Banana Coffee Cake Muffins | Olives + Thyme (2024)

spiced streusel

• ¼ c (50 g) maple or light brown sugar
• ½ c (60 g) all purpose flour
• ¼ tsp salt
• 4 tbsp (57 g) unsalted butter, cold and cubed

cinnamon filling

• ⅓ c (70 g) maple or light brown sugar
• 1 tbsp (9 g) ground cinnamon

banana coffee cake

• 1 c (120 g) all purpose flour
• 1 c (120 g) cake flour
• 2 tsp (2 g) instant espresso powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 c mashed banana (about 2 medium - large)
• ¾ c (150 g) maple or light brown sugar
• ½ c (113 g) unsalted butter, melted
• 2 large eggs, room temperature
• ½ c (120 g) sour cream, room temperature
• 2 tsp (10 ml) vanilla extract

espresso glaze

• 1 c (125 g) powdered sugar
• 1 tsp vanilla extract
• 1-2 tbsp (15-30 ml) brewed espresso or strong coffee

• Preheat the oven to 400 F (204 C). Line a 12 ct. muffin pan with cupcake liners. Set aside.

• Make the spiced streusel by whisking the sugar and flour together in a large bowl until well combined. Work in the cold, cubed butter until well combined in the texture of wet sand, with some larger pieces. Place streusel topping into the fridge to chill until the cake is ready to be topped.

• To make the filling, whisk together the sugar and cinnamon powder in a small bowl until very well combined.

• To make the banana coffee cake muffins, whisk the flours, baking powder, baking soda, espresso powder and salt together in a medium sized mixing bowl until well combined. Set aside.

• In a seperate, larger mixing bowl, whisk the melted mashed banana, butter, sugar, eggs, sour cream and vanilla extract together until smooth and well combined. The liquid will be a pale yellow once all is mixed together.

  Stir in the dry ingredients with a spoon or spatula until just combined.

• Let the muffins rest in the fridge for 20-30 minutes. This brief rest period helps to hydrate the flours and will result in a higher lift, making them bakery style.

  *If you would like to skip this step, feel free. I like to use this time to clean up and get everything prepped for the last steps of the recipe.

• Scoop the muffin batter into each lined muffin liner about halfway.

  Add in 1 teaspoon filling into each half filled muffin tin. Using a toothpick, cake tester or end of knife, swirl the filling into the batter.

  Top each muffin tin with the remaining batter.

  I like to use a medium (#40) sized cookie scoop to make filling the muffin liners easier and cleaner.

  Top each muffin with the streusel. Press the streusel gently into the muffin batter.

• Bake at 400 F (204C) for 10 minutes.THEN REDUCEthe oven temperature to350 F (177C) for the remaining time.

  The muffinswill bake for an additional 10-15 minutes (about 20-25 minutes total). The muffins are done when a toothpick inserted into the center comes out mostly clean or with a few moist crumbs.

• Cool the muffins in the pan on a cooling rack for 25 minutes.While the muffins are cooling, mix the glaze. Remove the muffins to cool further on the cooling rack.

• To make the espresso glaze, whisk the freshly brewed espresso or strong coffee and vanilla extract with the powdered sugar.

  Drizzle the espresso glaze on top of each muffin. Allow 45-60 minutes to fully set the glaze.

cake flour: to make your own DIY cake flour, measure out 1 c all purpose flour. scoop out 2 tablespoon flour. add back in 2 tablespoon cornstarch. sift together 3-4 times.

To make the muffins, streusel and filling refined sugar free, I like to use maple sugar