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!
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
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Preheat the oven to 375°F.
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Line muffin pan/s with muffin liners and set aside.
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In a medium-sized bowl combine butter, brown sugar, and cinnamon.
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Add the flour and mix until fully incorporated. *Mixture will be mushy and this is normal! The next step will fix that.
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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.
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In a large bowl combine bananas, sugar, cinnamon and salt.
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Beat in the oil, eggs, and vanilla extract.
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Add the flour and baking soda and gently mix until combined. Do not overmix!
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Scoop the batter into the muffin pan filling the cups two-thirds of the way full.
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Top each muffin with just enough crumb topping to fully cover the tops, gently pressing it into the batter as you go.
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Bake for 15 – 16 minutes until the centers are fully baked and a toothpick inserted comes out clean.
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Cool in pan 5 minutes then transfer to a wire rack to cool completely.
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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).
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Drizzle over the fully cooled muffins then serve.
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104 comments
[…] Coffee Cake Banana Bread Muffins – Moist banana muffins with a buttery crumb topping spiced with the perfect amount of cinnamon and drizzled with a creamy vanilla glaze. Another great recipe for using up those overripe bananas! | Beat Bake Eat, source : beatbakeeat.com […]
This recipe was a hit in the house! Thank you for sharing. I noticed some bottoms of the muffins came out a little burnt. What could I do next time to prevent this from happening?
Woohoo! So glad it was a hit, Clarissa! Did you bake them on the bottom rack? If so, this would most likely be the cause. They should be baked on the center rack.
Crystal,
Thanks for sharing this recipe. The muffins turned out fantastically delicious. I will definitely make these again. Do these muffins freeze well.
That’s so good to hear! Yes, they do. I’d recommend wrapping each muffin in plastic wrap first (to prevent them from sticking and to preserve the crumbs) before placing them in a freezer bag.
Thank you for sharing this recipe. My family loves these muffins . My grandsons #1 request.
Yay! That makes me so happy. I’m thrilled that the whole family enjoys my recipe. Thank you so much for leaving a comment, Dottie.
These are amazing. Exactly what I was looking for, super easy to make and super delicious!!
Thank you, Ash! I’m so glad you found my recipe and thrilled that you like it!
Made these. They look like something you would get in a coffee shop . The only thing I did was add water to the empty muffin cups before cooking . My mom taught me that trick . Thank you . They take a little patience but the reward of smile and told they are yummy is the joy of making them . Absolutely delicious !
They definitely do look like that! They’re so appetizing. That is a great trick. Your mom definitely knows what she’s doing! You’re so right; they take time but are very rewarding and I’m so glad you like them, Elizabeth. Thank you so much for the 5-star rating.
I would love to know how much water you add to the bottom of the muffin pans!
About 2 tablespoons.
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These were so good! My boyfriend who usually hates anything banana gobbled two of the up straight out of the oven! The only thing is I had to bake mine for about 22 mins before the were done. The only thing I would change is probably adding some toasted nuts next time!
Oh, that’s strange, but every oven is different. I think adding nuts would be a great! Others have done it. I’m glad you enjoyed them, Mary!
[…] FrittersCinnamon Swirled Banana BreadPeanut Butter Banana SmoothieCoffee Cake Banana Bread MuffinsBanana Bread Cookies (gluten free, vegan, […]
I made these for the farm kids(technically all adults) to grab on their way in and our the door with the crazy hours we work durning harvest. The did not even last the day. The youngest grabbed “another for the road”, which was a walk out the back door tot he shop. Thanks for the recipe! It is going to be well used here!
🤣🤣 That’s so funny. I’m glad they were a big hit! Thank you for taking the time to leave a review!
Could you use brown sugar in the muffin mix instead of white? I wanted to make these today but I am all out of white sugar 🙁
I think light brown sugar will work! Dark brown sugar would most likely change the taste and texture.
Excited to make these. Have you ever made these in a sheet pan and cut them into squares like a coffee cake? Just curious and what do you think would be the baking time for that? Thanks!
I have not, but that sounds like a great idea! Hmm, I honestly have no clue what the baking time would be. Maybe 10 – 12 minutes since the batter would be spread out into a thin layer. If you give it a try let me know how it goes. That sounds really interesting. Be sure to line the baking sheet with parchment paper or grease it really well!