Print

Coffee Cake Banana Bread Muffins

A close-up shot of a Coffee Cake Banana Bread Muffin with a bite taken out, showing the moist crumb and cinnamon streusel topping.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make moist, individual muffins that combine the flavor of banana bread with a classic coffee cake streusel topping.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mashed ripe bananas (about 3 medium)
  • 1/4 cup milk
  • For the Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the streusel: In a small bowl, combine the 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon. Cut in the 4 tablespoons cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside in the refrigerator.
  3. Prepare the batter: In a medium bowl, whisk together the 1 3/4 cups flour, baking soda, salt, and 1 teaspoon cinnamon. Set aside.
  4. In a large bowl, beat the softened butter and 3/4 cup brown sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Mix in the mashed bananas and milk until just combined. Do not overmix.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. A few lumps are acceptable.
  7. Fill the prepared muffin cups about two-thirds full with batter.
  8. Sprinkle the chilled streusel topping evenly over the top of the batter in each cup.
  9. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use very ripe bananas for the best flavor and moisture in your muffins.
  • If you prefer a cinnamon swirl inside the muffin, reserve 1/4 cup of the batter, mix it with 1 teaspoon of cinnamon and 1 tablespoon of brown sugar, then gently swirl it into the filled muffin cups before adding the streusel.
  • You can substitute buttermilk for the milk for a slightly tangier flavor.

Nutrition

Find it online: https://delishdiarist.com/coffeecakebananabreadmuffins/