Imagine this, moist banana muffins with a buttery crumb topping spiced with the perfect amount of cinnamon and drizzled with a creamy vanilla glaze. This is another great recipe for using up those overripe bananas.
Coffee cake is a cinnamon-flavored cake topped with a buttery crumb topping and usually drizzled with a simple vanilla glaze. Banana muffins are well, banana muffins. We all know what those are.
This recipe is basically a mash-up of the two! And they’re just as delicious as the name suggests. Moist, buttery, cinnamon-y, and sweet! I’m telling you, one bite and you’re in heaven.
You can have them for breakfast, brunch, dessert, and everything in between. They’re quite addicting.
Crumb muffins are the bomb.
There are three parts to this recipe. I know that sounds very intimidating and at first glance it might look like a lot but assembling these delicious beauties is very straightforward.
Tips for making Coffee Cake Banana Bread Muffins:
The Crumb Topping
After adding the flour you’ll need to use a fork to continually mix and create coarse crumbs. A spoon just won’t do the job here. Try not to overmix otherwise you’ll end up with coarse sand instead of beautifully clumped, buttery crumbs!
With just 4 ingredients this crumb topping comes together in no time at all and luckily, there’s just enough for all 18 muffins. You’ll top each one with a layer of crumbs, just enough to fully cover the tops.
To me, the topping is definitely the highlight of these banana crumb muffins.
The Muffin Batter
The recipe for the banana bread muffins is a really simple one and the batter comes together very quickly and easily. You’ll need 3 bananas, preferably freckled and a little brown.
The first tip I have is not to overmix the batter otherwise the muffins will be tough and rubbery.
The second tip is not to overfill or under fill the muffin cups. Try your best to fill them only two-thirds of the way. Since this recipe yields 18 muffins you really have to be mindful of how much batter you put into each muffin cup to ensure that the batter is equally distributed and that they all bake evenly.
Also, there needs to be enough room for the topping to sit nicely and not fall off the muffins as they rise in the oven.
The Glaze
The glaze is very simple and it’s also enough for every muffin, maybe more, depending on how much you want to drizzle. It’s made with only 3 ingredients; powdered sugar, cream or milk, and vanilla extract.
If you have cream on hand, use it! It yields glaze that is creamier and richer in flavor compared to milk.
You may have to add a splash more cream/milk depending on what you wish the consistency of the glaze to be.
I love cinnamon so much and although there’s only 2 teaspoons in this entire recipe, I find that it’s the perfect amount. Banana muffins and cinnamon is a classic pair. You can’t go wrong.
Although I have a huge sweet tooth I didn’t want these muffins to be too sweet. So, there’s only 2/3 cup in the muffin batter along with the natural sugars from the overripe bananas, as well as 1/2 cup in the crumb topping, and 1/2 cup powdered sugar in the glaze. I think that’s more than enough!
More Baking Recipes with Bananas:
- Cinnamon Sugar Banana Muffins
- Bundt Pan Sour Cream Banana Bread
- Banana Brownie Muffins
- Banana Bread Recipe for 3 Bananas
If you absolutely love coffee cake try these mini coffee cake muffins that are basically just the bite-sized version of coffee cake muffins. They’re dangerously good!
Follow Beat Bake Eat
for more easy baking recipes! 
PINTEREST | FACEBOOK
INSTAGRAM | TWITTER
If you make this recipe let me know what you think in the comments below!
Moist banana muffins with a buttery crumb topping spiced with the perfect amount of cinnamon and drizzled with a creamy vanilla glaze. This is another great recipe for using up those overripe bananas!
- 6 tablespoons butter, melted
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 3 overripe bananas, mashed
- 2/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 cup powdered sugar
- 1 tablespoon cream or milk
- 1/2 teaspoon vanilla extract
-
Preheat oven to 375°F. Line muffin pan with muffin liners and set aside.
-
In a medium-sized bowl combine butter, brown sugar, and cinnamon. Add the flour and mix with a fork until fully incorporated.
-
Continually mix until mixture is crumbly, breaking apart any overly large clumps as necessary. Set aside.
-
In a large bowl combine bananas, sugar, cinnamon and salt.
-
Beat in the oil, eggs, and vanilla extract.
-
Add flour and baking soda and gently mix until combined.
-
Scoop the batter into the muffin pan filling the cups two-thirds of the way full.
-
Top each muffin with just enough crumb topping to fully cover the tops, gently pressing it into the batter as you go.
-
Bake for 16 – 18 minutes until toothpick inserted into the very center of a muffin comes out clean.
-
Cool in pan 10 minutes then remove.
-
In a small bowl mix together the powdered sugar, cream/milk, and vanilla extract (if glaze is too thick add a splash more cream/milk).
-
Drizzle over muffins then serve.
© Beat Bake Eat. All images & content are copyright protected. Unauthorized use and/or duplication of this material without written consent from this site’s author and/or owner is strictly prohibited.
32 comments
Sooo good!! My family loved them!
I’m so happy to hear that, Chelsey! 😄 Thank you for the 5-star review.
Hey! Was wondering if you had any tips as to why my topping didn’t turn out? 😭 it was just all mushy
Oh, no! Hmm, did you measure everything correctly? Was the butter melted? Did you mix it with a fork? I’m not sure what could have went wrong. Did you mix the ingredients together the way it is stated in the recipe?
I always use super cold butter in any crumble I make, and then keep the mix cold in the refrigerator until time to bake. If the butter melts too fast in the oven (before the muffins are 1/2 baked) it melts into the batter and leaves only the flour behind. Warm butter = gooey muffins with unappetizing topping.
Made this recipe today for family and the girls at work. Everyone commented how much they loved them. Turned out exactly as pictured. Nice to have a new banana muffin recipe to add to my recipe box. Thanks for sharing.
This makes me so happy. 😊 I’m glad they were a hit and thank you for leaving a comment to let me know.
Can you tell me about how many cups of mashed banana I should use? Thanks!
Hi, Josie! Use 1 1/2 cups mashed banana.
Thanks!
Made these last night with some mushy old bananas, they are outstanding! Turned out amazing delicious and picture perfect!
So happy you like them, Michelle! Thanks for leaving a review and for the 5-star rating.
My crumb just turns into a wet dough? What am I doing wrong? 6 tablespoons of butter seems so much? 😭
Oh, no! I think you probably just need to mix it more and break apart the large clumps. Did you use a fork to mix?
Could I make this into a bread rather than muffins using the same recipe?
Yes, you can but reduce the baking temperature to 350 degrees F and bake for 40 – 45 minutes until a toothpick inserted into the center comes out clean.
Any changes in making these for mini muffins?
I’ve never made these as mini muffins before but I wouldn’t change anything except to bake for 11 – 12 minutes. Let me know how they turn out.
Made these exactly as shown. Next time I’ll use 4 tbs of butter in the crumble instead of six. Mine came out mushy and wet instead of crumbly. The muffins themselves are moist and delicious! Not too sweet, which I love. Thank you!
I’m glad you like them, Vanessa! Thanks for leaving a review. I’ve made this exact crumb recipe more times than I can count. The reason why your crumbs were mushy is most likely because you either did not use a fork to mix or you did not mix long enough.
Made recipe exactly as written and they turned out amazing! Will make again.
Yay! 😄 Glad they came out great and I’m so happy you’ll be making them again. Thank you for the 5-star review.
I made these and my house smells wonderful. I know the muffins will be good.
Ah, I love that smell. Yes, they will be. Enjoy!
These are fabulous! Made them exactly as written and everything turned out perfectly. My crew ate them as quickly as I could set them on the table!!
Wow! 😃 So happy they were a hit. Thank you so much for taking the time to leave a review and for the 5-star rating.
Is okay to add coconut flakes to these? Or would that throw off the recipe?
I think you can add up to a 1/2 cup. I wouldn’t recommend adding any more. If you’re using sweetened coconut, I recommend reducing the sugar to 1/2 cup and for unsweetened coconut add 1 1/2 – 2 tablespoons more sugar than what is stated in the recipe. Let me know it goes.
Followed your instructions with the sweetened coconut flakes and reducing the sugar. They turned out great! Thank you!
Awesome! 😄 I’m glad they turned out great. Thank you for returning to leave this comment, Amber. It could be helpful to other readers!
You’re awesome at what you do. Your recipes are easy to follow and they’re things that i can easily find in the grocery. All the best and continue with the great content.
Thank you so much, Sherice! ❤️ That means a lot.