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 are 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!
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!
More Baking Recipes for Overripe Bananas:
Banana Bread Recipe for 2 Bananas
This is my most popular banana bread recipe with rave reviews! It’s crazy easy to make, calls for simple ingredients, and comes out perfect every single time. It is a go-to.
Banana Brownie Muffins
Chocolate-y banana muffins made with brown sugar for maximum flavor and moisture. Another recipe loved by many!
Bundt Pan Sour Cream Banana Bread
Ultra-moist, golden brown sour cream banana bread made in a bundt pan.
Mini Blueberry Banana Muffins
Bite-sized banana muffins filled with juicy blueberries that kids (and adults) love!
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If you make this recipe let me know what you think in the comments below!
Coffee Cake Banana Bread Muffins
Ingredients
Crumb topping
- 6 tablespoons butter, melted
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 cup all-purpose flour
Muffins
- 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
Glaze
- 1/2 cup powdered sugar
- 1 tablespoon cream or milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F.
- Line muffin pan/s with muffin liners and set aside.
Crumb topping
- In a medium-sized bowl combine butter, brown sugar, and cinnamon.
- Add the flour and mix until fully incorporated. *Mixture will be mushy and this is normal! The next step will fix that.
- Using a fork, continually mix until mixture is crumbly, breaking apart any overly large clumps as necessary (this will take a minute or two). Set aside.
Muffins
- In a large bowl combine bananas, sugar, cinnamon and salt.
- Beat in the oil, eggs, and vanilla extract.
- Add the flour and baking soda and gently mix until combined. Do not overmix!
- 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 15 – 16 minutes until the centers are fully baked and a toothpick inserted comes out clean.
- Cool in pan 5 minutes then transfer to a wire rack to cool completely.
Glaze
- 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 the fully cooled muffins then serve.
Notes
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128 comments
Sooo good!! My family loved them!
I’m so happy to hear that, Chelsey! 😄 Thank you for the 5-star review.
Ooohhhh my goodness!!! These are straight up THE BOMB!!! This has been the best banana anything I’ve made!! Thank you for this wonderful recipe ❤️
Wow, thank you!! 😁 So happy to hear that, Nikki!
I am a nut nut. Bananas and nuts go together. Do you think it would be OK to add pecans?
Of course! Make the batter then fold in 1/2 – 3/4 cup of chopped pecans. Enjoy!
This recipe was easy and delicious! I didn’t add nuts, I like pecans or walnuts but this recipe does not need it. I was able to make 12 medium size muffins and 12 mini size muffins. Yes you were right not too sweet but sweet and light enough to just explode with flavor in your mouth! I would give more stars if I could! I have banana bread recipe that is delicious but this is better because it is not overly sweet and as dense. Thank you for this wonderful recipe, I will make it again for sure! 😋
I’m so happy that you like the recipe and will be making it again!! I’m not a big fan of nuts so I definitely agree with you there. 😅 Yes, I did not want them to be too sugary. Banana bread is great but it’s nice to switch it up every now and then. Thanks for rating and reviewing, Martha.
Thanks Crystal. They are just delicious!!
Thank you, Arlene! I’m glad you enjoyed them.
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.
Crystal, I made these yesterday. Gone already. They were so good I have given your website to friends. Can’t wait to try more recipes.
Already?! Wow! That is so nice of you. Thank you for your support, Joanne.
I’m having the same issue with the mushy topping as well. I just popped it in the freezer to see if cooling it down will help any, it’s warm from the melted butter.
Now that you mention this I think that the issue could be that you used hot butter. It should be melted but cool, not hot. Did putting it in the freezer help?
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.
Same happened with me. My hand was so tired from mixing with the fork because the comments that say theirs didn’t turn into a crumble you told them to mix longer with the fork. Nothing changed the consistency. It stayed mushy 😭
Oh, no. ☹️ I’m so confused. I don’t know what the issue could be. Sorry it didn’t turn out. I wish I could pinpoint exactly why this is happening because I truly love this crumb topping recipe and have never had any problems with it.
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 haven’t made these yet, plan to in the morning ! In my years of baking I have found store brand butter is not the same quality as name brand. Doesn’t have the same fat content. Kerry. Gold is premium but most name brands are good. I steer clear from Great Value brand.
Great tip and very true. Let me know how the muffins turn out!
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.
Made this yesterday for my family, they are obsessed. I am so impressed! Quick! Easy! and Yummy! Thank you for the recipe! Definitely a favorite!
Wow, that’s great!! Happy to hear they were a hit. Thank you so much for the 5-star rating, Larissa.
The pinterest, facebook, twitter, yummly, etc pin buttons on the left of the screen make reading your post and receipt difficult and frustrating as it covers the words.
Hi, Heather. Thank you so much for bringing this to my attention. It’s a glitch. I had no idea this was happening until you told me. I was able to fix it.
Hi, I forgot to mention that when I made the icing for muffins I used cinnamon creamer instead of regular milk. Turned out ok.
Just okay?! That sounds amazing!
I made these in a Sunday morning and they were delicious! My family loved them! Thank you!
I’m so happy to hear that! Thanks for leaving a comment to let me know and for the 5-star rating as well.
I made these this morning, they taste wonderful
My topping came out okay I think the text time I’ll make it with 4 or 5 Tlbs of butter and see if that makes a difference.
I’m glad the muffin part came out great for you. I’m assuming the topping was not crumbly enough? Did you follow the instructions correctly? If you do try it with less butter, I’d love to know how it turns out. Thanks for trying the recipe and leaving a review!
I tried using the converter on here to reduce the size of the recipie. DON’T DO THAT! It converts the measurements for smaller batches to 3x the amount of the original recipe. I converted the measurements myself to make sure everything turned out right the second time.
I’m so sorry, Laura! I didn’t realize it wasn’t working properly. I just removed it. Thank you for letting me know. I’m glad the muffins still came out great for you.
Could you do this recipe in a loaf pan? If so would it be one loaf or two and at what temp/time? these look delicious, really wanna try
Yes, others have done it with success. Bake one loaf at 350°F for about 45 minutes, more or less. You can also use a 9×9 inch pan but you’d most likely need to bake for a few minutes less. It’s done when a toothpick inserted in the center comes out clean (a crumb or two is fine). Enjoy!
[…] Recipe was adapted from: https://www.beatbakeeat.com/coffee-cake-banana-bread-muffins/ […]
Hi I made double to use up overripe bananas. Can I freeze these? Or how long would you say they could store for?
They’ll last at room temp for 3 days maximum. You can store them in the fridge as well for about 5 days. They can also be frozen. Personally, I’d wrap each muffin in foil or freezer paper then place them in a large freezer bag. They should last for 2 months at best quality.
Didn’t even get to drizzle half! My boys demolished the lot!! 😋🤣🤣🤣
Wow! 😂 Glad they were a hit!
Can you use almond flour instead of all purpose?
No, I wouldn’t recommend it. Instead, find a banana muffin recipe and a crumb topping recipe that calls for almond flour.
Can you use butter instead of oil??
Yes, others have, but the muffins will be slightly less moist.
Crystal, Just finished baking your banana muffin recipe. Husband and I tried one mini muffin, delicious! Then I remembered I forgot the glaze! Ate another muffin, perfect! The only adjustment I made was to use the two ripe bananas I had at the time. Still delicious! Will definitely make again.
Others have mentioned that they only used 2 bananas as well. Glad the muffins came out great for you! They’re definitely better with the glaze. Thanks so much for the 5-star review!
These are amazing! I only had two bananas but it still turned out perfectly! I had ALOT of crumb topping left over but the consistency was perfect and I’ll have enough to make another batch. Which I will do stat!
That’s great!! Hmm, there shouldn’t be any crumb topping leftover. The batter should be fully covered! I’m so glad you’ll be making them again. Thanks for leaving a review, Christina. Happy baking!
I am going to try this for this weekends RV camping trip. Can I make this as a bundt cake?
Yes, you can, however I highly recommend reducing the baking temperature to 350°F so that the outside is less likely to burn. Also, for better presentation you can layer the crumb topping in the middle instead of placing into the pan first and having it crushed or placing it in the pan last and having it be at the bottom when it’s flipped.
Back to make these again. I cut the sugar in half and used white whole wheat flour and they are delicious. They didn’t last long. 😀
I often do this too with other baking recipes! I’m glad you enjoyed them. Thanks for the 5-star rating, Rebecca!
Ever since I found this recipe, this is the only thing I’ve made with our ripe bananas. So easy and so delicious!
Really?! Wow! I’m thrilled you like my recipe this much. Thanks for leaving a comment and for the 5-star rating, Barb.