Banana Coffee Cake Muffins
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These banana coffee cake muffins are soft and tasty, especially with a little butter on top! Use up your ripe bananas to make our moist banana muffins recipe for breakfast.
While banana pecan muffins are a personal favorite, I’ve made this recipe as a base for all kinds of flavor combinations – blueberry, apple streusel, and even chocolate chip!
Coffee Cake Muffins
Typically, I’ll make two double batches of these banana nut muffins and freeze some for later. You could also gift your excess to neighbors or share them at a bake sale.
Try these chocolate chip pumpkin muffins too — they are to die for!
Looking for more easy breakfast options? This cinnamon roll monkey bread can be made in the crockpot and combines two favorites into one!
If you prefer flavors that are more tart, try my Super Quick Cranberry Orange Bread or copycat Starbucks Cranberry Bliss Bars instead.
Banana Pecan 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 these banana coffee cake muffins.
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 of the moist banana muffins in plastic once cooled.
Then, you can toss a couple in your bag on the way out the door!
Serving Suggestions
Enjoy these banana pecan 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
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.
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 coffee cake muffins in a single layer until firm. Then, store with a layer of parchment between each layer.
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.
Enjoy!
With love, from our simple kitchen to yours.
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Other Breakfast Recipes
Banana Pecan Coffee Cake Muffins
Ingredients
- 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
Instructions
- 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.
- Enjoy!
Nutrition
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 2023
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Perfect to reach for during breakfast or to have with a cup of tea. thanks for sharing this wonderful muffin recipe.
These are so yummy looking… I would be glad to wake up to this! Thanks for sharing this recipe… I am now following your blog! I love it 🙂
Wow, I am always looking for yummy muffin recipes. Can't wait to try it!!
Donna, these sound great. Loving the coffee cake twist. I LOVE having a go-to muffin recipe that can be easily adapted.
I don't doubt you when you claim these are the best – they look fluffy, moist and delicious 😀
Cheers
Choc Chip Uru
Latest: Mini Berry Yoghurt Bundts + Lemon Polenta Raisin Cookies
Donna, I love this post! These muffins look delicious – am always looking for new muffin recipes! I love coffee cake too, so these muffins combined two of my faves. 🙂
Instead of bananas can you use blueberries ,blackberries or raspberries?
You can try that. The texture will be different. I would do the blueberries first. They would work perfectly in here.
Hope that helps!
how do I print this?
How do you print this?
I was not able to print either, is the print link working?
Tammy, there is a print link on the recipe card. It is working now, I would try again.
I only have 3 bananas, could I add Blueberries or something else as a replacement for the 4th banana?
My boyfriend loves banana nut muffins, and the added coffee tastes so good!