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Coffee Cake Banana Bread Muffins

Deliciously moist muffins combining the comforting flavors of banana bread with a crumbly coffee cake topping, perfect for brunch or any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the muffins
  • 6 tablespoons butter, melted
  • 1/2 cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 3 overripe bananas mashed For maximum sweetness and flavor
  • 2/3 cup granulated sugar
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda Make sure it's fresh for the best rise
  • 1/2 teaspoon salt
For the crumb topping
  • 1/2 cup powdered sugar
  • 1 tablespoon cream or milk To make the glaze
  • 1/2 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 375°F.
  2. Line muffin pans with muffin liners and set aside.
  3. Make the crumb topping (see details below).
  4. In a bowl, mix melted butter, brown sugar, cinnamon, mashed bananas, granulated sugar, vegetable oil, eggs, and vanilla until smooth.
  5. In another bowl, whisk together flour, baking soda, and salt.
Baking
  1. Combine wet and dry ingredients until just mixed, then spoon batter into the muffin liners.
  2. Add the crumb topping before baking for about 20-25 minutes, until golden brown.
  3. Drizzle with a glaze of powdered sugar mixed with cream or milk and serve warm.

Notes

Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to a month. Reheat in the microwave when ready to enjoy.