Description
Moist, sweet, and topped with a buttery cinnamon crumb, Banana Coffee Cake Muffins are the perfect way to start your day or enjoy as a midday treat. These muffins bring together the best of banana bread and coffee cake in a delightful, portable form. They’re quick to make and ideal for breakfast, brunch, or even dessert.
Ingredients
For the Muffins:
- 2 ripe bananas, mashed
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- ¼ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ cup rolled oats
- ¼ cup chopped walnuts or pecans (optional)
For the Crumb Topping:
-
- ¼ cup all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin pan or line it with paper muffin liners. - Prepare the Wet Ingredients:
In a large mixing bowl, mash the bananas until smooth. Add the granulated sugar, brown sugar, and melted butter. Stir until well combined. - Add Eggs and Vanilla:
Crack the eggs into the banana mixture and add the vanilla extract. Mix until everything is fully blended. - Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. - Combine Wet and Dry Ingredients:
Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix. - Add Oats and Nuts:
Fold in the rolled oats and chopped walnuts or pecans, if using. - Make the Crumb Topping:
In a small bowl, combine the flour, sugar, cinnamon, and melted butter. Use a fork to mix until the mixture resembles coarse crumbs. - Fill the Muffin Pan:
Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle the crumb topping evenly over the muffins. - Bake the Muffins:
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. - Cool and Serve:
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
-
- Bananas: Use overripe bananas with brown spots for the best sweetness and flavor.
- Customizations: Add chocolate chips, dried fruit, or swap the nuts for seeds to suit your taste.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: These muffins freeze beautifully. Wrap them individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American