There’s something utterly delightful about the aroma of fresh Coffee Cake Banana Bread Muffins wafting through the kitchen. Imagine biting into a soft, moist muffin that combines the rich flavors of coffee cake with the sweetness of ripe bananas. pumpkin cheesecake bars Each mouthful is like a warm hug on a chilly morning, making it hard to resist reaching for just one more.

Growing up, my kitchen was always filled with the scent of baked goods, especially during Sunday brunches. My grandma’s Coffee Cake inspired this recipe, and I fondly remember sneaking pieces before they made it to the table. no bake cheesecake recipe This Coffee Cake Banana Bread Muffins recipe is perfect for any occasion—whether you’re hosting friends or simply enjoying a lazy weekend at home.

I remember the first time I made these muffins for my friends; their faces lit up with joy after just one bite.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ripe Bananas: Choose bananas that are heavily speckled for maximum sweetness and moisture.
• All-Purpose Flour: A staple ingredient that provides structure; sifting helps achieve a lighter texture.
• Sugar: Granulated sugar sweetens the muffins perfectly; feel free to experiment with brown sugar for added depth. maple brown sugar cookies.
• Baking Powder: Ensure it’s fresh to give your muffins the perfect rise.
• Eggs: Use large eggs at room temperature for better emulsification into the batter.
• Butter: Melted butter adds richness; you can substitute with oil if desired.
• Coffee: Brewed coffee enhances flavor; use your favorite blend for best results.
• Cinnamon: Ground cinnamon adds warmth; feel free to adjust based on your preference.
• Salt: Just a pinch balances all the flavors beautifully.
• Nuts (optional): Chopped walnuts or pecans give a delightful crunch and earthy flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat Your Oven: Preheat your oven to 350°F (175°C). This step ensures even baking right from the start; grease a muffin tin or line it with cupcake liners.

Mash Those Bananas!: In a mixing bowl, mash 3-4 ripe bananas until smooth with no lumps. The sweeter they are, the better your muffins will taste!

Mix Wet Ingredients Together: In another bowl, combine melted butter, granulated sugar, eggs, brewed coffee, and mashed bananas. Whisk until well blended; it should look like a creamy banana soup.

Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, cinnamon, and salt. This helps distribute the leavening agents evenly throughout your batter.

Fold Everything Together!: Gently fold the dry ingredients into the wet mixture until just combined. Avoid over-mixing to keep those delightful muffins tender and fluffy!

Add Nuts (If Using): If you’re feeling adventurous, now’s the time to fold in chopped nuts for an extra crunch! It pairs beautifully with banana flavors.

Bake Your Muffins!: Spoon the batter into prepared muffin tins until they are about two-thirds full. Bake for 18-20 minutes until golden brown and a toothpick comes out clean when inserted into the center.

Now that you have mastered these steps in creating delicious Coffee Cake Banana Bread Muffins, prepare yourself for compliments and requests for seconds. key lime pound cake As everyone takes their first bite, watch their expressions light up—trust me; it’s priceless!

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C). Mix wet ingredients first, then add dry ones for a smooth batter.

Add Your Touch

Feel free to swap in nuts or chocolate chips for an extra flavor kick. A sprinkle of cinnamon can also elevate that cozy vibe.

Storing & Reheating

Store these muffins in an airtight container at room temperature for up to three days. Reheat them in the microwave for a warm, fluffy texture.

Baking these Coffee Cake Banana Bread Muffins reminds me of weekends spent in my grandmother’s kitchen, where laughter and delicious smells mingled in the air. For more inspiration, check out this Ultimate Chocolate Cake Recipe recipe.

FAQ

Can I use frozen bananas for this recipe?

Yes, just thaw them and mash well before adding to the batter.

How long do these muffins stay fresh?

They can last up to three days at room temperature if stored properly.

Can I substitute gluten-free flour?

Absolutely! Just ensure you use a suitable gluten-free flour blend for best results.

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Coffee Cake Banana Bread Muffins

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• Author: Mery Mack
• Total Time: 35 minutes
• Yield: Approximately 12 muffins 1x

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Description

Indulge in the delightful fusion of flavors with these Coffee Cake Banana Bread Muffins. The sweet aroma of ripe bananas combined with the rich notes of coffee creates a mouthwatering treat that’s perfect for breakfast or an afternoon snack. Soft, moist, and topped with a golden-brown crust, each muffin is a comforting bite that evokes cherished memories and warm mornings.

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Ingredients

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• 3 ripe bananas (mashed)
• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1 tsp baking powder
• 2 large eggs (room temperature)
• 1/4 cup melted butter
• 1/2 cup brewed coffee
• 1 tsp ground cinnamon
• 1/4 tsp salt
• Optional: 1/2 cup chopped walnuts or pecans

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with cupcake liners.
2. In a mixing bowl, mash the ripe bananas until smooth.
3. In another bowl, whisk together melted butter, sugar, eggs, brewed coffee, and mashed bananas until creamy.
4. In a separate bowl, combine flour, baking powder, cinnamon, and salt.
5. Fold the dry ingredients into the wet mixture until just combined—avoid over-mixing.
6. If using nuts, gently fold them in now.
7. Spoon the batter into prepared muffin tins until two-thirds full and bake for 18–20 minutes or until golden brown and a toothpick comes out clean.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast/Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin (75g)
• Calories: 210
• Sugar: 12g
• Sodium: 120mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg