With an ultra-moist crumb courtesy of sour cream and oil in addition to banana, a ribbon of spiced brown sugar, and a crunchy topping, these muffins are the perfect sweet snack or breakfast on the go.
Banana Bread Coffee Cake Muffins
Batter:
Topping:
Filling:
For batter: In a medium bowl, whisk together cake flour, baking powder, and salt.
In a large bowl, whisk together banana, brown sugar, sour cream, melted butter, oil, eggs, and vanilla. Gradually stir in flour mixture just until combined. Cover and refrigerate for at least 1 hour or up to overnight.
For topping: In another medium bowl, stir together butter and granulated sugar until combined. Stir in flour, cinnamon, vanilla, and salt until well combined and mixture is crumbly. Cover and refrigerate until ready to use.
Preheat oven to 400°F (200°C). Line a 12-cup muffin pan with tulip-style paper liners.
For filling: In a small bowl, whisk together brown sugar and cinnamon.
Using a 3-tablespoon spring-loaded scoop, scoop batter into prepared muffin cups (about 45 grams each). Sprinkle 2 teaspoons (10 grams) filling onto batter in each cup, leaving a slight border around edges of batter. Using a 1⁄4-cup spring- loaded scoop, scoop batter (about 64 grams) onto filling in each cup; gently spread batter smooth with a small offset spatula. Sprinkle topping onto batter in small clumps.
Bake for 5 minutes. Reduce oven temperature to 375°F (190°C), and bake until a wooden pick inserted in center comes out clean and an instant-read thermometer inserted in center registers 205°F (96°C), 15 to 18 minutes more. Let cool in pan for 10 minutes. Serve warm, or remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.
Source: https://www.bakefromscratch.com/category/recipes/bread/feed/
