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Banana Pecan Coffee Cake Muffins

Make this amazingly moist banana cake topped with toasted pecan streusel drizzled with a delicious vanilla honey glaze your next brunch addition.  
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Bread, Breakfast
Cuisine: American
Keyword: bananas, bread, breakfast, brunch, coffee cake, muffins, pecans
Servings: 12 muffins
Calories: 311kcal
Author: Adapted from Big Bad Breakfast by John Currence

Ingredients

Banana Muffins

  • 1 1/3 c all purpose flour
  • 2 mashed bananas
  • 1/3 c sugar
  • 1/4 c sour cream
  • 1/4 c milk
  • 1/4 c canola oil
  • 1 egg
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/4 tsp salt

Pecan Streusel

  • 1/2 c toasted pecans
  • 1/4 c all purpose flour
  • 1/4 c brown sugar
  • 2 tbsp white sugar
  • 1/2 tsp cinnamon
  • 3 tbsp butter cubed and chilled

Vanilla Honey Glaze

  • 1 c powdered sugar
  • 1/4 c honey
  • 3 tbsp butter
  • 2 tbsp milk more if needed
  • 1 tbsp vanilla

Instructions

Glaze

  • In a small bowl beat 3 tbsp of butter until creamy. Add powdered sugar, honey, and vanilla. Blend until smooth then whisk in milk 2 tbsp to start until desired consistency is achieved.

Muffins

  • Preheat the oven to 375°F. Line or grease muffin tin and set aside. Stir together the flour, baking powder, baking soda, nutmeg, cinnamon, and salt in a bowl then set aside.
  • Beat on medium speed the banana, sugar, egg, and oil. Add the dry mixture to the wet mixture, then add the milk and sour cream. Blend until well combined. Pour the batter into the prepared muffin tin.

Crumb Topping

  • Toast the pecan in a hot cast iron skillet for 2-3 minutes stirring constantly. Pour into a bowl to cool completely then add to the bowl the flour, sugars, butter and cinnamon. Using a pastry blender or your fingertips, work the cold butter into the flour until a coarse crumble forms. Sprinkle evenly over the batter. 
  • Bake until golden brown, about 35 to 40 minutes. Allow to cool for 5-10 and drizzle about 1-2 teaspoons per muffin before serving.

Notes

Adapted from Big Bad Breakfast by John Currence

Nutrition

Serving: 0g | Calories: 311kcal | Carbohydrates: 42g | Protein: 2g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 167mg | Potassium: 164mg | Fiber: 0g | Sugar: 28g | Vitamin A: 235IU | Calcium: 71mg | Iron: 1.1mg