PREP TIME: 20 MINS | COOK TIME: 16 MINS | TOTAL TIME: 36 MINS | SERVINGS: 18 Muffins
No more wasting bananas with this simple recipe. These coffee cake banana bread muffins are super moist topped with a buttery crumb topping and drizzled with a creamy vanilla glaze! Always a huge hit and excellent to serve any time!
INGREDIENTS ;
Crumb topping:
- 1 tsp ground cinnamon
- 1/2 c. brown sugar, packed
- 1 c. all-purpose flour
- 6 tbsp butter, melted (if hot, cool before using)
Muffins:
- 2 Eggs
- 3 overripe bananas, mashed
- 1 tsp ground cinnamon
- 2/3 c. granulated sugar
- 1/3 c. vegetable oil
- 1 1/2 c. all-purpose flour
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
Glaze:
- 1 tbsp cream or milk
- 1/2 tsp vanilla extract
- 1/2 c. powdered sugar
DIRECTIONS :
Step 1: Prepare the oven. Preheat it to 375 degrees F. Using muffin liners, line the muffin pans and set them aside.
Step 2: To make the crumb topping, combine the butter, brown sugar, and cinnamon in a medium-sized bowl. Add the flour and mix until blended and the mixture is mushy. Keep mixing with a fork until the mixture is crumbly. Break to pieces any large clumps as needed. Set aside.
Step 3: For the muffins, combine the bananas, sugar, cinnamon, and salt in a large bowl. Add the oil, eggs, and vanilla extract. Mix well. Now, add the flour and baking soda and whisk gently until blended. Make sure to not overmix the batter.
Step 4: Into the muffin pan, scoop the batter filling the cups about 2/3 full.
Step 5: To completely cover the tops, top each muffin with enough crumb topping, pressing gently as you go.
Step 6: Place the muffins in the preheated oven and bake for about 15 to 16 minutes or until a toothpick inserted in the centre of the muffin comes out clean.
Step 7: Remove from the pan and allow the muffins to cool in the pan for about 5 minutes before you transfer them to a wire rack to cool completely.
Step 8:To make the glaze, combine the powdered sugar, cream/milk, and vanilla extract in a small bowl. You can add a splash of cream/milk if the glaze turned out too thick.
Step 9: Once the muffins are cooled, drizzle the glaze over.
COFFEE CAKE BANANA BREAD MUFFINS
Ingredients
- Crumb topping:
- 1 tsp ground cinnamon
- 1/2 c. brown sugar, packed
- 1 c. all-purpose flour
- 6 tbsp butter, melted (if hot, cool before using)
- Muffins:
- 2 Eggs
- 3 overripe bananas, mashed
- 1 tsp ground cinnamon
- 2/3 c. granulated sugar
- 1/3 c. vegetable oil
- 1 1/2 c. all-purpose flour
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- Glaze:
- 1 tbsp cream or milk
- 1/2 tsp vanilla extract
- 1/2 c. powdered sugar
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F. Using muffin liners, line the muffin pans and set them aside.
Step 2: To make the crumb topping, combine the butter, brown sugar, and cinnamon in a medium-sized bowl. Add the flour and mix until blended and the mixture is mushy. Keep mixing with a fork until the mixture is crumbly. Break to pieces any large clumps as needed. Set aside.
Step 3: For the muffins, combine the bananas, sugar, cinnamon, and salt in a large bowl. Add the oil, eggs, and vanilla extract. Mix well. Now, add the flour and baking soda and whisk gently until blended. Make sure to not overmix the batter.
Step 4: Into the muffin pan, scoop the batter filling the cups about 2/3 full.
Step 5: To completely cover the tops, top each muffin with enough crumb topping, pressing gently as you go.
Step 6: Place the muffins in the preheated oven and bake for about 15 to 16 minutes or until a toothpick inserted in the centre of the muffin comes out clean.
Step 7: Remove from the pan and allow the muffins to cool in the pan for about 5 minutes before you transfer them to a wire rack to cool completely.
Step 8:To make the glaze, combine the powdered sugar, cream/milk, and vanilla extract in a small bowl. You can add a splash of cream/milk if the glaze turned out too thick.
Step 9: Once the muffins are cooled, drizzle the glaze over.
