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A delicious moist coffee cake banana bread muffin with a bite taken out, showing the moist crumb inside and a crunchy cinnamon-sugar topping.

Moist Coffee Cake Banana Bread Muffins

These moist and flavorful banana bread muffins topped with a cinnamon crumble are perfect for breakfast or a snack. Easy to make and irresistibly delicious!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Batter
  • 1 1/2 cups all-purpose flour spooned and leveled—no packing!
  • 1 tsp baking soda fresh is key for that perfect rise
  • 1/2 tsp salt fine sea salt to balance the sweetness
  • 3 ripe bananas bananas the spottier, the better—mash with a fork until lumpy
  • 3/4 cup sugar granulated or coconut sugar
  • 1 egg egg room temp
  • 1/3 cup melted butter unsalted, cooled slightly
  • 1 tsp vanilla extract the real stuff
Topping
  • 1/2 cup brown sugar dark brown for caramel notes
  • 1/4 cup flour helps create crumbs
  • 1 tsp cinnamon aromatic Vietnamese if available
  • 2 tbsp cold butter cubed, makes topping crisp

Method
 

  1. Preheat oven to 350°F (175°C). Mash bananas in a large bowl.
  2. Add sugar, egg, melted butter, and vanilla; stir until combined. Whisk dry ingredients separately, then fold into wet mixture.
  3. Mix brown sugar, flour, and cinnamon for topping. Work in cold butter until crumbly.
  4. Line muffin tin, fill halfway with batter, sprinkle topping, press lightly.
  5. Bake for 20-25 minutes, cool in pan for 5 minutes, then transfer to rack.

Notes

Ensure bananas are ripe for best flavor and sweetness.