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Moist Coffee Cake Banana Bread Muffins

Moist Coffee Cake Banana Bread Muffins for Cozy Mornings

Delicious and fluffy Moist Coffee Cake Banana Bread Muffins perfect for any time of day. A delightful blend of coffee cake and banana bread.
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Prep Time 15 minutes
Cook Time 16 minutes
Cooling Time 5 minutes
Total Time 36 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1/2 cup Butter can use unsalted or salted based on preference
  • 1 cup Brown Sugar using dark brown enhances flavor
  • 1 teaspoon Ground Cinnamon adjust accordingly
  • 1 1/2 cups All-Purpose Flour no substitutions recommended
  • 3 medium Ripe Bananas ideally overripe and freckled
  • 1/2 cup Granulated Sugar quantity can be slightly reduced
  • 1/2 teaspoon Salt maintain this amount
  • 1/3 cup Vegetable Oil can substitute with melted butter
  • 2 large Eggs no substitutes suggested
  • 1 teaspoon Vanilla Extract use pure for best results
  • 1 teaspoon Baking Soda do not substitute
For the Crumb Topping
  • 1/2 cup Brown Sugar dark variety gives deeper flavor
  • 1 teaspoon Ground Cinnamon feel free to adjust to taste
  • 1/2 cup All-Purpose Flour ensure it’s well-combined
  • 4 tablespoons Butter melted for crumbly texture
For the Glaze
  • 1 cup Powdered Sugar adjust for desired sweetness
  • 2 tablespoons Cream or Milk cream yields richer result
  • 1/2 teaspoon Vanilla Extract use pure for best effect

Equipment

  • Muffin pan
  • Mixing bowls
  • Whisk
  • measuring cups and spoons
  • spoon or piping bag

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare a muffin pan with paper liners.
  2. In a medium bowl, melt 4 tablespoons of butter, stir in 1/2 cup of brown sugar and 1 teaspoon of ground cinnamon until well combined, and fold in 1/2 cup of all-purpose flour until crumbly.
  3. In a large bowl, mash 3 overripe bananas until smooth. Mix in 1/2 cup of granulated sugar, 1 teaspoon of ground cinnamon, 1/2 teaspoon of salt, 1/3 cup of vegetable oil, 2 eggs, and 1 teaspoon of vanilla extract. Fold in 1 teaspoon of baking soda and 1 1/2 cups of all-purpose flour until just combined.
  4. Fill each muffin cup about two-thirds full with the batter and top generously with crumb mixture.
  5. Bake for 15-16 minutes, or until a toothpick comes out clean or with a few moist crumbs.
  6. Allow the muffins to cool for about 5 minutes in the pan, then transfer to a wire rack.
  7. Mix 1 cup of powdered sugar, 2 tablespoons of cream (or milk), and 1/2 teaspoon of vanilla extract to make the glaze. Drizzle over cooled muffins.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 34gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 40mgSodium: 200mgPotassium: 110mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 3mgCalcium: 30mgIron: 1mg

Notes

These muffins can be stored at room temperature in an airtight container for up to 3 days, or refrigerated for up to 5 days. They freeze well for up to 2 months.

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