Coffee Cake Banana Muffins Recipes

COFFEE CAKE BANANA MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Make the streusel topping by combining the sugars, flour, cinnamon, and salt in a bowl, mix to combine. Add the melted butter, and gently combine, until crumbly streusel forms. Place the bowl in the freezer to chill while you make the muffins.
• Line a 12-well muffin tin with paper liners, or spray with non-stick cooking spray. In a medium size bowl, mash the bananas very well, getting rid of as many lumps as you can. Add the eggs, yogurt, vanilla extract, brown sugar, granulated sugar, and melted butter. Mix to combine well.
• In another medium bowl, combine the flour, cinnamon, baking powder, baking soda, salt, whisk. Add the wet ingredients to the dry, and use a rubber spatula to gently fold the ingredients together, until no dry streaks of flour remain. Scoop the batter equally into the muffin pan. Each muffin cup should be very full. Remove the streusel from the freezer, and break it up into crumbly pieces with your finger. Generously top the batter with streusel. Bake for 30-35 minutes, rotating the pan 180 degrees, after 15 minutes. Allow the muffins to cool for about 10 minutes.
• Meanwhile, make the glaze by combining the powdered sugar, milk, and vanilla in a small bowl. Adjust the thickness by adding more or less milk. Drizzle the glaze over the slightly cooled muffins.

COFFEE CAKE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix then sift flour, sugar, cinnamon, baking powder, and salt together in a large bowl.
• Mix milk, butter, eggs, and vanilla extract together in a large bowl with an electric mixer. Carefully fold in flour until combined but slightly lumpy. Pour batter into the prepared muffin tins, leaving a little room at the top for muffins to rise.
• Combine flour, melted butter, sugar, brown sugar, pumpkin pie spice, and salt for the topping in a bowl; mix until crumbly. Add a generous amount on top of each muffin.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

COFFEE INFUSED BANANA/MUFFINS

Steps:

• Preheat oven to 350...Line cupcake pans with paper liners for 36 muffins or spray the pans. Or you can use 1 large 5x9 loaf pan and 12 muffins or 3 mini loaf pans with 12 muffins...or divide up how you want to! :o)
• Sift together flour, soda, cinnamon and salt and set aside. Beat together eggs and sugars on high speed for 3 minutes. Reduce speed and beat in oil, then bananas, sour cream, vanilla and coffee, mixing well. Gently mix in dry ingredients, until just mixed...then stir in nuts.
• Fill liners 3/4 full and bake 20ish minutes or until toothpick comes out clean. Remove from oven and remove muffins to cooling racks. Bake large loaf 50-60 minutes or until toothpick comes out clean. Mini loafs 30ish minutes or until toothpick comes out clean.
• Mix together frosting ingredients until smooth and creamy, 2 minutes. Frost cooled muffins or fill them with the cream cheese mixture.
• *as mentioned in the notes...I also warmed some leftover salted caramel sauce and drizzled it over the top of some of them...made it taste like a bananas foster cappuccino...mmmmmm

BANANA COFFEE CAKE

Steps:

• In a large bowl, beat the cream cheese, butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Add the bananas and vanilla. Combine flour, baking powder and baking soda; gradually add to the creamed mixture. Combine topping ingredients; add half to batter. , Transfer to a greased 13x9-in. baking pan. Sprinkle with the remaining topping. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.