Go Back
–+ servings
pecan streusel banana coffee cake muffin
No ratings yet

Pecan Streusel Banana Coffee Cake Muffins

Print Recipe
Banana Coffee Cake Muffins—moist bakery-style banana muffins topped with toasted pecan streusel and drizzled with vanilla honey glaze.
Prep Time:30 mins
Cook Time:40 mins
Total Time:1 hr 10 mins

Ingredients

  • 1 2/3 c all-purpose flour (200 grams)
  • 2 mashed bananas
  • 1/2 c sugars
  • 1/4 c vanilla yogurt
  • 1/4 c milk
  • 1/2 c unsalted butter melted
  • 1 egg
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice

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
  • 4 tbsp butter softened
  • 2 tbsp milk more if needed
  • 1 1/2 tsp vanilla

Instructions

Streusel

  • 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, chilled butter, and cinnamon. Using a pastry cutter, work the cold butter into the flour and pecans until a coarse crumble forms. Store the streusel in the fridge for later.

Muffins

  • Preheat the oven to 425 degrees. Line a 12 cup muffin tin and set aside. Stir together the flour, baking powder, nutmeg, cinnamon, allspice, salt, and sugar in a bowl then set aside.
  • In a smaller bowl mix together the yogurt, milk, and baking soda. Use a separate bowl to mix the mashed banana and egg. Combine the banana mixture and melted butter with the flour mixture using medium speed on a hand mixer. Follow with the milk mixture and blend well. Let batter rest for at least half-hour.
  • After a half-hour, spoon the batter into the prepared muffin tin and bake the muffins for 6 minutes. Then drop the heat to 375 degrees and another 18-22 minutes. Remove the muffins from the pan onto a cooling rack for 5-8 minutes before serving.

Honey Vanilla Glaze

  • Beat the buyer until smooth. Blend the powdered sugar, honey, and vanilla until smooth then whisk in the milk 2 tablespoons to start until desired consistency is achieved. Drizzle the glaze over the cooled muffins.

Notes

Adapted from Big Bad Breakfast by John Currence

Nutrition

Serving: 0g | Calories: 381kcal | Carbohydrates: 53g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 277mg | Potassium: 205mg | Fiber: 2g | Sugar: 34g | Iron: 1mg
Course: Bread, Breakfast
Cuisine: American
Keyword: bananas, bread, breakfast, brunch, coffee cake, muffins, pecans
Servings: 12 muffins
Calories: 381kcal
Author: Adapted from Big Bad Breakfast by John Currence