These banana coffee cake muffins are soft and tasty, especially with a little butter on top! Use up your ripe bananas to make our coffee cake muffin recipe for breakfast.
While banana pecan muffins are a personal favorite, I’ve used this coffee cake muffin recipe as a base for all kinds of flavor combinations – blueberry, apple streusel, and even chocolate chip!
It also doubles beautifully. Typically, I’ll make two double batches of this coffee cake muffin recipe and freeze some for later. You could also gift your excess to neighbors or share them at a bake sale.
Looking for more easy breakfast options? This cinnamon roll monkey bread can be made in the crockpot and combines two favorites into one!
Banana Coffee Cake Muffins
Tips and Tricks
- Use room temperature ingredients. Warm the butter, milk, sour cream, and eggs on the counter for about 30 minutes before starting this coffee cake muffin recipe. This helps everything combine smoothly and prevents the batter from separating.
- Want fewer dishes to clean? Smash the bananas with a fork or potato masher and fold them in with the pecans.
- Make them nut-free. If you have food allergies (or just don’t like nuts), you can simply leave them out.
- Grab-and-go option: Use paper liners and wrap each muffin in plastic once cooled. Then, you can toss a couple in your bag on the way out the door!
Enjoy these coffee cake muffins plain or slice them in half and spread butter over the center. They are particularly delicious with a cup of hot tea, coffee, or milk!
Coffee Cake Muffins FAQ
How do I store leftover coffee cake muffins?
Store at room temperature in a large storage bag or airtight container for up to 4 days.
I like to add a layer of paper towels on the bottom and over the top to absorb excess moisture. Another way to prevent muffins from getting soggy is to put a saltine cracker in the same container!
To reheat, microwave one or two at a time for 20 to 30 seconds, or until warm. If they are frozen, I recommend thawing them first.
Can I freeze banana pecan muffins?
Sure! You can freeze these for 2 to 3 months. They store best in a single layer and should be thawed on the counter before serving.
If you want to stack them, freeze your banana nut coffee cake muffins in a single layer until firm. Then, store with a layer of parchment between each layer.
What can I add to this coffee cake muffin recipe?
Get creative with stir-ins, as long as the total amount doesn’t exceed 1 ½ cups total (including the pecans).
Fresh blueberries, granola, or shredded coconut would be a delicious addition. You can also replace the pecans with walnut pieces if you’d like.
With love from our simple kitchen to yours.
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Banana Pecan Coffee Cake Muffins
- 12 tablespoons unsalted butter, 1 1/2 sticks , at room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract, or vanilla bean paste
- 1 cup sour cream
- 1/4 cup whole milk
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 4 large ripe bananas
- 1 cup pecans, chopped
- Preheat the oven to 350 degrees F. Place paper liners in muffin pans.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
- With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. Your batter may separate if the ingredients are not room temperature. If so, scrape down the bowl and continue, it will smooth out during the next step. With the mixer on low speed add the flour mixture to the batter and beat until just mixed.
- Place bananas in a blender or food processor and puree.
- Add banana puree and nuts and mix until combined.
- Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published March 2012, updated and republished February 2022
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