Coffee Cake Banana Muffins with Crumb Topping
Egg and dairy coffee cake banana muffins with crumb topping, ready in 36 minutes. Moist banana base with cinnamon crumble and vanilla glaze.
Ingredients
Crumb Topping
- 1/4 cup unsalted or salted butter 57g
- 1/2 cup dark brown sugar 100g
- 1 teaspoon ground cinnamon
- 1 cup all-purpose flour 120g
Muffin Batter
- 3 medium ripe bananas overripe, freckled
- 1/2 cup granulated sugar 100g
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/3 cup vegetable oil 80ml (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 cup all-purpose flour 120g
Glaze
- 1 cup powdered sugar 120g
- 2 tablespoons cream or milk 30ml (cream for richer glaze)
- 1 teaspoon vanilla extract
Instructions
Crumb Topping
Preheat Oven and Line Pan:
Heat oven to 375°F (190°C). Insert paper liners into a muffin pan.
Muffin Batter
Make Crumb Topping:
Prepare crumb topping: liquefy butter, then combine with brown sugar and cinnamon. Slowly incorporate flour until mixture becomes crumbly.Mix Muffin Batter:
Prepare muffin batter: In a separate bowl, crush bananas. Stir in granulated sugar, cinnamon, salt, oil, eggs, and vanilla. Gently incorporate baking soda and flour until barely blended.Fill Cups and Add Topping:
Spoon batter into each muffin cup until about two-thirds full. Heap crumb mixture on top generously.
Glaze
Bake Muffins:
Bake for 15-16 minutes, or until a toothpick inserted into the center emerges clean. Let cool in pan for 5 minutes, then move to a wire rack.Prepare Glaze:
Make glaze: whisk together powdered sugar, cream, and vanilla until uniform.Drizzle Glaze and Serve:
Drizzle glaze over cooled muffins. Enjoy.