These Banana-Berry Crumble Muffins are a delightful twist on the classic, combining the sweetness of bananas with the tartness of mixed berries, topped with a buttery crumble.
Preheat your oven to 375°F and prepare a muffin tin with liners or by greasing it.
Preheating ensures even baking from the start.
In a large mixing bowl, combine the flour, sugar, salt, and baking powder.
Sifting the dry ingredients can help avoid lumps.
In another bowl, mash the bananas and mix in the egg and milk until smooth.
Use a fork to mash the bananas for a smoother texture.
Combine the wet ingredients with the dry ingredients and mix until just combined.
Avoid overmixing to keep the muffins light and fluffy.
Gently fold in the blueberries and raspberries.
Coating the berries in a little flour can prevent them from sinking.
Fill the muffin cups about 3/4 full with the batter.
Using an ice cream scoop can help portion the batter evenly.
In a small bowl, mix the brown sugar, flour, butter, and cinnamon until crumbly.
Use your fingers to mix for a better crumbly texture.
Sprinkle the crumble topping over each muffin.
Press the topping gently to help it stick to the batter.
Bake the muffins in the preheated oven for 20-25 minutes or until a toothpick inserted comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool for 10 minutes before serving.
Cooling helps the muffins set and makes them easier to remove from the tin.
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