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–+ servings

Banana Coffee Cake Muffins

4.85 | 13 reviews
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.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8

Equipment

  • 1 jumbo muffin tin or one standard muffin tin
  • 2 parchment paper

Ingredients

For the banana muffin batter
  • 2 1/2 cups (350g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon Diamond Crystal kosher salt
  • 1/2 teaspoon cinnamon
  • 1 teaspoon instant espresso powder or espresso grounds
  • 3 (375g) large very brown bananas
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1/2 cup (120g) extra-virgin olive oil
  • 1/2 cup (80g) dark brown sugar
  • 1/2 cup (110g) granulated sugar
  • 1/2 cup (130g) greek yogurt or skyr
For the crumble topping
  • 3 tablespoons (45g) salted butter, chilled
  • 1/3 cup (52g) all-purpose flour
  • 3 tablespoons (30g) dark brown sugar
  • 3 tablespoons (25g) rolled oats
For the sugar layer
  • 3 tablespoons (35g) granulated sugar
  • 1 tablespoon (14g) dark brown sugar
  • 1 tablespoon (9g) all-purpose flour
  • 1/2 teaspoon ground cinnamon

Instructions 

  1. Preheat the oven to 375°F.
  2. In a large bowl, whisk together 350 grams of flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon kosher salt, 1/2 teaspoon cinnamon and 1 teaspoon of instant espresso powder. Set aside.
  3. In a large bowl, mash the 3 bananas well. Add 2 eggs and mix to combine. Add 1 tablespoon of vanilla extract, 120 grams of olive oil, 80 grams of dark brown sugar, 110 grams of granulated sugar, and 130 grams of Greek yogurt or skyr. Mix well.
  4. In batches, add the dry ingredients to the wet. Mix to form a thick batter and set aside.
  5. Prepare the crumble topping. In a separate small bowl, add 3 tablespoons of chilled butter and 52 grams of flour. Toss to coat the butter in flour, then add 30 grams of dark brown sugar and 25 grams of 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.
  6. Prepare the sugar layer. Whisk together 35 grams of granulated sugar, 14 grams of dark brown sugar, 9 grams of all-purpose flour, and 1/2 teaspoon of ground cinnamon.
  7. Cut a few sheets of parchment paper into squares and lay them into the cups of a jumbo muffin tin. If you are baking this in a normal sized muffin tin, see recipe notes.
  8. Add a small amount of batter to each cup, then sprinkle in about 1 & 1/2 teaspoons 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.
  9. Bake at 375°F for 25-30 minutes, or until a toothpick comes out clean. Enjoy!

Notes

If you are using a standard muffin tin, add only 3/4 teaspoon of sugar mixture to the center of each muffin, and bake at 375°F for 18-20 minutes. This will make 16 muffins. 
Serving: 1 muffinCalories: 468kcalCarbohydrates: 72gProtein: 7gFat: 17g