Description
These Banana Bread Coffee Cake Muffins are a mash-up between two of my favorite baked goods. You guessed it: banana bread and coffee cake! The muffins are spiced and moist, just like banana bread should be, and then topped off with a thick cinnamon streusel! Dibs on the extra streusel!
Ingredients
Scale
For the Muffins:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon instant coffee or espresso powder
- 1 teaspoon kosher salt
- 1½ teaspoons cinnamon
- ½ teaspoon nutmeg
- 4 oz unsalted butter, melted
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 2 large eggs
- 2 tablespoons avocado or grapeseed oil (any neutral oil will work)
- 2 teaspoons vanilla bean paste (or extract)
- 2 large, very ripe bananas, mashed (roughly ½ cup)
- ½ cup buttermilk
For the Streusel Topping:
- 1 cup all-purpose flour
- 1 teaspoon instant coffee or espresso powder
- ⅔ cup sugar
- 1 teaspoon cinnamon
- Pinch of salt
- 1 stick unsalted butter, melted
- Powdered sugar, for dusting
Instructions
For the Muffins:
- Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners (this recipe makes about 14 muffins for me, so I prepare another smaller muffin tin as well).
- In a medium bowl, whisk together the flour, baking powder, instant coffee, salt, and spices.
- In another bowl, whisk together the melted butter and sugars until smooth.
- Add the eggs, vanilla extract, oil, and mashed bananas and mix until smooth.
- Alternate adding the flour mixture and the buttermilk, starting and ending with flour (so, add half the flour first, then all of the buttermilk, and end with the remaining half of flour), gently stirring and folding the batter after each addition. Try not to overmix! This will yield tough muffins.
- Scoop the batter into the prepared muffin pan and then top each muffin with the streusel topping (steps below).
- Bake for 20-25 minutes or until the muffins are golden around the edges and set in the middles.
- Dust with the powdered sugar after the muffins have cooled a little bit.
- Allow to cool on a wire rack and keep covered at room temperature in an airtight container for up to one week.
For the Streusel Topping:
- To the same bowl used for the muffin dry ingredients, whisk together the flour, instant coffee, sugar, cinnamon, and a tiny pinch of salt.
- Add the melted butter and stir the mixture until it clumps together and is crumbly.
- Generously top each muffin with the streusel before baking.
Notes
The instant coffee/espresso powder is totally optional here. It does not make the muffins or streusel taste strongly of coffee, but it does add some depth of flavor and richness. That said, you can skip it entirely, if preferred!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: muffins