Cinnamon Sugar Banana Muffins Recipe

Cinnamon banana bread muffins cooling on a wire rack.

5 from 1 vote

Cinnamon Sugar Banana Muffins Recipe

Perfect for crisp mornings, these Cinnamon Sugar Banana Muffins are golden, soft, and full of banana and spice. A warm-from-the-oven treat that pairs well with coffee.

Prep Time10

Cook Time18

Total Time28

Course: Breads & Muffins, Breakfast

Cuisine: American

Diet: Vegetarian

Servings: muffins

Calories: 292kcal

Author: Andrea

Equipment

Stand Mixer

Ingredients

3/4 cup all-purpose flour (or 1 cup if you don't want to use wheat)
1/4 cup whole wheat flour
1/3 cup brown sugar
1 egg
6 Tbsp butter melted
2 Tbsp sour cream or buttermilk
1/2 cup ripe bananas (from one large banana) mashed
1/2 tsp baking soda
1/4 teaspoon salt
1/4 tsp cinnamon heaping
3/4 teaspoon vanilla extract
1/4 cup chopped nuts plus more to sprinkle on top

Cinnamon Sugar Sprinkle

1 Tbsp sugar
1/8 tsp cinnamon heaping

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly spray or line six wells of a standard-size muffin pan, then set aside.
In the bowl of a stand mixer, beat together the melted butter and sugar. Add the sour cream (or buttermilk) and mashed bananas, then mix on low for 30 seconds. Add the egg and vanilla, and mix until just combined.
In a small mixing bowl, combine the flours, baking soda, salt, and cinnamon. Whisk together, then with the mixer on low speed, gradually add the dry ingredients. Mix until just combined. Remove the bowl from the stand and fold in the chopped nuts. Using a large scoop, fill each well about ¾ full (or a little more, if you have extra muffin batter). Sprinkle with extra nuts. In a small bowl, combine the cinnamon and sugar, then sprinkle the mixture over the tops of each muffin.
Place in the oven and bake for 18–22 minutes. The tops should be lightly golden brown and feel firm to the touch. Remove from the oven and allow to cool in the pan for 2–3 minutes before removing and transferring to a wire rack to cool completely. Serve by themselves or with some whipped cinnamon butter.

Notes

-Double the recipe if you want to make 12 muffins.

STORE cooled Banana Cinnamon Muffins in an airtight container at room temperature for up to 3 days. To keep them longer, wrap each muffin in plastic wrap and place in a freezer-safe container or bag—FREEZE for up to 2 months.

To REHEAT, microwave for 10–15 seconds or warm in a 300 degrees Fahrenheit (150 degrees Celsius) oven for 5–7 minutes to bring back their soft texture and fresh-baked feel.

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