Oh my goodness, if you’re like me and can’t decide between banana bread and coffee cake, then you’re in for a treat! These coffee cake banana bread muffins are the best of both worlds—moist, sweet banana goodness swirled with that classic coffee cake crumb topping. Trust me, once you take a bite, you’ll be hooked! I still remember the first time I whipped these up for a lazy Sunday brunch. The smell wafting through the kitchen was pure bliss, and they paired perfectly with my favorite cup of coffee. It was the kind of cozy morning that makes you want to savor every moment. Let’s get baking!
Ingredients for Coffee Cake Banana Bread Muffins
- 2 ripe bananas, mashed
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/2 cup chopped walnuts (optional)
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
How to Prepare Coffee Cake Banana Bread Muffins
Alright, let’s get our hands a little messy and dive into making these delightful muffins! Follow along, and I promise you’ll be rewarded with the most scrumptious bites of joy.
Preheat and Cream
First things first, preheat your oven to 350°F (175°C). This step is crucial because it helps the muffins rise beautifully and bake evenly. While that’s warming up, grab a mixing bowl and cream together the softened butter and granulated sugar. I like to use a hand mixer for about 2-3 minutes until it’s light and fluffy. This aeration is key for that perfect muffin texture!
Combine Wet Ingredients
Now, let’s add in those eggs and vanilla extract! Mix them in one at a time to ensure they’re well incorporated—this will keep your muffins from being dense. Then, fold in the mashed bananas and sour cream. Don’t rush this step; let those flavors mingle! If you’re using a spatula, gently lift and fold to keep the mixture light and airy.
Mix Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking soda, and salt. Make sure everything is well combined—this helps the baking soda activate properly when it hits the wet mixture. You don’t want any clumps of flour ruining your muffins!
Combine Wet and Dry Mixtures
Gradually add the dry ingredients into the wet mixture. I usually do this in three parts, folding gently until just combined. If you’re adding walnuts, now’s the time to fold them in. Be careful not to overmix; a few lumps are totally okay!
Prepare the Muffin Cups
Now comes the fun part! Line your muffin tin with paper liners or grease it lightly. Fill each cup about halfway with batter. Here’s a little trick: sprinkle a layer of the brown sugar and cinnamon mixture on top, then add more batter to fill the cups about two-thirds full. This creates that lovely crumb topping we all adore!
Baking the Muffins
Pop those beauties into the oven and bake for 20-25 minutes. I always check them at the 20-minute mark with a toothpick; it should come out clean or with just a few crumbs. Once they’re done, let them cool in the tin for about 5 minutes before transferring to a wire rack. The aroma? Wow, it’s going to fill your kitchen with pure happiness!
Tips for Success
To ensure your coffee cake banana bread muffins turn out perfectly, here are some tried-and-true tips! First, make sure your butter is at room temperature; this helps it cream better with the sugar, leading to a lighter muffin. Also, use ripe bananas—those speckled brown ones are the sweetest and add more moisture. When mixing, don’t overdo it! Just mix until the dry ingredients are incorporated; overmixing can lead to dense muffins. If you want to get creative, try adding chocolate chips or dried fruit for extra flavor. And don’t forget, these muffins freeze beautifully—just wrap them tightly, and they’ll be your secret stash for a quick treat later on!
FAQ about Coffee Cake Banana Bread Muffins
Can I use frozen bananas?
Absolutely! In fact, using frozen bananas can enhance the flavor of your muffins. Just make sure to thaw them first and drain any excess liquid before mashing. The great thing about frozen bananas is that they become super sweet and soft, making them perfect for baking. Plus, you’ll get that delicious banana flavor without any waste—just peel, mash, and mix into your batter!
What can I substitute for sour cream?
If you don’t have sour cream on hand, no worries! You can easily substitute it with Greek yogurt or buttermilk. Greek yogurt will give you a similar tangy flavor and creamy texture, while buttermilk adds a nice lightness to the muffins. Just use the same amount as the sour cream called for in the recipe, and you’ll be good to go!
How do I store the muffins?
To keep your coffee cake banana bread muffins fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, I recommend freezing them. Just wrap each muffin tightly in plastic wrap or foil, then place them in a freezer-safe bag or container. They’ll stay delicious for up to three months! When you’re ready to enjoy, simply thaw them at room temperature or pop them in the microwave for a few seconds.
Nutritional Information for Coffee Cake Banana Bread Muffins
Before you dive into these delicious muffins, here’s a little nugget of information! Keep in mind that nutrition values can vary based on the specific ingredients and brands you use, so these are just estimates. Each muffin contains approximately 210 calories, 8g of fat, 3g of protein, and 32g of carbohydrates. You’ll also find around 15g of sugar and 150mg of sodium per muffin. If you’re watching your intake, it’s good to be aware, but trust me, every bite is worth it! Enjoy these scrumptious treats in moderation, and let the flavors shine!
Serving Suggestions
These coffee cake banana bread muffins are a delightful treat that pairs beautifully with your morning coffee or afternoon tea. I love to enjoy them warm, straight from the oven, but they’re equally delicious at room temperature! For an extra touch, consider slathering a bit of butter on top while they’re still warm—it melts just perfectly and adds that rich, creamy goodness. You could also sprinkle a dusting of powdered sugar for a sweet finish or serve them alongside a dollop of whipped cream for a luxurious touch. Trust me, these muffins will brighten your day no matter how you serve them!
Personal Touch
Every time I make these coffee cake banana bread muffins, I’m transported back to my childhood kitchen. My mom and I used to bake on rainy Saturdays, filling the house with sweet aromas and laughter. One day, she decided to combine her two favorite recipes—banana bread and coffee cake. I remember the moment we pulled those muffins from the oven, the golden tops glistening with brown sugar. We couldn’t wait to dive in! Now, I love recreating that memory, sharing these muffins with my friends over steaming cups of coffee. It’s a little piece of nostalgia wrapped in every bite!
Z nadrukami
Coffee Cake Banana Bread Muffins: 7 Delightful Treats
- Całkowity Czas: 40 minutes
- Ustępować: 12 muffins 1x
- Dieta: Wegańskie
Opis
Delicious coffee cake banana bread muffins that combine the flavors of banana bread and coffee cake.
Składniki
- 2 ripe bananas, mashed
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/2 cup chopped walnuts (optional)
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
Instrukcje
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter and sugar.
- Add the eggs and vanilla, mixing well.
- Stir in the mashed bananas and sour cream.
- In another bowl, combine the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture.
- If using, fold in the walnuts.
- In a small bowl, mix brown sugar and cinnamon.
- Fill muffin cups halfway with batter, sprinkle with the brown sugar mixture, and top with more batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before serving.
Uwagi
- Store muffins in an airtight container.
- These muffins freeze well for up to three months.
- For extra flavor, add chocolate chips or dried fruit.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 25 minutes
- Kategoria: Breakfast
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 muffin
- Kalorie: 210
- Cukier: 15g
- Sód: 150mg
- Kwasy: 8g
- Nasycony tłuszcz: 4g
- Tłuszcze Nienasycone: 2g
- Tłuszcze trans: 0g
- Węglowodany: 32g
- Włókno: 1g
- Białko: 3g
- Cholesterol: 30mg
Słowa kluczowe: coffee cake banana bread muffins
