Coffee Cake Banana Bread Muffins
A delightful combination of coffee cake flavors and banana bread, these muffins are perfect for breakfast or a snack.
Ingredients
For the Muffins
- 2 pieces ripe bananas, mashed Use overripe bananas for sweetness.
- 1/3 cup melted butter
- 1 teaspoon baking soda
- 1 pinch salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon cinnamon
For the Crumb Topping
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 2 tablespoons cold butter
- 1/2 teaspoon cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with cupcake liners or grease it lightly.
Mixing Wet Ingredients
- In a large bowl, combine the mashed bananas and melted butter. Stir in the sugar, beaten egg, and vanilla extract until well incorporated.
Combine Dry Ingredients
- In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
Mixing Batters
- Gradually add the dry ingredients to the wet mixture and stir until just combined. A few lumps are okay.
Making the Crumb Topping
- In a small bowl, mix the flour, brown sugar, butter, and cinnamon for the crumb topping using a fork until crumbly.
Filling Muffin Tin
- Spoon the batter into the muffin tins, filling each cup about 2/3 full.
- Sprinkle the crumb topping generously over each filled muffin cup.
Baking
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
Cooling
- Remove from the oven and let cool in the tin for a few minutes before transferring to a wire rack.
- Enjoy warm or store for later!
Notes
For best results, avoid overmixing to keep muffins light and fluffy. Store in an airtight container for up to 3 days.