Coffee Cake Banana Bread Muffins – These Coffee Cake Banana Bread Muffins are the perfect treat for any time of day. With a soft, fluffy banana bread base and a crunchy cinnamon crumb topping, these muffins are sure to please anyone’s taste buds. Top it off with a simple vanilla glaze for a delightful finish.
These muffins have become a household favorite in my family. My husband is not usually a fan of banana bread, but when he tried these muffins, he couldn’t stop raving about them. The combination of the sweet banana bread and the crunchy crumb topping is just too good to resist. We’ve made them for brunches, afternoon snacks, and even as a dessert. I guarantee that once you try these muffins, they’ll become a staple in your household too.
Why You’ll Love These Coffee Cake Banana Bread Muffins?
These muffins are the perfect balance of sweet and crunchy. The banana bread base is moist and fluffy, with just the right amount of sweetness from the ripe bananas and sugar. The cinnamon crumb topping adds a crunchy texture and a warm, comforting flavor that pairs perfectly with the banana bread. The vanilla glaze gives a delightful finishing touch, adding just the right amount of sweetness to tie everything together. These muffins are easy to make and perfect for any occasion, from a quick breakfast on the go to a cozy afternoon snack.
Ingredients:
Crumb topping:
- 85 grams (6 tbsp.) melted butter, cooled if hot
- 100 grams (1/2 cup) packed brown sugar (dark brown preferred)
- 1 teaspoon ground cinnamon
- 120 grams (1 cup) all-purpose flour
Muffins:
- 3 overripe bananas, mashed
- 133 grams (2/3 cup) granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 79 ml (1/3 cup) vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 180 grams (1 1/2 cups) all-purpose flour
- 1 teaspoon baking soda
Glaze:
- 60 grams (1/2 cup) powdered sugar
- 1 tablespoon cream or milk
- 1/2 teaspoon vanilla extract
Directions:
Preheat your oven to 375°F (190°C). Line a muffin pan with muffin liners and set aside.
Make the crumb topping: In a medium-sized bowl, combine melted butter, brown sugar, and cinnamon. Add the flour and mix until fully incorporated. The mixture will be mushy, but that’s normal! Using a fork, continually mix until the mixture is crumbly, breaking apart any overly large clumps as necessary. Set aside.
Make the muffin batter: In a large bowl, mash the overripe bananas and add granulated sugar, cinnamon, and salt. Beat in the vegetable oil, eggs, and vanilla extract. Add the flour and baking soda and gently mix until combined. Be careful not to overmix!
Scoop the batter into the muffin pan, filling each cup two-thirds of the way full.
Add the crumb topping: Top each muffin with just enough crumb topping to fully cover the tops, gently pressing it into the batter as you go.
Bake the muffins: Place the muffin pan in the preheated oven and bake for 15-16 minutes or until the centers are fully baked and a toothpick inserted comes out clean.
Cool and glaze: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Meanwhile, make the glaze by mixing powdered sugar, cream or milk, and vanilla extract in a small bowl. Drizzle the glaze over the fully cooled muffins and serve. Enjoy!
Notes:
- For the best texture, use ripe or overripe bananas. They should be brown and spotty on the outside, which means they’re soft and sweet on the inside.
- If you don’t have muffin liners, you can grease the muffin pan with cooking spray or butter. However, muffin liners make it easier to remove the muffins and keep the pan clean.
- Be careful not to overmix the batter, as this can lead to tough and dense muffins. Mix until the ingredients are just combined and no lumps of flour remain.
- The crumb topping may seem mushy at first, but it will turn crumbly as you mix it with a fork. If it’s too dry, you can add more melted butter to help it stick together.
In conclusion, these Coffee Cake Banana Bread Muffins are a delicious and unique twist on traditional banana bread. With the addition of a crumbly, cinnamon streusel topping and a sweet glaze, these muffins are sure to satisfy any sweet tooth. The recipe is easy to follow and can be made in under an hour, making it perfect for a quick breakfast or snack. Whether you’re a banana bread fan or just looking for a new and exciting muffin recipe, these Coffee Cake Banana Bread Muffins are definitely worth trying.
FAQs
Can I use frozen bananas instead of fresh ones?
Yes, you can use frozen bananas in this recipe. Simply thaw them at room temperature or in the microwave before mashing them. Keep in mind that frozen bananas may release more moisture than fresh ones, which can affect the texture of the muffins.
Can I use a different type of sugar for the crumb topping?
Yes, you can use white granulated sugar, light brown sugar, or a combination of both. Dark brown sugar will give the crumb topping a richer flavor and darker color.
Can I add nuts or chocolate chips to the muffin batter?
Absolutely! Feel free to add chopped nuts, chocolate chips, or dried fruit to the batter for extra flavor and texture. About 1/2 to 1 cup should be enough, depending on your preference.
How should I store the muffins?
Store the muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months. To thaw, let them come to room temperature or microwave them for a few seconds.
Can I make this recipe into a loaf instead of muffins?
Yes, you can! Simply pour the batter into a greased loaf pan and sprinkle the crumb topping over the top. Bake at 350°F (180°C) for about 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Coffee Cake Banana Bread Muffins
Ingredients
Crumb topping:
- 85 grams 6 tbsp. melted butter, cooled if hot
- 100 grams 1/2 cup packed brown sugar (dark brown preferred)
- 1 teaspoon ground cinnamon
- 120 grams 1 cup all-purpose flour
Muffins:
- 3 overripe bananas mashed
- 133 grams 2/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 79 ml 1/3 cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 180 grams 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
Glaze:
- 60 grams 1/2 cup powdered sugar
- 1 tablespoon cream or milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin pan with muffin liners and set aside.
- Make the crumb topping: In a medium-sized bowl, combine melted butter, brown sugar, and cinnamon. Add the flour and mix until fully incorporated. The mixture will be mushy, but that's normal! Using a fork, continually mix until the mixture is crumbly, breaking apart any overly large clumps as necessary. Set aside.
- Make the muffin batter: In a large bowl, mash the overripe bananas and add granulated sugar, cinnamon, and salt. Beat in the vegetable oil, eggs, and vanilla extract. Add the flour and baking soda and gently mix until combined. Be careful not to overmix!
- Scoop the batter into the muffin pan, filling each cup two-thirds of the way full.
- Add the crumb topping: Top each muffin with just enough crumb topping to fully cover the tops, gently pressing it into the batter as you go.
- Bake the muffins: Place the muffin pan in the preheated oven and bake for 15-16 minutes or until the centers are fully baked and a toothpick inserted comes out clean.
- Cool and glaze: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Meanwhile, make the glaze by mixing powdered sugar, cream or milk, and vanilla extract in a small bowl. Drizzle the glaze over the fully cooled muffins and serve. Enjoy!
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