The first bite greets you with a tender crumb that’s both pillowy and lightly dense, the ricotta lending a delicate creaminess while ripe banana brings that warm, familiar sweetness — this is exactly what a Banana Ricotta Muffins with Cinnamon Crumble should taste like, with a crunchy, cinnamon-kissed top that gives way to soft, cozy loaf-like centers. The scent fills the kitchen: butter and cinnamon rising with the banana’s caramel notes, promising comfort like a well-loved sweater on a chilly morning.

These muffins are a classic comfort food, perfect for family gatherings because they feel like someone cared enough to make something homemade. They’re easy to share, stack neatly on a platter, and go just as well with a bowl of soup, a simple salad, or a plate of fresh fruit. If you love the gentle tang that ricotta brings to baked goods, you might enjoy a similar loaf: banana bread with ricotta swirl, which carries the same cozy spirit in a different shape. Serve these at brunch, tuck them into lunchboxes, or offer them warm from the oven alongside a steaming cup of tea — they make casual get-togethers feel like careful celebrations.

This version is simple and foolproof, designed for ease without sacrificing flavor. The bowls are few, the steps straightforward, and there’s a satisfying moment when the crumble goes on top and becomes golden and crackly in the oven. Little hands and grandchildren will love the crumble; adults will appreciate the ricotta’s richness that keeps every mouthful soft for days. With a short prep and a predictable bake time, these muffins are the kind of recipe you’ll reach for again and again.

Why this recipe works

This recipe works because it balances texture, flavor, and ease in a way that treats both the baker and the eater kindly. The ricotta is the quiet star: its moist, slightly tangy profile keeps the interior tender without making the batter heavy. When combined with mashed ripe bananas, the result is a moist crumb that feels substantial yet light. The eggs give structure and lift, while the baking powder and baking soda create a gentle rise so the muffins aren’t flat or overly dense. The small amount of melted butter adds richness and a toasty note, while the sugar brings sweetness that is rounded out by the warm cinnamon folded into the dry mix.

Texture plays a big role here. The batter comes together easily and, when baked, yields muffins with soft interiors and a crisp cinnamon crumble on top that adds a pleasing contrast — a little crunch to brighten every bite. The crumble itself is simple: brown sugar and a touch of butter clump into streusel-like pieces that caramelize as they bake, creating pockets of deep, toffee-like flavor across the muffin tops. A pinch of salt in the batter is important; it enhances the banana’s natural sweetness and deepens the ricotta’s flavor without tasting salty.

This recipe is also forgiving. Overmixing is easy to avoid because the method calls for combining wet and dry ingredients just until they come together, so you don’t have to worry about developing too much gluten. The use of both baking powder and baking soda helps ensure a reliable rise whether your bananas are very ripe or just nicely soft. It’s a recipe that suits busy mornings and relaxed afternoons alike, and because it’s dependable, it’s ideal for making ahead — bake in the morning and enjoy through the week, or freeze for a quick treat anytime you need a familiar, comforting bite.

In short, the interplay between creamy ricotta, sweet banana, and crisp cinnamon crumble is what makes these muffins feel both homey and a little special.

How to prepare Banana Ricotta Muffins with Cinnamon Crumble

Start by gathering your ingredients and preheating the oven so everything moves smoothly. Mash the bananas and stir them together with ricotta, sugar, eggs, and vanilla; this is where the batter starts to feel comforting — smooth and fragrant. Whisk the dry ingredients in a separate bowl to make sure the leaveners and cinnamon are evenly distributed, then fold them into the wet mix just until combined. The most satisfying part is spooning batter into the muffin cups and topping each mound with the crumble; watching the streusel turn golden in the oven feels like a small kitchen victory.

Be mindful of texture: the batter will be thicker than cake batter but softer than cookie dough. Mix until smooth when combining wet ingredients, and stop as soon as the dry ingredients are incorporated to avoid tough muffins. When the tops are a warm brown and a toothpick comes out clean, you’ll know they’re done. Let them cool a few minutes in the tin before transferring to a rack — the crumble sets as they cool and the centers finish steaming to a tender finish.

Ingredients

1 cup mashed ripe bananas
1 cup ricotta cheese
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup butter, melted
1/2 cup brown sugar (for crumble)
1/4 cup flour (for crumble)
1 teaspoon ground cinnamon (for crumble)
2 tablespoons butter, melted (for crumble)

Instructions

Preheat the oven to 350°F (175°C). Line a muffin tin with liners.
In a large bowl, combine the mashed bananas, ricotta cheese, sugar, eggs, and vanilla extract. Mix until smooth.
In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
In a small bowl, prepare the crumble by combining brown sugar, flour, cinnamon, and melted butter. Mix until crumbly.
Fill each muffin cup with the batter.
Sprinkle the crumble mixture on top of each muffin.
Bake for 18-20 minutes or until a toothpick comes out clean.
Let cool for a few minutes before transferring to a wire rack.

Serving ideas

A warm bowl of plain yogurt topped with a drizzle of honey pairs nicely and adds a cool contrast.
A plate of sliced seasonal fruit — apples in autumn, berries in summer — keeps things bright and fresh.
A simple green salad with a light vinaigrette can turn these muffins into a casual brunch plate.

Drink pairing: a small pot of black tea or a gentle cup of brewed coffee makes a lovely companion. For a special touch, serve with a glass of cold milk or a mug of hot chai to complement the cinnamon crumble.

Storing this recipe

These muffins keep well for several days when stored properly. In the refrigerator, place them in an airtight container; they will stay fresh for about 3 to 4 days. If you prefer room temperature, keep them covered tightly and eat within 1 to 2 days for best texture.

For longer storage, freeze the muffins. Wrap each muffin in plastic wrap or place them in a freezer-safe bag with as much air removed as possible. They will keep for up to 2 months. To thaw, move them to the refrigerator overnight or leave at room temperature for an hour or so. To revive the crispness of the crumble, warm gently in a 325°F oven for 5 to 8 minutes or pop a thawed muffin into the toaster oven for a few minutes. A quick 15–20 second zap in the microwave also works if you’re short on time, though the topping won’t regain its full crunch.

Label the storage container with the date so you always know how long they’ve been kept. If you’re freezing a batch for later use, consider labeling with the bake date and a note about thawing to make mornings easier.

Simple tips for success

Use ripe bananas and measure carefully. Bananas that are very ripe, with lots of brown speckles, bring the best flavor and moisture. Overly green bananas won’t give as much sweetness or banana character, while overly watery ones can thin the batter. Mash to a smooth consistency so the banana integrates evenly into the ricotta mixture. Spoon and level your flour when measuring or weigh it if you can — too much flour can make muffins dry.
Treat the ricotta gently and avoid overmixing. Ricotta adds creaminess and a subtle tang that keeps the crumb tender. When you mix the wet ingredients, aim for a smooth texture but stop as soon as the dry ingredients are incorporated. Overmixing develops gluten and can lead to tougher muffins. Folding the flour into the wet base with a gentle motion preserves a soft texture. If your ricotta is very wet, give it a quick drain in a fine sieve for a few minutes; you want it moist but not soupy.
Mind the crumble and baking time. The crumble is what gives these muffins a special finish, so aim for a coarse crumb — small clumps and loose pieces rather than a fine powder. Press a little of the crumble on top so it adheres during baking, and watch the oven in the final minutes; every oven runs a touch different. Use a toothpick to check doneness in the center — it should come out clean or with a few moist crumbs, not wet batter. Let the muffins cool briefly in the pan before moving them to a rack so the tops set and the crumble becomes crisp.

Extra note: if you double the recipe, bake in batches rather than crowding the oven, and rotate pans once for even baking. These simple approaches will help you avoid common pitfalls and deliver a loaf-like muffin that’s soft inside with a satisfying cinnamon crunch on top.

Flavor variations

Walnut-Maple Crunch: Fold in 1/2 cup chopped toasted walnuts to the batter and replace a tablespoon of sugar with a tablespoon of maple syrup. The nuts add a pleasant crunch inside, and maple deepens the banana flavor.
Blueberry Ricotta Twist: Gently fold 3/4 cup fresh or frozen blueberries into the batter just before filling the cups. Reduce stirring to avoid crushing the berries. The juicy pops of fruit brighten the ricotta and banana.
Spiced Orange Streusel: Add 1/2 teaspoon ground cardamom and the zest of one orange to the dry mix, and make the crumble with chopped pecans. The citrus and warm spice give the muffins a lively, aromatic lift.

Frequently asked questions

Q: Can I use low-fat ricotta for these muffins?
A: Yes, low-fat ricotta will work. The texture might be slightly less rich, but the muffins will still be tender. If the ricotta seems watery, drain it briefly before mixing.

Q: Can I make these gluten-free?
A: You can substitute a 1-to-1 gluten-free all-purpose flour blend. Keep in mind that texture may shift slightly and you may need to monitor baking time; some blends absorb more moisture.

Q: What if I only have frozen bananas?
A: Thaw frozen bananas and drain any excess liquid before mashing. They often become extra sweet and work well in this recipe; just measure the mashed amount after thawing.

Q: How do I know when the muffins are done?
A: A toothpick inserted in the center should come out clean or with a few moist crumbs. The tops will be golden and the crumble should be set. Avoid overbaking to keep them soft.

Conclusion

These Banana Ricotta Muffins with Cinnamon Crumble are an easy, comforting bake that feels like home in every bite, perfect for slow mornings and warm gatherings. For a slightly different crumb and coffee-shop feel, try a nearby variation found at Banana Coffee Cake Muffins – Justine Doiron. Keep a batch in the freezer for busy mornings, and enjoy the way the ricotta and banana pair with the sweet, crunchy cinnamon topping — a simple pleasure you’ll come back to again and again with Banana Ricotta Muffins with Cinnamon Crumble.

Banana Ricotta Muffins with Cinnamon Crumble