Coffee Cake Banana Bread Muffins
Delicious and easy-to-make muffins combining the moistness of ripe bananas with a sweet, crumbly topping, perfect for breakfast or a snack.
Ingredients
Muffin Ingredients
- 1.5 cups all-purpose flour (spooned and leveled)
- 1 tsp baking soda
- 0.5 tsp salt
- 3 pieces ripe bananas (the spottier, the better, mashed)
- 0.75 cups sugar
- 1 piece egg
- 0.33 cups melted butter (unsalted, cooled)
- 1 tsp vanilla extract
Topping Ingredients
- 0.5 cups brown sugar
- 0.25 cups flour
- 1 tsp cinnamon
- 2 tbsp cold butter (cubed)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, mash the bananas until they are chunky.
- In another bowl, whisk together the flour, baking soda, and salt.
- In a separate bowl, mix the wet ingredients: mashed bananas, sugar, egg, melted butter, and vanilla.
- Gently fold the dry ingredients into the wet ingredients until just combined.
Topping Preparation
- For the topping, mix the brown sugar, flour, and cinnamon together in a small bowl.
- Rub in the cold butter with your fingertips until the mixture looks like pea-sized crumbs.
Baking
- Line or grease a 12-cup muffin tin.
- Fill each muffin cup halfway with batter, then sprinkle the topping over each muffin and press lightly to help it stick.
- Bake for 20–25 minutes, until the tops are golden brown and a toothpick inserted comes out with moist crumbs.
- Let the muffins cool in the pan for 5 minutes before transferring them to a rack.
Notes
Store the muffins in an airtight container at room temperature for up to three days. For longer storage, they can be frozen for up to three months.