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Banana Bread Coffee Cake Muffins

Soft banana muffins layered with a cinnamon sugar swirl and topped with buttery streusel. Baked using a high-heat start for tall bakery-style tops and finished with a light cinnamon glaze. The perfect blend of banana bread and coffee cake in one cozy fall muffin.
Prep Time20 minutes
Cook Time20 minutes
Course: Breakfast, Brunch
Keyword: bakery muffins, banana bread, Coffee cake, muffins
Servings: 12 muffins
Author: Emily - My Messy Kitchen

Ingredients

For the muffins:

  • ½ cup salted butter room temperature
  • ⅓ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 2 eggs room temperature
  • 1 ½ tsp vanilla extract
  • ¾ cup mashed bananas about 2 medium bananas
  • ⅓ cup sour cream room temperature
  • 2 tbsp vegetable oil
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp kosher salt
  • 1 tsp cinnamon

For the cinnamon swirl:

  • ¼ cup light brown sugar
  • 1 tsp cinnamon

For the streusel topping:

  • ½ cup all-purpose flour
  • ¼ cup light brown sugar
  • ½ tsp cinnamon
  • 3 tbsp salted butter melted

For the icing:

  • ½ cup powdered sugar
  • 1-2 tbsp milk or heavy cream
  • ½ tsp vanilla extract or vanilla bean paste

Instructions

For the streusel:

  • In a small bowl, combine flour, brown sugar, cinnamon, and salt. Stir in melted butter until the mixture forms crumbs. Place in the refrigerator while preparing the batter to help create chunkier crumbs.

For the cinnamon swirl:

  • In a small bowl, mix together brown sugar and cinnamon. Set aside until ready to assemble the muffins.

For the muffins:

  • Preheat oven to 425°F. Line a 12-cup muffin pan with liners. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
  • Beat in eggs one at a time. Mix in vanilla extract, mashed banana, sour cream, and vegetable oil until smooth. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Add dry ingredients to wet ingredients and mix just until combined. Do not over mix.

To assemble:

  • Add a heaping spoonful of batter into each muffin liner, filling about half way. Sprinkle about ½ teaspoon of cinnamon swirl mixture over the batter.
  • Top with additional batter until liners are about ¾ full. Generously sprinkle streusel over the tops.
  • Bake at 425°F for 5 minutes. Without opening the oven, reduce temperature to 350°F.
  • Continue baking for 15–20 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in the pan for 5 minutes, then transfer to a wire rack.

For the icing:

  • Whisk together all the icing ingredients. Drizzle over cooled muffins, serve & enjoy!