Coffee cake banana muffins are a moist banana muffin with a cinnamon and brown sugar crumb on top and in the centre, and finished with a vanilla glaze.
WHY YOU’LL LOVE THEM
They use simple ingredients. These cookies use basic baking ingredients that you probably already have in your cupboard.
Done by hand. No need for fancy equipment, everything is done by hand.
Two desserts in one. These muffins are perfect mix of banana muffins and coffee cake.
Perfect texture. These muffins are moist and soft.
Tastes amazing. The best tasting banana muffins!
INGREDIENTS
- Bananas - This recipe use 3 ripe large bananas.
- White sugar
- Egg- This recipe use 1 large egg at room temperature.
- Vegetable oil
- Flour- All purpose flour works best.
- Baking soda
- Baking powder
- Salt
- Brown sugar
- Cinnamon
- Butter
- Powdered sugar - Also called icing sugar.
- Milk
- Vanilla extract
STEP BY STEP INSTRUCTIONS
(Full recipe below)
Preheat the oven to 425F and line 10 muffin tins with liners.
Muffins
In a large bowl mash the bananas until there are no large pieces left.
Mix in the sugar.
Add the egg and vegetable oil. Mix till combined.
In a second medium sized bowl whisk together flour, baking powder, baking soda, and salt.
Add the dry ingredients into the wet ingredients.
You want to fold in the dry ingredients and be careful not to over mix (this will result in dry muffins). Once there are no more flour streaks stop mixing. Set aside.
Crumb Topping
In a medium sized bowl whisk together white sugar, brown sugar, flour, and cinnamon. Once blended add in the melted butter and mix until a crumble texture is formed.
Assembling the Muffins
Fill muffin tins halfway with batter.
Then add about 1 & 1/2 tsp of the crumb topping.
Next, add in more muffin batter until the tins are full.
Top all muffins with the remaining crumb topping. The should be generously covered.
Bake for 5 minutes at 425 F. Then reduce oven temperature to 350 F and bake for 15 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
Allow muffins to fully cool before glazing.
Vanilla Glaze
In a medium bowl whisk together the powdered sugar, vanilla, and milk until smooth.
Use a spoon to drizzle the glaze over the muffins.
FREQUENTLY ASKED QUESTIONS
Why are there two baking temperatures?
This is done to achieve a high muffin top. To do this start by cooking your muffins at 425 F for five minutes. The high heat causes the top to cook quicker and rise up.
After 5 minutes lower the oven temperature to 350 F and cook at this lower heat setting until muffins are fully baked.
STORING THE MUFFINS
These muffins are best eaten on the day you bake them. You can store these muffins at room temperature for up to three days.
DO THE BANANAS HAVE TO BE RIPE?
Yes, you need to make sure the bananas are nice and ripe. Ripe bananas have a sweeter taste and break down easier in the batter.
DO I NEED TO BRING MY EGG TO ROOM TEMPERATURE?
Yes you do. Room temperature eggs break down easier in the batter. This means less mixing, which gives you a fluffy moist muffin.
If you forget to take your egg out of the fridge (I always do) just run your egg under warm water for a few minutes.
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the excess.
Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
If you make these coffee cake banana muffins please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
YOU MIGHT ALSO LOVE
- Coffee Cake Cookies
- Cinnamon Roll Banana Bread
- Bakery Style Banana Muffins
- Chocolate Banana Swirl Muffins
- Banana Nut Crunch Muffins
Coffee Cake Banana Muffins
Equipment
- large and medium mixing bowls
- muffin tin
- muffin liners
Ingredients
Muffins
- 3 & 1/2 large ripe bananas
- 3/4 C white sugar
- 1 large egg at room temperature
- 1/3 C vegetable oil
- 1 & 1/2 C all purpose flour spooned and levelled*
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Crumb Topping
- 3/4 C all purpose flour
- 1/3 C brown sugar
- 1 tsp cinnamon
- 3 tsp white sugar
- 5 tbsp salted butter melted and cooled to room temperature
Vanilla Glaze
- 1/2 C powdered sugar
- 1 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 425F and line your muffin pan with liners.
Muffins
- In a large bowl mash the bananas until there are no large pieces left.3 & 1/2 large ripe bananas
- Mix in the sugar.3/4 C white sugar
- Add the egg and vegetable oil and mix till combined.1 large egg, 1/3 C vegetable oil
- In a second medium sized bowl whisk together flour, baking powder, baking soda, and salt.1 & 1/2 C all purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt
- Add the dry ingredients into the wet ingredients. You want to fold in the dry ingredients and be careful not to over mix (this will result in dry muffins). Once there are no more flour streaks stop mixing.Set aside.
Crumb Topping
- In a medium sized bowl whisk together white sugar, brown sugar, flour, and cinnamon. Once blended add in the melted butter and mix until a crumble texture is formed.3/4 C all purpose flour, 1/3 C brown sugar, 1 tsp cinnamon, 3 tsp white sugar, 5 tbsp salted butter
Assembling the Muffins
- Fill muffin tins halfway with batter.
- Then add about 1 & 1/2 tsp of the crumb topping.
- Next, add in more muffin batter until the tins are full.
- Top all muffins with the remaining crumb topping. The should be generously covered.
- Bake for 5 minutes at 425 F. Then reduce oven temperature to 350 F and bake for 15 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Allow muffins to fully cool before removing from the pan.
Vanilla Glaze
- Once the muffins are fully cool you can glaze them.
- In a medium bowl whisk together the powdered sugar, vanilla, and milk until smooth.1/2 C powdered sugar, 1 tbsp milk, 1/2 tsp vanilla extract
- Use a spoon to drizzle the glaze over the muffins.
Notes
Laura Eden
add alittle more butter and walnuts to the crumble