These muffins are so easy to throw together. The tartness of the raspberries makes them not too sweet, and the crumbly topping adds a delicious layer of crunch. They also freeze well, so you can whip them out for a last-minute brunch.
Technique Tip: The riper the bananas, the sweeter your banana bread muffins will be. Don't over mix the batter once you add the flour, as this will make the muffins tough.
Swap Option: Use coconut oil in place of butter, milk in place of natural yogurt, soft brown sugar in place of Demerara sugar or gluten-free, self-rising flour in place of regular self-rising flour.
Preheat oven to 350 F. Grease a 12- or 8-well muffin pan, or line each well with parchment paper or paper muffin molds.2.
To make the crumble topping, combine dry ingredients in a bowl, add melted butter and mix to combine. Set aside.3.
To make the muffins, melt butter in a medium pot or in the microwave. Remove from the heat and whisk in the sugar. Then add yogurt, eggs and baking soda.4.
Mix in bananas. Sift in flour and stir to just combine. Do not over mix the batter.5.
Allow batter to rest for 10 to 15 minutes before adding to muffin wells.6.
Using a spatula, gently fold berries through the batter.7.
Divide batter between muffin wells. Evenly sprinkle crumble mixture on top of each muffin. Bake until muffins rise, are lightly golden and bounce back when gently pressed (20 to 25 minutes for a 12-well pan and 30 to 35 minutes for 8-well).8.
Remove muffins from the oven and allow to stand for 10 minutes before turning them out of the pan. These are best eaten on the day you bake them, but also freeze well for easy breakfasts and snacks later in the week.