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They might be the best muffins I've made, no joke. The are so soft and cakey with light banana flavor and a subtle tart from the Greek yogurt that keeps them from being too sweet. The crumble on top is crusty, buttery--those delightful chunks that you want to pull off with your fingers, first. These are brunch-y, summer party muffins, or just damn delicious muffins for you in your house in your slippers.

I used granulated sugar in the crumble, but brown is great (more caramelized chunks) as well.

Notes: Neutral oil is grape seed.


Ingredients: 2 eggs at room temperature, 2 medium overripe bananas, 1 tsp. vanilla extract, 6 tbsp. neural oil, 1/2 cup plain Greek yogurt, 1/2 cup milk, 2 cups self-rising flour, 1/8 tsp. salt, heaping 1/2 cup sugar. For the crumble: 6 tbsp. cup softened butter, 1/2 cup sugar, 2/3 cup all-purpose flour, pinch of salt.

Makes about 16 muffins.

1. Preheat oven to 400*, paper line and spray 16 muffin cups, you'll need two standard muffin tins, or to bake in separate batches.

2. Mash bananas with the eggs in a bowl to combine. Add vanilla extract, oil, Greek yogurt and milk. Whisk well until thick and smooth. Set aside.

3. In a large bowl, whisk flours, salt and sugar. Make a well, then pour in the wet ingredients. Mix lazily, chunky batter is best.

4. Make crumble: Mix flour, salt and sugar together in a small bowl. Add butter, and using a fork, combine the mixture until it resembles crumbly chunks.

5. Fill each muffin cup half full, then place good sprinkle of crumble in each. Continue filling with batter (on top of the crumble) so muffins are 3/4 full.

6. Sprinkle each muffin top with crumble. Bake for 20 minutes, or until risen and lightly colored.

Tip: If you don't have self-rising flour, use all-purpose and add 1 generous tsp. of baking powder.

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