1 1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

3 ripe bananas, mashed

3/4 cup granulated sugar

1 egg

1/3 cup melted unsalted butter

1 tsp vanilla extract

For the topping:

1/2 cup brown sugar

1/4 cup flour

1 tsp cinnamon

2 tbsp cold butter, cubed

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Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease the cups.
In a large bowl, mash bananas. Stir in sugar, egg, melted butter, and vanilla until combined.
In a separate bowl, whisk flour, baking soda, and salt. Fold into wet ingredients until just combined.
In a small bowl, mix brown sugar, flour, and cinnamon. Cut in cold butter until coarse crumbs form.
Fill muffin cups halfway with batter. Top generously with crumb mixture, pressing lightly.
Bake for 20–25 minutes until golden and a toothpick inserted comes out with moist crumbs.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Use overripe bananas for best flavor and sweetness.

Do not overmix the batter to keep muffins tender.

For a crunchy topping, use very cold butter and handle minimally.

Muffins can be frozen for up to 2 months.

To reheat, microwave for 15–20 seconds or warm in a 300°F oven for 5–7 minutes.