Banana Coffee Cake Muffins
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This recipe for banana coffee cake muffins was born when I had 3 large bananas that were too far gone to convince my kids or husband to eat them. I think all banana based bread recipes were born this way. Bananas are one of about 3 foods I won’t eat. I didn’t want to make normal banana bread, which I will eat sparingly, and my husband said he wanted me to make coffee cake (one of his favorite breakfasts). So Banana coffee cake muffins were born and no one was sad about it. It’s kind of a bit time intensive because there are a lot of steps, but if you have over-ripe bananas on hand and want to make something new then you’ll be happy you made this.
PrintBanana Coffee Cake Muffins
Banana bread meets coffee cake in this super moist and packed full of flavor muffin.
- Prep Time: 60 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 14 minutes
- Yield: About 12-14 muffins 1x
Ingredients
Muffin Base-
1 ½ cups flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup mashed ripe bananas (about 2 large bananas)
1/3 cup sugar
¼ cup packed brown sugar
¼ cup sour cream
¼ cup buttermilk
¼ cup oil
1 egg
1 tablespoon vanilla extract
Filling-
2 teaspoons cinnamon
2 tablespoons packed brown sugar
Crumb Topping-
¾ cup flour
1/3 cup packed brown sugar
3 tablespoons sugar
2 teaspoons cinnamon
1/3 cup melted butter
Icing Drizzle-
½ cup powdered sugar
2–3 tablespoons milk or cream
1/4 teaspoon vanilla extract
Instructions
Pre-heat oven to 350 F and line a muffin tin with cupcake wrappers.
Muffin Base-
Combine the flour, baking powder, baking soda, and salt in a small mixing bowl.
In a large mixing bowl combine the mashed bananas, sugar, brown sugar, sour cream buttermilk, oil, egg, and vanilla till thoroughly mixed. Dump the flour mixture into the wet mixture and stir with a wooden spoon till just barely mixed together. Don’t overmix.
Filling-
In a small bowl, combine the cinnamon and brown sugar to make the filling.
Crumb Topping-
In another small bowl combine the flour, brown sugar, sugar, cinnamon. Pour in the melted butter and mix using a fork. Try to mix it till there are still some medium size clumps left.
Assembly-
Fill each muffin tin 1/3 full with muffin batter. Sprinkle about ½ teaspoon of the filling over each muffin. Scoop more batter into each tin till it is about 2/3 full. Sprinkle the topping so it covers a majority to all the muffin batter.
Place on a middle rack of your oven and bake for 14-18 minutes till a toothpick inserted comes out with a few moist crumbs. Let muffins cool in muffin tin for 5 minutes before removing to cool on a cooling rack.
Icing Drizzle-
Whisk together the powdered sugar, milk, and vanilla extract till creamy. Once the muffins are cool drizzle the icing over each muffin.
Store in an airtight container for up to 4-5 days.
Very Yummy