Banana Coffee Cake Muffins
Recipe by Justine Snacks
Description
Coffee cake is such a funny and interesting title – because almost no coffee cakes have coffee in them. They are just designed to be eaten with coffee. And that’s how these coffee cake muffins were born. Good thing bananas and coffee pair fabulously together. Which means this muffin pairs even better with your morning coffee. It’s a win-win-win all around.
Makes 8 jumbo muffins or 16 regular muffins
If you are using a normal sized muffin tin, add only 3/4 tsp of sugar mixture to the center of each muffin, and bake at 375°F for 18-20 minutes. This will make 16 muffins.
Ingredients
For the batter:
2.5 Cup
All purpose flour
2 Teaspoon
Baking powder
1/2 Teaspoon
Baking soda
1 Teaspoon
Salt
1/2 Teaspoon
Cinnamon
1 Teaspoon
Instant espresso powder
3
Very ripe bananas
2
Large eggs
1 Teaspoon
Vanilla extract
1/2 Cup
Oil of choice
1/2 Cup
Dark brown sugar
1/2 Cup
Sugar
1/2 Cup
Icelandic Provisions Plain Skyr
For the crumble topping:
3 Tablespoon
Salted butter
1/3 Cup
All purpose flour
3 Tablespoon
Brown sugar
3 Tablespoon
Rolled oats
For the sugar layer:
3 Tablespoon
Sugar
1 Tablespoon
Dark brown sugar
1 Tablespoon
All purpose flour
1/2 Teaspoon
Ground cinnamon
Recipe
Step 1:
Preheat the oven to 375°F. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and espresso. Set aside.
Step 2:
Mash the bananas well. Add this to a bowl and crack in the eggs and mix. Add in the vanilla extract, the olive oil, the sugars, and the skyr. Mix well.
Step 3:
In batches, add the dry ingredients to the wet. Mix to form a thick batter and set aside.
Step 4:
In another small bowl, add the chilled butter and the flour for the crumble topping. Toss to coat the butter in flour, then add the sugar and 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.
Step 5:
Whisk together all the ingredients for the sugar layer in a small bowl. Cut a few sheets of parchment paper into squares and lay them the cups of a jumbo muffin tin. If you are baking this in a normal sized muffin tin, see recipe notes.
Step 6:
Add a small amount of batter to each cup, then sprinkle in about 1 & 1/2 tsp 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.
Step 7:
Bake at 375°F for 25-30 minutes or until a toothpick comes out clean. Enjoy!
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