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Coffee Cake Banana Muffins

Coffee Cake Banana Muffins

Soft, fluffy banana muffins topped with a buttery cinnamon crumb that tastes just like coffee cake. These Coffee Cake Banana Muffins are easy to make, freezer-friendly, and perfect for breakfast, brunch, or an afternoon treat.
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Prep Time 25 minutes
Total Time 45 minutes
Course Breakfast, Snack, Sweet Treats
Cuisine American
Servings 18 Muffins
Calories 277 kcal

Equipment

  • Muffin Pan Sturdy ones that bake evenly (no half-scorched muffins here).
  • Mixing Bowl Big enough to toss all your wet and dry ingredients together without making a mess… because life’s too short for extra dishes.
  • Large Cookie Scoop Makes portioning the batter a breeze and keeps muffins uniform.
  • Pastry Cutter My secret weapon for crumb topping perfection; it creates those buttery, crunchy bits that make everyone swoon.
  • Cheese Grater A hack for grating cold butter straight into the crumb topping. It blends evenly and gives you that light, flaky texture without extra effort.

Ingredients
  

Muffins

  • 3 – 4 medium or large bananas
  • 2 Tbsp brown sugar
  • 1 1/2 tsp vanilla extract
  • 3/4 tsp ground cinnamon
  • 1/2 cup butter softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 Tbsp sour cream or Greek yogurt

Crumb Topping

  • 1 tsp cinnamon
  • 1 cup flour
  • 1 cup brown sugar
  • 6 Tbsp cold butter

Instructions
 

Muffins

  • Preheat oven to 350°F. Line 18 muffin cups with liners (you’ll leave 6 spaces empty if using two standard pans).
  • In a small bowl, mash the bananas with brown sugar, vanilla, and cinnamon until smooth.
  • In a large mixing bowl, beat the butter and sugar together until light and fluffy.
  • Add the eggs one at a time, mixing well after each.
  • Sift in the flour, baking soda, and salt. Stir gently until just combined.
  • Fold in the sour cream, followed by the banana mixture. Mix until incorporated but don’t overdo it.
  • Divide the batter evenly among the 18 liners.

Crumb Topping

  • In a medium bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter with a pastry cutter or fork until the mixture forms coarse crumbs.
  • Sprinkle the crumb topping generously over each muffin.
  • Bake for 18–20 minutes, or until a toothpick comes out with just a few moist crumbs.
  • Cool the muffins in the pan for 10 minutes, then transfer to a wire rack to finish cooling.

Nutrition

Serving: 18 MuffinsCalories: 277kcalCarbohydrates: 45gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 43mgSodium: 176mgPotassium: 123mgFiber: 1gSugar: 27gVitamin A: 322IUVitamin C: 2mgCalcium: 24mgIron: 1mg
Keyword bake, breakfast, Comfort food, Easy, easy brunch scones, Freezer friendly, meal prep
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