These banana coffee cake muffins are like my cinnamon swirl muffins and banana bread met, fell in love, and had a baby. Thanks to sour cream, these muffins are super soft and moist and they have a cinnamon crumb topping and cinnamon swirl inside! Plus, you don't need a mixer to make these muffins. Easy!
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You will never return to a bakery once you make these banana coffee cake muffins. Not only are they so insanely easy to make, but they taste AMAZING. They're packed with flavor thanks to warm spices like cinnamon and cardamom.
Thanks to a cinnamon swirl filling (it's so easy) and a cinnamon cardamom streusel topping, you'll get all the coffee cake vibes. You can even drizzle them with a simple cream cheese glaze like I did with my cinnamon roll muffins.
If you're like me and have a ton of super ripe bananas on your counter, then try making my banana mini muffins, banana coffee cake with sour cream, or oatmeal banana chocolate chip muffins!
If you're more of a chocolate lover, try my triple chocolate muffins and blueberry chocolate muffins!
Why you'll love this recipe!
- Coffee Cake 🤝 Banana Bread: this is the perfect combo of warm spiced coffee cake and moist banana bread. You get tons of banana flavor from the overripe bananas, then the coffee cake flavor from the cinnamon filling and crumb topping.
- Super Simple: you don't even need a mixer to make these muffins! Just three bowls to make the muffin batter, filling, and streusel. That's it!
- Perfect for Brunch: these are fun to serve at brunch, breakfast, as an afternoon snack, if you're doing a lil coffee morning - the options are endless.
Grab your ingredients!
We're using the same muffin base as my banana chocolate chunk muffins, but adding in elements from my cinnamon muffins.
- Bananas: kind of a must-have. Make sure to use bananas with a ton of freckles and brown spots. Not only are they easier to mash, but they're sweeter and have more banana flavor.
- Eggs: you know what you don't see here? Eggs. Do you know why? Because I forgot to add them to the picture and only realized halfway through making the recipe. Don't forget the eggs!
- Spices: we're using a combo of cinnamon and cardamom. I love the taste of cardamom and feel like it isn't used enough in baking! Feel free to leave it out if you don't have it on hand.
- Sour Cream: adding sour cream is like a cheat code in baking, it'll react with the baking soda to cause more rise but it also makes your muffins soft with a slight tangy flavor.
- Sugar: we'll need light brown sugar and granulated sugar for the muffin batter, cinnamon sugar filling, and crumb topping.
How to Make these Muffins
You can find the full recipe below, but let's walk through the steps!
- Step 1: Line two muffin pans with muffin liners. In a bowl, whisk together the dry ingredients for the muffins.
- Step 2: In another bow, whisk the melted butter with all the wet ingredients until almost smooth.
- Step 3: Add the dry ingredients to the wet. Optional: let the muffin batter rest for 30-60 minutes.
- Step 4: Whisk the cinnamon sugar together in one bowl, then the streusel ingredients in another bowl.
- Step 5: Preheat the oven to 425ºF, fill the muffin liners with 1.5 tablespoons of muffin batter, then sprinkle over some of the cinnamon sugar.
- Step 6: Top the cinnamon sugar with more muffin batter, then sprinkle over the streusel. Bake in the oven for 5 minutes, then lower the oven temperature to 350ºF and bake for an additional 14-16 minutes.
Getting Bakery Style Muffins
- Resting Muffin Batter: Resting the muffin batter will help the leaveners start working, giving you taller muffins. It isn't a must, I'm not going to come to your house and yell at you, but if you have time then it helps!
- Streusel Topping: Make your streusel topping and place in the fridge so it has time to clump up.
- Bake 6 at a Time: Baking muffins in every other muffin cavity gives the muffin tops more room to grow. Again, you don't have to do it but it helps to get those bakery-style muffin tops!
Storage & Freezing
Keep the muffins in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
Freeze in a freezer-safe container for up to 2 months. Let thaw overnight in the fridge or at room temperature for a few hours.
Made This Recipe?
Make sure to leave a ⭐️ rating and review below! You can tag me on Instagram @alpineella or follow along on Pinterest, Facebook and TikTok!
Thank you!
Ella
Recipe
Banana Coffee Cake Muffins with Cinnamon Streusel
These banana coffee cake muffins are the perfect combo of banana bread & coffee cake! They have a cinnamon swirl and spiced streusel topping.
Equipment
- 2 Muffin pans
- Bowls
- Whisk
- Rubber Spatula
- Kitchen Scale
- Measuring Spoons
Ingredients
Banana Muffins
- ½ cup (113 grams) unsalted butter
- 1 ¾ cup (210 grams) all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 ½ cups (350 grams) mashed bananas about 3-4 large bananas
- ½ cup (110 grams) light brown sugar
- ½ cup (100 grams) granulated sugar
- 2 large eggs room temperature
- ⅓ cup (80 grams) sour cream room temperature
- 1 teaspoon vanilla extract
Cinnamon Sugar Filling
- ¼ cup (55 grams) light brown sugar
- 1 teaspoon ground cinnamon
Spiced Crumble Topping
- ¼ cup (57 grams) unsalted butter melted
- ¾ cup (94 grams) all purpose flour
- ¼ cup (55 grams) light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon kosher salt
Ella's Baking Tip!Weigh your ingredients with a kitchen scale for the best results!
Instructions
- Melt the butter for the muffins in a large microwave safe bowl.½ cup (113 grams) unsalted butter
- In a small or medium bowl, whisk the flour with the salt, baking soda, baking powder and ground cinnamon. Set aside.1 ¾ cup (210 grams) all purpose flour, 1 teaspoon kosher salt, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon
- Pour both sugars into the cooled butter and whisk together.½ cup (110 grams) light brown sugar, ½ cup (100 grams) granulated sugar
- Whisk in the eggs, mashed bananas, sour cream, and vanilla extract.1 ½ cups (350 grams) mashed bananas, 2 large eggs, ⅓ cup (80 grams) sour cream, 1 teaspoon vanilla extract
- Pour the dry ingredients in and use a rubber spatula to fold together until just combined.
- Let the muffin batter rest for 30-60 minutes.
- While the muffin batter rests, make your filling and streusel.
- Whisk the cinnamon sugar filling ingredients together in a small bowl and set aside.¼ cup (55 grams) light brown sugar, 1 teaspoon ground cinnamon
- In a jug or medium bowl, mix the melted butter with the remaining streusel ingredients. It should become thick and clumpy. Place in the fridge while you wait for the muffin batter to finish resting.¼ cup (57 grams) unsalted butter, ¾ cup (94 grams) all purpose flour, ¼ cup (55 grams) light brown sugar, 1 teaspoon ground cinnamon, ¼ teaspoon ground cardamom, ¼ teaspoon kosher salt
- Preheat the oven to 425°Fahrenheit/218°Celsius and adjust the rack to be in the middle of the oven. Place 12 liners in 2 muffin pans, leaving every other muffin cavity empty.
- Remove the plastic wrap from the muffin batter bowl. Using a medium cookie scoop or a spoon, gently scoop out 1 ½ tablespoons of muffin batter and place in the prepared muffin pan. Sprinkle over ½ teaspoon of cinnamon sugar filling.
- Scoop out another 1 ½ tablespoons of muffin batter and place on top of the cinnamon sugar filling. At this point you should have filled the liners up to the top.
- Sprinkle over the chilled streusel topping. You may need to use a fork or your hands to break it up. Sprinkle over a bit of extra cinnamon sugar filling.
- Bake in the preheated oven for 5 minutes, then lower the temperature (without opening the door) to 350/175 and bake for an extra 14-16 minutes. Let the muffins cool in the pan for 10 minutes before removing to a wire cooling rack to cool completely.
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Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.
Cardamom: If you can't find ground cardamom you can swap it out for ground ginger or leave it out completely.
Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note I am using Diamond Crystal Kosher Salt and not Morton Salt, which is a coarse kosher salt. Coarse kosher salt is much too salty for this recipe.
Baking 6 at a time: by only filling every other muffin cavity, you'll get much taller muffins. I don't recommend baking them 12 at a time.
Storage: keep in an airtight container at room temperature for 2 days, or in the fridge for five days.
Freezing: freeze baked and cooled muffins in a freezer bag. Let them thaw in the fridge or at room temperature.
Tried this recipe?Leave a comment below! You can also tag me on Instagram @alpineella so I can see what you made!
Shawn says
Is there a replacement for eggs as vegan options? For this recipe already found solution replacement for the butter and sour cream but what would you recommend alternative solution for the eggs
I attempted the original recipe it it was amazing I have guests that coming soon and they are vegan but this is such a great recipe that trying to find solution that can be as close to the original
Looking forward for your advice
Kind regards
Shawn
Ella says
Hi Shawn! I'm so sorry but I don't have any egg replacements as I haven't tested this recipe with any!