Banana Coffee Cake Muffins
These banana coffee cake muffins are soft, moist, and topped with a crumbly layer that perfectly balances sweetness and texture. Perfect for breakfast, snacks, or desserts, they combine indulgence with nutrition.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1 teaspoon instant espresso powder
- 3 large overripe bananas (375g)
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup extra-virgin olive oil (120g)
- 1/2 cup dark brown sugar (80g)
- 1/2 cup granulated sugar (110g)
- 1/2 cup Greek yogurt or skyr (130g)
- 3 tablespoons salted butter (45g)
- 1/3 cup all-purpose flour (52g)
- 3 tablespoons dark brown sugar (30g)
- 3 tablespoons rolled oats (25g)
- 3 tablespoons granulated sugar (35g)
- 1 tablespoon dark brown sugar (14g)
- 1 tablespoon all-purpose flour (9g)
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 375°F. Line a jumbo muffin tin with parchment paper or grease lightly.
- In a large bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and espresso powder. Set aside.
- Mash the bananas in a separate large bowl until smooth. Stir in eggs, vanilla, olive oil, dark brown sugar, granulated sugar, and Greek yogurt.
- Gradually fold the dry ingredients into the wet ingredients until a thick batter forms. Avoid overmixing.
- Prepare the crumble topping by working the butter into the flour, brown sugar, and oats with your fingers until a crumbly texture forms. Refrigerate.
- Mix granulated sugar, brown sugar, flour, and cinnamon to create the sugar layer.
- Spoon batter into muffin tins until 1/3 full. Sprinkle with the sugar layer, then top with more batter until tins are 3/4 full. Add crumble topping generously.
- Bake for 25-30 minutes for jumbo muffins (or 18-20 minutes for standard muffins), until golden and a toothpick inserted comes out clean.