Turn banana muffins into moist and tender bakery-style banana coffee cake muffins with cinnamon swirl, streusel topping, and an easy glaze (295 calories or 12 WW points).
You may be asking yourself, “But did we really need to mess with banana muffins?” And to that I say: yes, yes we really did because these banana bread-meets-coffee cake muffins are outstanding. I started with an irresistibly moist and tender banana muffin and added a sweet cinnamon swirl and crackly streusel topping.
Using darkly speckled, overripe bananas intensifies the banana flavor and keeps the banana muffins moist. To keep the recipe as easy as possible, I melt the butter for the muffin batter (no waiting all day for perfectly softened butter!) and use the food processor to pulse the streusel. And the streusel doubles as the cinnamon swirl inside the muffins.
The glaze on these banana coffee cake muffins isn’t necessary, but it does add an attractive bakery-style quality, and so do the parchment paper muffin liners. I made these by cutting regular ol’ parchment paper into 5-inch squares and pressing them into the cups of my muffin tin. The Kitchn has a great tutorial on making them!
How to Store Banana Muffins
At room temperature banana coffee cake muffins will keep for up to 3 days if kept covered in an airtight container or sealed in a plastic bag.
In the fridge you can store leftover banana muffins in an airtight container or plastic bag for up to 1 week.
Freeze them in a resealable plastic bag for up to 3 months (or wrap each muffin individually with plastic wrap, taking care to completely cover the muffin to prevent freezer burn).
Banana Coffee Cake Muffins
Turn banana muffins into moist and tender bakery-style banana coffee cake muffins with cinnamon swirl, streusel topping, and an easy glaze.
- .25 c sugar
- .25 c brown sugar
- .25 c all-purpose flour
- 2 tsp ground cinnamon
- 4 tbsp cold unsalted butter
- 1.5 c all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- .5 tsp salt
- 6 tbsp unsalted butter melted
- .5 c granulated sugar
- .25 c packed light brown sugar
- 1.5 c overripe bananas, mashed (about 1 ½ cups)
- 2 large eggs
- .75 c powdered sugar
- 2 tbsp tablespoons milk or water
- For the streusel: In a food processor, pulse the granulated sugar, brown sugar, flour, cinnamon, and butter until just combined (the texture of coarse sand or small pebbles). Set aside.
- Preheat the oven to 375 degrees F. Line a standard muffin tin with paper liners (if you don’t line them, the muffins will be hard to remove from the pan.
- In a large bowl, whisk the flour, baking soda, baking powder, and salt.
- In the bowl of a stand mixer with the paddle attachment or in a large bowl using a hand-held mixer, beat the melted butter and white and brown sugars on high speed until well blended. Add the bananas and beat until combined. Add the eggs and beat until combined. Scrape down the sides of the bowl, add the flour mixture and beat on low just until combined, scraping down the sides of the bowl again before giving it a final mix.
- Place 1 heaping tablespoon of batter in each muffin cup and top with 1 tablespoon of streusel. Press the streusel lightly into the batter with the back of a spoon, then top with the remaining batter. Sprinkle the streusel topping evenly over the batter.
- Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, 18 to 20 minutes.
- Let the muffins cool in the pan for 30 minutes, then transfer to a metal rack to cool.
- For the glaze: In a medium bowl, whisk the powdered sugar and milk or water until smooth. Spoon 2 teaspoons of glaze over each muffin.
- Muffins will keep in an airtight container at room temperature for up to 3 days.