{"id":16787,"date":"2019-03-18T10:37:06","date_gmt":"2019-03-18T14:37:06","guid":{"rendered":"https:\/\/www.andiemitchell.com\/?p=16787"},"modified":"2020-07-21T09:05:02","modified_gmt":"2020-07-21T13:05:02","slug":"bakery-style-banana-coffee-cake-muffins","status":"publish","type":"post","link":"https:\/\/www.andiemitchell.com\/bakery-style-banana-coffee-cake-muffins\/","title":{"rendered":"Bakery-Style Banana Coffee Cake Muffins"},"content":{"rendered":"\n

Turn banana muffins into moist and tender bakery-style banana coffee cake muffins with cinnamon swirl, streusel topping, and an easy glaze (295 calories or 12 WW points). <\/em><\/p>\n\n\n\n

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You may be asking yourself, \u201cBut did we really need<\/em> to mess with banana muffins?\u201d And to that I say: yes<\/em>, yes we really did because these banana bread-meets-coffee cake muffins are outstanding. I started with an irresistibly moist and tender banana muffin and added a sweet cinnamon swirl and crackly streusel topping. <\/p>\n\n\n\n

Using darkly speckled, overripe bananas intensifies the banana flavor and keeps the banana muffins moist. To keep the recipe as easy as possible, I melt the butter for the muffin batter (no waiting all day for perfectly softened butter!) and use the food processor to pulse the streusel. And the streusel doubles as the cinnamon swirl inside the muffins. <\/p>\n\n\n\n

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The glaze on these banana coffee cake muffins isn’t necessary, but it does add an attractive bakery-style quality, and so do the parchment paper muffin liners. I made these by cutting regular ol’ parchment paper into 5-inch squares and pressing them into the cups of my muffin tin. The Kitchn has a great tutorial<\/a> on making them!<\/p>\n\n\n\n

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How to Store Banana Muffins<\/h2>\n\n\n\n

At room temperature<\/em> banana coffee cake muffins will keep for up to 3 days if kept covered in an airtight container or sealed in a plastic bag. <\/p>\n\n\n\n

In the fridge<\/em> you can store leftover banana muffins in an airtight container or plastic bag for up to 1 week. <\/p>\n\n\n\n

Freeze<\/em> them in a resealable plastic bag for up to 3 months (or wrap each muffin individually with plastic wrap, taking care to completely cover the muffin to prevent freezer burn).<\/p>\n\n\n\n

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4.67<\/span> from 6<\/span> votes<\/div><\/div>\n<\/div>\n

Banana Coffee Cake Muffins<\/h2>\n
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Turn banana muffins into moist and tender bakery-style banana coffee cake<\/strong> muffins with cinnamon swirl, streusel topping, and an easy glaze.\u00a0<\/span><\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Breakfast<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Keyword: <\/span>banana bread, banana muffins, coffee cake muffins<\/span><\/div><\/div>\n
Servings: <\/span>12<\/span> muffins<\/span><\/span><\/div>\n
Calories: <\/span>295<\/span>kcal<\/span><\/span><\/div>\n
Author: <\/span>Andie Mitchell<\/a><\/span><\/div>\n\n\n

Ingredients<\/h3>

Streusel<\/h4>