Coffee Cake Banana Bread Muffins Recipe

Introduction

These Coffee Cake Banana Bread Muffins combine the rich flavors of ripe bananas with a cinnamon-spiced crumb topping. Perfectly moist and tender, they make a delicious breakfast treat or an afternoon snack. A simple glaze adds a sweet finishing touch that brings everything together.

Ingredients

• 6 tablespoons butter, melted (if hot, cool before using)
• 1/2 cup brown sugar, packed (dark brown recommended)
• 1 teaspoon ground cinnamon (for crumb topping)
• 1 cup all-purpose flour (for crumb topping)
• 3 overripe bananas, mashed
• 2/3 cup granulated sugar
• 1 teaspoon ground cinnamon (for batter)
• 1/2 teaspoon salt
• 1/3 cup vegetable oil
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour (for batter)
• 1 teaspoon baking soda
• 1/2 cup powdered sugar (for glaze)
• 1 tablespoon cream or milk (for glaze)
• 1/2 teaspoon vanilla extract (for glaze)

Instructions

1. Step 1: Preheat the oven to 375°F. Line muffin pans with liners and set aside.
2. Step 2: Make the crumb topping by combining melted butter, brown sugar, and 1 teaspoon cinnamon in a medium bowl. Add 1 cup flour and mix until fully combined. Using a fork, mix continuously until the mixture becomes crumbly and breaks apart evenly. Set aside.
3. Step 3: In a large bowl, combine mashed bananas, granulated sugar, 1 teaspoon cinnamon, and salt. Beat in the oil, eggs, and 2 teaspoons vanilla extract until smooth.
4. Step 4: Add 1 1/2 cups flour and baking soda to the wet ingredients. Gently mix until just combined; avoid overmixing to keep the muffins tender.
5. Step 5: Scoop the batter into the prepared muffin cups, filling each about two-thirds full.
6. Step 6: Evenly top each muffin with the crumb topping, gently pressing it down to adhere to the batter.
7. Step 7: Bake for 15–16 minutes, or until a toothpick inserted into the center comes out clean. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. Step 8: Prepare the glaze by whisking together powdered sugar, cream or milk, and vanilla extract in a small bowl. If the glaze is too thick, add a splash more cream or milk to reach desired consistency.
9. Step 9: Drizzle the glaze over the cooled muffins before serving for a sweet finishing touch.

Tips & Variations

• Use very ripe bananas for the best natural sweetness and moistness in the muffins.
• If you prefer, swap the vegetable oil for melted coconut oil for a subtle flavor twist.
• For a nutty crunch, sprinkle chopped walnuts or pecans over the crumb topping before baking.
• Gluten-free flour blends can be used in equal amounts for a gluten-free version.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. When reheating, warm in the microwave for 15-20 seconds or in a low oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use oil instead of butter in the crumb topping?

Butter is preferred for the crumb topping’s texture and flavor, but you can substitute oil if needed. The topping may be less crisp and rich but will still work.

Can these muffins be made dairy-free?

Yes, use a dairy-free butter substitute and a plant-based milk for the glaze to make these muffins dairy-free without sacrificing taste.

Coffee Cake Banana Bread Muffins Recipe

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★★★★★

4.6 from 107 reviews

Delight in these moist and flavorful Coffee Cake Banana Bread Muffins featuring a tender banana bread base topped with a sweet cinnamon crumb and finished with a smooth vanilla glaze. Perfect for breakfast or a cozy snack, these muffins combine the richness of ripe bananas with a classic coffee cake crumb topping for a comforting treat that’s easy to make and sure to please.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 16 minutes
• Total Time: 31 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crumb Topping

• 6 tablespoons butter, melted (if hot, cool before using)
• 1/2 cup brown sugar, packed (preferably dark brown)
• 1 teaspoon ground cinnamon
• 1 cup all-purpose flour

Muffins

• 3 overripe bananas, mashed
• 2/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/3 cup vegetable oil
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda

Glaze

• 1/2 cup powdered sugar
• 1 tablespoon cream or milk
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the muffins.
2. Prepare Muffin Pan: Line your muffin pan(s) with paper liners and set aside for easy removal and cleanup.
3. Make Crumb Topping: In a medium bowl, combine the melted butter, brown sugar, and cinnamon. Add the flour and mix thoroughly until fully incorporated. The mixture will be mushy initially; continue mixing with a fork until it breaks up into crumbly pieces, free of large clumps. Set aside.
4. Mix Muffin Batter: In a large bowl, mash the overripe bananas. Add the granulated sugar, cinnamon, and salt, stirring to combine. Beat in the vegetable oil, eggs, and vanilla extract until smooth.
5. Incorporate Dry Ingredients: Add the flour and baking soda to the wet mixture and gently fold together until just combined. Avoid overmixing to ensure tender muffins.
6. Fill Muffin Cups: Spoon the batter into the muffin liners, filling each about two-thirds full to allow space for rising.
7. Add Crumb Topping: Evenly distribute the crumb topping over each muffin, pressing it gently into the batter so it adheres well.
8. Bake Muffins: Place the pan in the preheated oven and bake for 15 to 16 minutes, or until a toothpick inserted into the muffin centers comes out clean, indicating they are fully baked.
9. Cool Muffins: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before glazing.
10. Prepare Glaze: In a small bowl, whisk together the powdered sugar, cream or milk, and vanilla extract until smooth. If the glaze is too thick, add a little more cream or milk to reach a drizzleable consistency.
11. Glaze Muffins: Drizzle the glaze over the cooled muffins for a sweet finishing touch. Serve and enjoy.

Notes

• Use overripe bananas for the best natural sweetness and moisture.
• Allow melted butter to cool before mixing to prevent it from cooking the sugars.
• Do not overmix the batter to ensure the muffins stay tender and moist.
• Pressing the crumb topping lightly into the batter helps it adhere and bake into a delicious crust.
• Ensure muffins are fully cool before glazing to prevent the glaze from melting and running off.
• The glaze thickness can be adjusted by adding more or less liquid depending on your preference.
• Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: banana bread muffins, coffee cake muffins, cinnamon crumb topping, vanilla glaze, breakfast muffins, easy banana recipes