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Delicious Coffee Cake Banana Bread Muffins fresh out of the oven

Coffee Cake Banana Bread Muffins

A delightful blend of coffee cake and banana bread in moist muffins, perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Muffin Batter
  • 6 tablespoons butter, melted
  • 1/2 cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 3 overripe bananas mashed The more brown spots, the better!
  • 2/3 cup granulated sugar Can substitute some with maple syrup.
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 2 large eggs Can substitute with flaxseed meal or applesauce.
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
For the Crumb Topping
  • 1/2 cup powdered sugar
  • 1 tablespoon cream or milk
  • 1/2 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 375°F.
  2. Line muffin pan(s) with muffin liners and set aside.
  3. In a bowl, whip together the melted butter, brown sugar, and granulated sugar until smooth.
  4. Mix in the mashed bananas, eggs, vegetable oil, and vanilla extract until fully combined.
  5. In another bowl, combine the flour, baking soda, salt, and cinnamon. Gradually fold the dry ingredients into the wet mixture until just combined.
Making the Crumb Topping
  1. In a separate bowl, mix the powdered sugar, cream or milk, and vanilla extract to create the glaze.
  2. Layer the crumb topping over the muffin batter before baking.
Baking
  1. Spoon the muffin batter into the prepared muffin pan, filling each liner about 2/3 full.
  2. Bake in the preheated oven for 20-25 minutes, or until golden brown.
  3. Drizzle with the glaze for an extra touch of sweetness before serving.

Notes

Store muffins in an airtight container at room temperature for 3-5 days. Refrigerate for a week or freeze for up to three months. Reheat in the microwave for fresh-baked flavor.