Description
Coffee cake banana muffins are a moist banana muffin with a cinnamon and brown sugar crumb on top and in the centre, and finished with a vanilla glaze.
Ingredients
Scale
- 3 & 1/2 large ripe bananas
- 3/4 C white sugar
- 1 large egg (at room temperature)
- 1/3 C vegetable oil
- 1 & 1/2 C all purpose flour (spooned and levelled)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 C all purpose flour
- 1/3 C brown sugar
- 1 tsp cinnamon
- 3 tsp white sugar
- 5 tbsp salted butter (melted and cooled to room temperature)
- 1/2 C powdered sugar
- 1 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 425F and line your muffin pan with liners.
- In a large bowl mash the bananas until there are no large pieces left.
- Mix in the sugar.
- Add the egg and vegetable oil and mix till combined.
- In a second medium sized bowl whisk together flour, baking powder, baking soda, and salt.
- Add the dry ingredients into the wet ingredients. You want to fold in the dry ingredients and be careful not to over mix. Once there are no more flour streaks stop mixing. Set aside.
- In a medium sized bowl whisk together white sugar, brown sugar, flour, and cinnamon. Once blended add in the melted butter and mix until a crumble texture is formed.
- Fill muffin tins halfway with batter.
- Then add about 1 & 1/2 tsp of the crumb topping.
- Next, add in more muffin batter until the tins are full.
- Top all muffins with the remaining crumb topping.
- Bake for 5 minutes at 425 F. Then reduce oven temperature to 350 F and bake for 15 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Allow muffins to fully cool before removing from the pan.
- Once the muffins are fully cool you can glaze them.
- In a medium bowl whisk together the powdered sugar, vanilla, and milk until smooth.
- Use a spoon to drizzle the glaze over the muffins.
Notes
- Store muffins in an airtight container for up to 3 days.
- For best results, use ripe bananas.
- Adjust the sweetness by varying the sugar amounts.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: coffee cake, banana muffins, dessert, breakfast