The BEST Coffee Cake Banana Muffins – Perfectly fluffy, moist banana muffins topped with crumbly streusel and a vanilla milk glaze
True story: I ALWAYS have bananas in the fruit bowl on the counter; no one ever eats them. But, they NEVER go to waste. I either make Tahini Banana Bread, freeze them for My Favorite Green Smoothie, or make these incredible Coffee Cake Banana Muffins. Yes, these muffins are a little indulgent, but there’s just something so irresistible about a crumbly streusel topping and drippy glaze. I’ve been making them on Sunday mornings, and there’s nothing better than a hot coffee alongside one of these babies. Make sure to use brown speckled ripe bananas when you make these Coffee Cake Banana Muffins. Sweet, ripe bananas will give you a really tender muffin. Make sure to Pin this recipe to your favorite Pinterest BAKING board by clicking on the Pin It logo on any of the images.
How to make great muffins
Muffins fall into the quick-bread category, so the trick to getting a nice soft crumb (interior) is NOT to over work the batter. When you mix wet and dry ingredients together, be gentle! Use a rubber spatula, and fold them together. This ensures that all of the flour is mixed in, without developing the gluten. Gluten development is great in breads when you want a nice chewy crumb. Muffins are more like cake, and you want a short, cake-y crumb.
Be sure to make the streusel topping first, and put it in the freezer while you’re making the muffins. The topping definitely needs about 30 minutes to chill, otherwise it will melt right into the batter.
Then, after the muffins have baked, let them cool for 10-ish minutes before you drizzle the glaze. Hot muffins will melt the glaze, and you won’t get that beautiful drippy action.
I’m keeping it pretty short and very sweet today guys! I know you are going to love these muffins, and I can’t wait to see you all baking up a storm. Be sure to tag me in your Instagram pics and stories, so I can see! @lions.bread or #lionsbread
Coffee Cake Banana muffins
Perfectly soft and fluffy banana muffins topped with crunchy streusel and a vanilla milk glaze
Ingredients
- 2 cups unbleached all purpose flour
- 1 ¼ tsp kosher salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ cup plain full fat yogurt
- 2 eggs
- 2 tsp vanilla extract
- 3 tablespoons melted butter
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 3 medium ripe bananas
Streusel topping
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup unbleached all purpose flour
- pinch kosher salt
- ½ tsp ground cinnamon optional
- 4 tbsp unsalted butter, melted
glaze
- 1 cup powdered sugar
- 1-2 tbsp milk (regular, almond, any milk will work)
- 1 tsp pure vanilla extract
Instructions
Preheat the oven to 375 degrees F. Make the streusel topping by combining the sugars, flour, cinnamon, and salt in a bowl, mix to combine. Add the melted butter, and gently combine, until crumbly streusel forms. Place the bowl in the freezer to chill while you make the muffins.
Line a 12-well muffin tin with paper liners, or spray with non-stick cooking spray.
In a medium size bowl, mash the bananas very well, getting rid of as many lumps as you can. Add the eggs, yogurt, vanilla extract, brown sugar, granulated sugar, and melted butter. Mix to combine well.
In another medium bowl, combine the flour, cinnamon, baking powder, baking soda, salt, whisk. Add the wet ingredients to the dry, and use a rubber spatula to gently fold the ingredients together, until no dry streaks of flour remain. Scoop the batter equally into the muffin pan. Each muffin cup should be very full. Remove the streusel from the freezer, and break it up into crumbly pieces with your finger. Generously top the batter with streusel. Bake for 30-35 minutes, rotating the pan 180 degrees, after 15 minutes. Allow the muffins to cool for about 10 minutes.
Meanwhile, make the glaze by combining the powdered sugar, milk, and vanilla in a small bowl. Adjust the thickness by adding more or less milk. Drizzle the glaze over the slightly cooled muffins.