Coffee Cake Banana Bread Muffins Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the muffins.
- Prepare Muffin Pan: Line your muffin pan(s) with paper liners and set aside for easy removal and cleanup.
- 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.
- 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.
- 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.
- Fill Muffin Cups: Spoon the batter into the muffin liners, filling each about two-thirds full to allow space for rising.
- Add Crumb Topping: Evenly distribute the crumb topping over each muffin, pressing it gently into the batter so it adheres well.
- 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.
- 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.
- 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.
- 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
