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.
Servings: 12 muffins
Calories: 350kcal
Equipment
- 2 Muffin pans
- Bowls
- Whisk
- Rubber Spatula
- Kitchen Scale
- Measuring Spoons
Ingredients
Banana Muffins
- ½ cup unsalted butter
- 1 ¾ cup all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 ½ cups mashed bananas about 3-4 large bananas
- ½ cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs room temperature
- ⅓ cup sour cream room temperature
- 1 teaspoon vanilla extract
Cinnamon Sugar Filling
- ¼ cup light brown sugar
- 1 teaspoon ground cinnamon
Spiced Crumble Topping
- ¼ cup unsalted butter melted
- ¾ cup all purpose flour
- ¼ cup light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon kosher salt
Instructions
- Melt the butter for the muffins in a large microwave safe bowl.½ cup 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 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 light brown sugar, ½ cup granulated sugar
- Whisk in the eggs, mashed bananas, sour cream, and vanilla extract.1 ½ cups mashed bananas, 2 large eggs, ⅓ cup 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 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 unsalted butter, ¾ cup all purpose flour, ¼ cup 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.
Video
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.
Nutrition
Calories: 350kcal | Carbohydrates: 54g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 65mg | Sodium: 390mg | Potassium: 179mg | Fiber: 2g | Sugar: 30g | Vitamin A: 459IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 2mg
