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A stack of freshly baked coffee cake banana bread muffins with a thick cinnamon crumb topping on a wire cooling rack.

Best Coffee Cake Banana Bread Muffins

The ultimate bakery-style mashup! Incredibly moist banana bread muffins crowned with a buttery cinnamon streusel and drizzled with a sweet vanilla glaze.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 295
Ingredients Method Notes

Ingredients
  

Crumb Topping
  • 6 tablespoons Unsalted butter melted and slightly cooled
  • 0.5 cup Brown sugar tightly packed
  • 1 cup All-purpose flour spooned and leveled
  • 1 teaspoon Ground cinnamon
Muffin Batter
  • 3 large Overripe bananas mashed well
  • 0.66 cup Granulated sugar
  • 0.33 cup Vegetable oil
  • 2 large Eggs room temperature
  • 2 teaspoons Vanilla extract
  • 1.5 cups All-purpose flour spooned and leveled
  • 1 teaspoon Baking soda
  • 1 teaspoon Ground cinnamon
  • 0.5 teaspoon Salt
Vanilla Glaze
  • 0.5 cup Powdered sugar sifted
  • 1 tablespoon Heavy cream or whole milk
  • 0.5 teaspoon Vanilla extract

Method
 

  1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
  2. For the crumb topping: In a medium bowl, whisk together the melted butter, brown sugar, and cinnamon. Gently fold in the flour with a fork until large, coarse crumbs form. Set aside.
  3. For the batter: In a large bowl, mash the overripe bananas. Whisk in the granulated sugar, vegetable oil, room-temperature eggs, and vanilla extract until completely smooth.
  4. Sprinkle the flour, baking soda, cinnamon, and salt over the wet ingredients. Fold gently with a rubber spatula just until no dry flour remains. Do not overmix!
  5. Divide the batter evenly among the prepared muffin cups, filling them about 2/3 full.
  6. Top each muffin generously with the crumb topping, pressing down very lightly so the crumbs stick to the batter.
  7. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  8. For the glaze: Whisk together the sifted powdered sugar, cream, and vanilla extract. Drizzle over the fully cooled muffins before serving.

Notes

Chef Luna's Expert Tip: To keep your crumb topping crispy for days, store the cooled muffins in an airtight container with a piece of paper towel laid across the top to absorb excess moisture.