Irresistible Coffee Cake Banana Bread Muffins in 35 Minutes

You know those mornings when you can’t decide between banana bread and coffee cake? That’s exactly how these Coffee Cake Banana Bread Muffins were born in my kitchen last Sunday. I had a bunch of overripe bananas staring at me (you know the ones – practically black but sweet as candy) and a serious craving for something cozy. What started as a “let’s see what happens” experiment turned into the most delicious hybrid – all the moist, banana-packed goodness of banana bread with that irresistible crumbly streusel topping from coffee cake. Now my kids beg for them every weekend, and honestly? I don’t mind one bit.

Why You’ll Love These Coffee Cake Banana Bread Muffins

Trust me, these muffins are about to become your new breakfast obsession. Here’s why:

• Quick & easy: Just mash, mix, and bake—ready in 35 minutes flat (perfect for sleepy mornings!)
• Double the flavor: All the cozy banana bread vibes plus that addictive coffee cake crumble
• Freezer-friendly: Make a double batch and stash ’em for hectic days
• Kid-approved: My picky eaters gobble these up before I can say “streusel topping”

Seriously, one bite and you’ll be hooked. The smell alone will have everyone crowding the kitchen!

Ingredients for Coffee Cake Banana Bread Muffins

Gather these simple ingredients – I promise you probably have most of them already! The magic happens when these humble pantry staples come together. Here’s everything you’ll need:

• 1 1/2 cups mashed ripe bananas (about 3 medium – the spottier, the sweeter!)
• 1/2 cup granulated sugar (I sometimes reduce to 1/3 cup if my bananas are extra ripe)
• 1/4 cup brown sugar (pack it in there nice and tight for that caramel depth)
• 1/3 cup melted butter (salted or unsalted both work – I use what’s in my fridge)
• 1 egg (room temperature blends in smoother)
• 1 tsp vanilla extract (the good stuff makes a difference here)
• 1 1/2 cups all-purpose flour (spoon and level it – no packing!)
• 1 tsp baking soda (make sure it’s fresh for maximum lift)
• 1/2 tsp salt (balances all that sweetness perfectly)
• 1/2 tsp cinnamon (my secret for that “coffee cake” warmth)
• 1/4 cup chopped walnuts (optional, but highly recommended for crunch)
• 1/4 cup streusel topping (optional but oh-so-worth-it – see my quick mix below!)

Quick streusel hack: Mix 1/4 cup flour, 2 tbsp brown sugar, 2 tbsp cold butter, and 1/4 tsp cinnamon until crumbly. Done!

Equipment You’ll Need

Don’t worry—you won’t need anything fancy! Just grab:

• A 12-cup muffin tin (or two if you’re doubling the batch—smart move!)
• Mixing bowls (one for wet, one for dry—trust me, it matters)
• A whisk (or fork in a pinch)
• Paper liners (or grease the tin if you’re feeling rustic)
• An ice cream scoop (for perfect portioning—no drips!)

That’s it! Now let’s get baking.

How to Make Coffee Cake Banana Bread Muffins

Okay, let’s get to the fun part! Making these muffins is seriously easy—just follow these simple steps, and you’ll have warm, bakery-style treats in no time. My trick? Take your time with the wet ingredients—that’s where all the flavor magic happens!

Step 1: Prepare the Wet Ingredients

First, grab those ripe bananas and mash them really well in a large bowl—I like mine smooth with just a few small lumps for texture. Add both sugars and give it a good stir until everything looks like a caramel-colored paste. Now pour in that melted butter (cooled slightly so it doesn’t cook the egg!) and mix until glossy. Crack in the egg and vanilla, then whisk like you mean it! The batter should look thick and creamy, almost like pancake batter. Set this aside while you tackle the dry ingredients—it gives the sugars time to melt into the bananas (a little trick I learned from my grandma).

Step 2: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Pro tip: Use a fork to break up any baking soda clumps—nobody wants a bitter surprise bite! Now, gently fold the dry mixture into the wet ingredients with a rubber spatula. Stop mixing when you just see the last streaks of flour disappear—overmixing makes tough muffins, and we want these tender! If you’re adding walnuts, fold them in now. The batter will be thick and spoonable, with visible banana flecks (that’s a good sign!).

Step 3: Bake and Cool

Scoop the batter into lined muffin cups (fill them 3/4 full—they’ll rise beautifully). If you’re using streusel, sprinkle it generously on top—press lightly so it sticks. Bake at 350°F for 20-25 minutes. They’re done when the tops spring back when touched, and a toothpick comes out with moist crumbs (not wet batter). Let them cool in the pan for 5 minutes—this lets them firm up without getting soggy. Then transfer to a wire rack (if you can resist eating one immediately!). The hardest part? Waiting that agonizing minute before biting into that warm, crumbly goodness!

Tips for Perfect Coffee Cake Banana Bread Muffins

Listen, I’ve made these enough times to know a few tricks that guarantee muffin perfection every time. First – those bananas? The blacker, the better (seriously, they should look almost too gross to eat). Second, mix the batter just until combined – overworking it makes dense little hockey pucks. And here’s my secret weapon: let the batter rest 5 minutes before scooping. It gives the baking soda time to work its magic for taller, fluffier muffins. Oh, and if your streusel starts browning too fast, tent the pan with foil. Now go forth and bake!

Variations and Substitutions

The beauty of these Coffee Cake Banana Bread Muffins? They’re crazy adaptable! Out of walnuts? Toss in pecans or sunflower seeds for crunch. Need them gluten-free? Swap the flour 1:1 with your favorite GF blend (I’ve had great results with Bob’s Red Mill). My neighbor swears by substituting coconut oil for butter, and you know what? They’re still delicious. Vegan? Try flax eggs and plant-based butter—just keep that banana ratio the same. The streusel topping is optional (but c’mon, live a little!), and chocolate chips make a decadent add-in when my sweet tooth demands it. Mix it up and make it yours!

Serving and Storing Coffee Cake Banana Bread Muffins

Oh, you have to try one warm from the oven—that’s when the streusel topping is at its crispy, buttery best! I always sneak one before they’ve fully cooled (shhh). For storage, pop them in an airtight container at room temp for up to 3 days—if they last that long! Freeze extras in a ziplock bag for up to a month. My morning hack? Toss a frozen muffin in the microwave for 20 seconds—instant cozy breakfast with zero effort. Pro tip: Slide a slice of bread into the storage container to keep them moist—works like magic!

Nutritional Information

Okay, let’s be real – we’re not eating these Coffee Cake Banana Bread Muffins because they’re “health food” (though bananas totally count as fruit, right?). But if you’re curious, here’s the scoop per muffin based on my standard recipe:

• Calories: About 180 (perfect for a satisfying breakfast or afternoon pick-me-up)
• Sugar: 15g (mostly from those naturally sweet bananas and just enough added sugar to make them sing)
• Fat: 7g (thank that glorious butter for the rich flavor!)
• Protein: 2g (not bad for a treat!)

Important note: These numbers can change based on your exact ingredients and how generous you are with that streusel topping (no judgment here!). I’ve found different brands of flour and butter can tweak the numbers slightly. But honestly? When that cinnamon-banana aroma fills your kitchen, I doubt you’ll be thinking about nutrition facts – you’ll be too busy reaching for muffin #2!

Frequently Asked Questions

Q1. Can I freeze these Coffee Cake Banana Bread Muffins?
Absolutely! These muffins freeze like a dream. Just let them cool completely, then pop them in a freezer bag with parchment between layers. They’ll keep for up to a month. When the craving hits, microwave one for 20 seconds or let it thaw at room temperature – tastes just-baked!

Q2. My bananas aren’t super ripe – can I still make these?
Oh honey, wait for those bananas to get good and spotty! But if you’re in a pinch, bake unpeeled bananas at 300°F for 15-20 minutes until the skins turn black. They’ll be sweet and mashable. Not quite as good as naturally ripe ones, but it works in a breakfast emergency!

Q3. Why did my muffins turn out dense?
Two likely culprits: overmixing the batter (stop when you just can’t see flour anymore) or old baking soda. Also, make sure your oven’s at the right temp – an oven thermometer is a baker’s best friend. My first batch came out like little bricks until I learned these tricks!

Share Your Feedback

Made these muffins? I’d love to hear how they turned out! Tag me on Instagram or leave a comment below—your tips might help other bakers too!

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