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coffee Cake Banana Muffins
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Coffee Cake Banana muffins

Perfectly soft and fluffy banana muffins topped with crunchy streusel and a vanilla milk glaze

Course Breakfast
Cuisine American
Keyword banana, coffee cake, glaze, muffins, streusel
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 muffins
Author LeAnne Shor

Ingredients

  • 2 cups unbleached all purpose flour
  • 1 ¼ tsp kosher salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ¼ cup plain full fat yogurt
  • 2 eggs
  • 2 tsp vanilla extract
  • 3 tablespoons melted butter
  • ½ cup granulated sugar
  • ½ cup brown sugar packed
  • 3 medium ripe bananas

Streusel topping

  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • ½ cup unbleached all purpose flour
  • pinch kosher salt
  • ½ tsp ground cinnamon optional
  • 4 tbsp unsalted butter, melted

glaze

  • 1 cup powdered sugar
  • 1-2 tbsp milk (regular, almond, any milk will work)
  • 1 tsp pure vanilla extract

Instructions

  1. Preheat the oven to 375 degrees F. Make the streusel topping by combining the sugars, flour, cinnamon, and salt in a bowl, mix to combine. Add the melted butter, and gently combine, until crumbly streusel forms. Place the bowl in the freezer to chill while you make the muffins.

  2. Line a 12-well muffin tin with paper liners, or spray with non-stick cooking spray.

    In a medium size bowl, mash the bananas very well, getting rid of as many lumps as you can. Add the eggs, yogurt, vanilla extract, brown sugar, granulated sugar, and melted butter. Mix to combine well.

  3. In another medium bowl, combine the flour, cinnamon, baking powder, baking soda, salt, whisk. Add the wet ingredients to the dry, and use a rubber spatula to gently fold the ingredients together, until no dry streaks of flour remain. Scoop the batter equally into the muffin pan. Each muffin cup should be very full. Remove the streusel from the freezer, and break it up into crumbly pieces with your finger. Generously top the batter with streusel. Bake for 30-35 minutes, rotating the pan 180 degrees, after 15 minutes. Allow the muffins to cool for about 10 minutes.

  4. Meanwhile, make the glaze by combining the powdered sugar, milk, and vanilla in a small bowl. Adjust the thickness by adding more or less milk. Drizzle the glaze over the slightly cooled muffins.