Description
These Banana Bread Coffee Cake Muffins combine the moist, sweet flavor of banana bread with the irresistible crumble and spice of a coffee cake. Perfect for breakfast, brunch, or a cozy afternoon treat, each muffin delivers a soft, cinnamon-swirled bite topped with buttery streusel.
Ingredients
Units
Scale
- For the Muffins:
- 2 ripe bananas, mashed
- 1/3 cup melted butter
- 1/2 cup brown sugar
- 1/4 cup milk
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- For the Streusel Topping:
- 1/3 cup flour
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons cold butter, cubed
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with liners or grease well.
- In a large bowl, whisk together mashed bananas, melted butter, brown sugar, milk, egg, and vanilla.
- In a separate bowl, mix flour, baking soda, baking powder, salt, and cinnamon.
- Gently fold dry ingredients into wet until just combined. Do not overmix.
- In a small bowl, combine streusel ingredients and use a fork (or hands) to mix until crumbly.
- Divide muffin batter evenly between cups (about 2/3 full).
- Top each with a generous spoonful of streusel.
- Bake for 18–20 minutes, or until a toothpick comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack.
Notes
- Add chopped walnuts or mini chocolate chips for extra texture.
- Use whole wheat flour for a fiber boost.
- Streusel can be made in advance and kept chilled.
Nutrition
- Calories: 210 kcal
- Sugar: 14g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
