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–+ servings

Banana Coffee Cake Muffins

4.80 from 10 votes
These are the most moist, soft, sweet and delicious banana muffins out there. And that's promising a lot, I know, but after countless tests, I feel confident saying these banana coffee muffins are the real deal. They have a crisp crumble topping, a sugary layer inside, and a soft coffee cake texture that you won't be able to get enough of.
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Prep Time:15 minutes
Cook Time:30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: banana, banana bread, coffee, coffee cake
Servings: 8 jumbo muffins

Equipment

  • 1 jumbo muffin tin or one regular sized muffin tin
  • 2 sheets of parchment paper

Ingredients

For the banana muffin batter

  • 2 & 1/2 cups all-purpose flour 350 grams
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 tsp cinnamon
  • 1 tsp instant espresso powder or espresso grounds
  • 3 large very brown bananas 375 grams
  • 2 large eggs at room temperature
  • 1 tablespoon vanilla extract
  • 1/2 cup olive oil
  • 1/2 cup dark brown sugar 80 grams
  • 1/2 cup granulated sugar 110 grams
  • 1/2 cup greek yogurt or skyr 130 grams

For the crumble topping

  • 3 tbsp salted butter 45 grams, chilled
  • 1/3 cup all-purpose flour 52 grams
  • 3 tbsp brown sugar 30 grams
  • 3 tbsp rolled oats 25 grams

For the sugar layer

  • 3 tbsp granulated sugar 35 grams
  • 1 tbsp dark brown sugar 14 grams
  • 1 tablespoon all-purpose flour 9 grams
  • 1/2 teaspoon ground cinnamon

Instructions

  • Preheat the oven to 375°F.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and espresso. Set aside.
  • Mash the bananas well. Add this to a bowl and crack in the eggs and mix. Add in the vanilla extract, the olive oil, the sugars, and the skyr. Mix well.
  • In batches, add the dry ingredients to the wet. Mix to form a thick batter and set aside.
  • In another small bowl, add the chilled butter and the flour for the crumble topping. Toss to coat the butter in flour, then add the sugar and rolled oats. Work the butter into pieces with your hands, consistently tossing to coat in the flour and sugar. You're looking to make a crumb-like texture, with pieces no bigger than the tip of a pencil eraser. Set this in the fridge while you prep the rest of the recipe.
  • Whisk together all the ingredients for the sugar layer in a small bowl.
  • Cut a few sheets of parchment paper into squares and lay them the cups of a jumbo muffin tin. If you are baking this in a normal sized muffin tin, see recipe notes.
  • Add a small amount of batter to each cup, then sprinkle in about 1 & 1/2 tsp of sugar mixture. Layer more batter on top until the muffin tin is about 3/4 of the way full. Add a generous layer of the crumble topping.
  • Bake at 375°F for 25-30 minutes or until a toothpick comes out clean. Enjoy!

Notes

If you are using a normal sized muffin tin, add only 3/4 tsp of sugar mixture to the center of each muffin, and bake at 375°F for 18-20 minutes. This will make 16 muffins.