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. With just 4 ingredients this crumb topping comes together in no time at all.
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.
Try not to overmix otherwise you’ll end up with coarse sand instead of beautiful clumped buttery crumbs.
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 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 distributed evenly 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 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:
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.
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.
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