a small bowl, rub the remaining butter, flour and cinnamon together until the mixture resembles fine breadcrumbs. Stir in the demerara sugar.
  7. Sprinkle the breadcrumb mixture over the top of the muffins and cook them in the preheated oven for 20–25 minutes or until well risen and firm to the touch.
  8. Remove the tray from the oven and leave the muffins to cool in the tray for at least 5 minutes. Then transfer the muffins to a cooling rack to cool completely.
  9. Then repeat with the remaining butter and crumb mixture until all the mixture is cooked. 


Mixing Measuring Melting Baking Sweet 7-11 45 minutes plus