Banana Coffee Cake Muffins
Banana bread has always been my go-to when the fruit bowl gets a little too spotty, but these muffins? They take things to another level. Think tender, sweet banana bread with a buttery, cinnamon-scented crumb topping that makes every bite feel special. They’re quick to whip up, perfect for sharing, and honestly — they don’t stick around long in my kitchen.
What you’ll need:
Crumb Topping
6 Tbsp unsalted butter, melted (and cooled slightly)
½ cup brown sugar, packed
1 tsp ground cinnamon
1 cup all-purpose flour
Muffins
3 very ripe bananas, mashed
⅔ cup granulated sugar
1 tsp ground cinnamon
½ tsp salt
⅓ cup vegetable oil
2 large eggs
2 tsp vanilla extract
1½ cups all-purpose flour
1 tsp baking soda
Instructions
Preheat. Heat oven to 375°F. Line 18 muffin cups or grease them well.
Make the crumb topping. Stir together melted butter, brown sugar, and cinnamon. Add the flour and mix with a fork until it forms coarse crumbs.
Mix the batter. In a large bowl, mash the bananas. Stir in sugar, cinnamon, salt, oil, eggs, and vanilla. Add flour and baking soda, mixing just until combined.
Assemble. Divide the batter evenly among muffin cups, filling each about two-thirds full. Top generously with crumb mixture, lightly pressing it in so it sticks.
Bake. Bake 15–16 minutes, or until a toothpick inserted in the center comes out clean.
Cool. Let muffins rest in the pan 5 minutes, then transfer to a wire rack.
Tips & Tricks
Don’t overmix the batter — that’s the secret to tender muffins.
Use bananas that are deeply speckled; the riper, the better.
Crumb topping should look like little pebbles, not paste — use a fork, not a spoon.
Store at room temperature for 2–3 days, or freeze for up to 2 months.