Description
These Cinnamon Sugar Banana Bread Muffins are a delightful treat combining the natural sweetness of ripe bananas with a warm cinnamon sugar topping. Moist and fluffy on the inside with a crispy, sweet cinnamon crust on top, these muffins are perfect for breakfast, snack time, or dessert.
Ingredients
Scale
Banana Muffin Batter
- 2 overripe bananas, mashed
- 2/3 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 egg
- 1/3 cup vegetable oil
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
Cinnamon Sugar Topping
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 3 tablespoons unsalted butter, melted
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s at the right temperature for baking the muffins.
- Prepare Muffin Pan: Line a muffin pan with muffin liners and set aside to make removal and cleanup easier.
- Mix Wet Ingredients and Initial Flavors: In a large bowl, combine mashed bananas, 2/3 cup granulated sugar, 1 teaspoon cinnamon, and salt. Beat in the egg and vegetable oil until fully incorporated.
- Add Milk and Vanilla: Stir in the milk and vanilla extract to the banana mixture, mixing gently.
- Combine Dry Ingredients: Add the all-purpose flour and baking powder to the wet mixture. Gently fold the batter together until just combined; avoid overmixing to keep the muffins tender.
- Fill Muffin Cups: Scoop the batter evenly into the prepared muffin cups, filling each about 2/3 full.
- Bake Muffins: Bake in the preheated oven for 18 to 22 minutes until golden brown and a toothpick inserted in the center comes out clean or with a few crumbs.
- Prepare Cinnamon Sugar Topping: While muffins bake, mix the 1/4 cup granulated sugar and 1 teaspoon cinnamon together in a small bowl, and have the melted butter ready in a separate bowl.
- Cool Muffins: Once baked, allow the muffins to cool in the pan for 5 minutes.
- Coat Muffins: While still warm, dip the top of each muffin into the melted butter, then immediately dip into the cinnamon sugar mixture to coat the top well.
- Serve: Enjoy the muffins warm or allow them to cool completely before serving.
Notes
- Use overripe bananas for the best flavor and moisture.
- Do not overmix the batter to avoid dense muffins.
- The cinnamon sugar topping adds a sweet and crunchy contrast; feel free to adjust the sugar and cinnamon ratio to taste.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- To reheat, warm in the oven for a few minutes or microwave briefly.
