There is nothing quite like the smell of baking on a slow weekend morning. These coffee cake banana muffins remind me of those lazy Sundays spent in my family kitchen, watching the oven timer count down.
Growing up, we always had a bowl of spotted bananas on the counter waiting for a second life. Instead of standard bread, my mother would transform them into these tender, bakery-style treats.
The magic really happens when you combine the soft texture of fruit-filled batter with a crunchy, buttery streusel. It brings back memories of rushing to the table to grab the muffin with the most crumb topping.
I love how this recipe bridges the gap between a decadent dessert and a sensible breakfast. It pairs beautifully with savory dishes, much like this copycat Chick-fil-A mac and cheese recipe does for a comfort food lunch.
Now, I make these for my own family whenever we have ripe fruit that needs using. It has become a cherished ritual that signals the start of a cozy day at home.
Why you’ll love this moist coffee cake banana muffins
- Incredible texture contrast: You get the soft, tender crumb of a banana muffin paired with a crispy, sugary streusel topping that shatters perfectly when you bite into it.
- Reduces food waste: This is the absolute best way to use up those brown, spotty bananas sitting on your counter, ensuring nothing goes to waste.
- Bakery quality at home: These moist coffee cake banana muffins taste exactly like something you would buy at a high-end cafe, but they cost a fraction of the price to make.
- Quick preparation: With a prep time of just 15 minutes, you can have a fresh batch of warm muffins ready before the coffee is even done brewing.
- Pantry staples: You likely already have every single ingredient needed for this recipe in your kitchen right now, making it perfect for impromptu baking sessions.
Ingredients
- 3 large ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup brown sugar (packed)
- 1/2 cup all-purpose flour (for topping)
- 1 tsp ground cinnamon
- 1/4 cup cold butter, cubed (for topping)
- 1/2 cup powdered sugar (optional glaze)
- 1 tbsp milk (optional glaze)
Directions
Step 1
Coffee cake banana muffins makes every moment feel lush. Start by preheating your oven to 375°F (190°C). Prepare your standard 12-cup muffin tin by lining it with paper liners or spraying it generously with non-stick cooking spray to ensure easy removal later.
Step 2
Make the streusel topping first so it is ready to go. In a small bowl, whisk together 1/2 cup of flour, the brown sugar, and the ground cinnamon until well mixed.
Step 3
Add the cold, cubed butter to your dry streusel ingredients. Use a fork or a pastry cutter to cut the butter into the flour mixture until it resembles coarse, wet crumbs, then set this bowl aside.
Step 4
In a large mixing bowl, combine the mashed bananas with the melted butter. Stir in the granulated sugar, the egg, and the vanilla extract, mixing until the batter is smooth and fully combined.
Step 5
In a separate medium bowl, whisk together the remaining 1 1/2 cups of flour, baking soda, and salt. This ensures the leavening agents are distributed evenly throughout the dry mix.
Step 6
Gently fold the dry ingredients into the wet banana mixture. Stir just until the flour streaks disappear to avoid overmixing, which keeps the muffins tender.
Step 7
Divide the batter evenly among the prepared muffin cups. You should fill each cup about three-quarters full to allow room for them to rise without spilling over.
Step 8
Generously sprinkle the prepared streusel topping over the wet batter in each cup. Press the crumbs down very lightly so they adhere to the batter during the rise.
Step 9
Bake the muffins for 18 to 22 minutes. You will know they are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Step 10
Remove the tin from the oven and let it cool on a wire rack for about 5 minutes. If you want extra sweetness, whisk the powdered sugar and milk together and drizzle this glaze over the cooled muffins.
Variations, pairings, and serving ideas
Variations
You can easily add a crunch to the batter by folding in chopped walnuts or pecans. The nuts complement the banana flavor perfectly and add a nice texture to the interior. Just half a cup is enough to make a difference without overpowering the muffin.
For a chocolatey twist, try adding semi-sweet chocolate chips to the batter. The combination of chocolate and banana is classic, and the pockets of melted chocolate make these even more decadent. This version is usually a hit with children.
If you enjoy warming spices, increase the cozy factor by adding a pinch of nutmeg or cardamom to the flour mixture. These spices work beautifully with the cinnamon in the streusel. It gives the coffee cake banana muffins a more complex, autumnal flavor profile.
Pairings
These muffins are sweet, so they balance well with savory breakfast items. Scrambled eggs or a vegetable frittata make for a well-rounded meal. The salty and savory elements cut through the sweetness of the streusel topping.
A fresh fruit salad is another excellent side dish for this recipe. Citrus fruits like oranges or grapefruit provide a refreshing acidity that cleanses the palate. Berries also work well to add color and freshness to your breakfast plate.
Beverage pairings are essential for a coffee cake style muffin. A hot cup of black coffee or an unsweetened latte highlights the cinnamon and brown sugar notes. For a caffeine-free option, a warm mug of herbal tea or a cold glass of milk works wonders.
Serving ideas
Serve these muffins warm, right out of the oven, for the best experience. You can slice them in half and add a small pat of salted butter. The melting butter mingles with the crumb topping for a truly luxurious bite.
If you are hosting a brunch, arrange the muffins on a tiered cake stand. The height adds visual interest to your table, and the streusel topping looks beautiful on display. You can garnish the platter with fresh banana slices or mint leaves.
For a dessert presentation, serve a warm muffin in a bowl with a scoop of vanilla bean ice cream. The temperature contrast between the hot muffin and cold ice cream is delightful. Drizzle a little caramel sauce on top to finish the dish.
Storage and make-ahead tips
Storage
To keep your coffee cake banana muffins fresh, store them in an airtight container at room temperature. They will stay moist and delicious for up to three days. Lining the container with a paper towel can help absorb excess moisture and prevent them from getting soggy.
If you need to keep them longer, you can freeze these muffins for up to three months. Wrap each muffin individually in plastic wrap and then place them in a zip-top freezer bag. This double layer of protection prevents freezer burn and preserves the flavor.
When you are ready to eat a frozen muffin, let it thaw on the counter for an hour. Alternatively, you can microwave it for about 20 to 30 seconds. This quick reheat restores that fresh-baked warmth and softens the butter inside.
Make-ahead
You can prepare the streusel topping a day in advance to save time. Store the crumb mixture in a sealed container in the refrigerator until you are ready to bake. Chilled streusel actually holds its shape better in the oven.
While it is best to bake the batter immediately after mixing, you can measure out your dry and wet ingredients separately the night before. Keep the wet ingredients covered in the fridge and the dry ones in a bowl on the counter. In the morning, just mix and bake.
If you want to meal prep for the week, bake a double batch on Sunday. These muffins hold up incredibly well for grab-and-go breakfasts throughout the busy work week. Just grab one on your way out the door for a hassle-free morning.
Common mistakes when making Moist Coffee Cake Banana Muffins
- Using underripe bananas: If your bananas are yellow or green, they won’t provide enough sweetness or moisture. Make sure they are brown and spotted for the best coffee cake banana muffins.
- Overmixing the batter: Stirring too vigorously after adding the flour develops gluten, which leads to tough, rubbery muffins. Stop mixing as soon as the white flour streaks disappear.
- Melting the streusel butter: The butter for the topping needs to be cold and cubed, not melted. If the butter is too warm, the topping will melt into a flat glaze rather than forming nice, crunchy crumbs.
- Opening the oven too early: Checking on the muffins constantly releases heat and can cause them to sink in the middle. Trust the timer and only open the door when you are ready to test for doneness.
Final notes
These muffins are a testament to how simple ingredients can come together to create something special. The combination of the humble banana and the fancy streusel makes for a bake that feels both down-to-earth and indulgent.
I encourage you to try this recipe the next time you have a few overripe bananas sitting around. It is a forgiving recipe that yields consistent, delicious results every single time.
Don’t forget to let them cool slightly before diving in, as the sugar in the bananas can be very hot. Enjoy the process of baking and the wonderful aroma that will fill your home.
Loved this Moist Coffee Cake Banana Muffins? Try these next
- Copycat Chick-fil-A mac and recipe
- Creamy Hawaiian fruit salad recipe
- Black Forest trifle recipe
- Cheesy mashed potato puffs
- Cheesy hamburger potato casserole
Moist Coffee Cake Banana Muffins
These bakery-style muffins combine the best of two worlds: the moist, sweet comfort of banana bread and the buttery, cinnamon-streusel crunch of classic coffee cake. Perfect for cozy mornings.
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Ingredients
- 3 large ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup brown sugar (packed)
- 1/2 cup all-purpose flour (for topping)
- 1 tsp ground cinnamon
- 1/4 cup cold butter, cubed (for topping)
- 1/2 cup powdered sugar (optional glaze)
- 1 tbsp milk (optional glaze)
Instructions
- Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or spray generously with non-stick cooking spray.
- Prepare the streusel topping: In a small bowl, whisk together 1/2 cup flour, 1/2 cup brown sugar, and cinnamon. Cut in the cold cubed butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Set aside.
- In a large mixing bowl, mix the mashed bananas with the melted butter. Stir in the granulated sugar, egg, and vanilla extract until smooth and well combined.
- In a separate bowl, whisk together 1 1/2 cups flour, baking soda, and salt. Gently fold these dry ingredients into the wet banana mixture just until combined; be careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Generously sprinkle the prepared streusel topping over the batter in each muffin cup, pressing down lightly to adhere.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the pan for 5 minutes before transferring to a wire rack.
- Optional: Whisk powdered sugar and milk together to create a glaze and drizzle over the cooled muffins for extra sweetness.
Notes
For best results, use bananas that are heavily spotted or brown. Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 290
- Sugar: 28g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg