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Banana Coffee Cake Muffins

Banana Coffee Cake Muffins

These quick and easy Banana Coffee Cake Muffins are deliciously fluffy and tender with a buttery cinnamon brown sugar streusel on top.

Author: Knead Some Sweets

Meal Type: Breakfast

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 18 muffins

Calories: 179 kcal per serving

Ingredients

  • ½ cup - salted butter
  • ½ cup - brown sugar
  • 1 - egg
  • 1 tsp - vanilla extract
  • 1 cup - ripe bananas
  • ¾ cup - sour cream*
  • 1 ½ cups - all-purpose flour
  • 1 tsp - baking soda
  • 1 tsp - baking powder
  • ¼ tsp - salt
  • ¼ cup - brown sugar
  • ¼ cup - all-purpose flour
  • 1 tsp - ground cinnamon
  • 2 tablespoons - salted butter*

Instructions

  1. Preheat the oven to 350℉. Grease the muffin tin(s) with non-stick spray or line with 18 muffin liners.
  2. In a large bowl using an electric handheld mixer, cream the softened butter and brown sugar on medium speed for 1 minute. Add the egg, vanilla, mashed bananas, and sour cream and continue beating for 30 seconds until fluffy.
  3. Whisk together the flour, baking soda, baking powder, and salt. Add to the wet ingredients and mix on low speed just until incorporated.
  4. Stir together the brown sugar, flour, and cinnamon in a small bowl. Add the melted butter and stir to form a crumbly texture.
  5. Distribute the batter between the prepared muffin tins (18 in total). Top with the crumb mixture distributed evenly between all the muffins.
  6. Bake in the preheated oven for 20-25 minutes or until golden brown and a toothpick inserted into the center comes out clean. Enjoy!

Nutrition

Energy: 179 kcal | Total Fat: 9 g | Saturated: 5 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 33 mg | Total Carbs: 23 g | Fiber: 1 g | Sugars: 11 g | Proteins: 2 g | Sodium: 144 mg | Polyunsaturated: 0 g | Monounsaturated: 2 g

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