Easy Cinnamon Banana Bread Muffins
These fluffy banana bread muffins are brushed in butter and topped with a cinnamon sugar mixture! Such an easy and delicious way to use up 3 brown bananas!
Servings: 6 jumbo muffins
Calories: 490kcal
Equipment
- Jumbo Muffin Pan with liners
- Mixing bowls
- Measuring spoons
- Whisk
- Spatula
Ingredients
Banana Bread Muffins
- 8 tablespoons (113 g) unsalted butter melted and cooled
- ⅔ cup (133 g) brown sugar light or dark, packed
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- ¼ cup (60 g) sour cream
- 1½ cups (345 g) overripe bananas mashed
- 1½ cups (187.5 g) all-purpose flour weighed in grams or spooned and leveled
- ¾ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Cinnamon Sugar Topping
- 2 tablespoons (28 g) unsalted butter melted
- ¼ cup (50 g) granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 425°F and fill a jumbo muffin pan with parchment liners.
- In a large bowl, mix together the melted butter and brown sugar. Stir in the vanilla extract, egg, sour cream, and mashed bananas really well.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt, Fold them into the wet ingredients just until the flour streaks disappear.
- Equally distribute the batter into the muffin liners and bake on the middle rack at 425°F for 6 minutes. Then, without opening the oven door, reduce the temperature to 375°F and bake until a toothpick comes out of the center clean (about 16-20 more minutes; 22-26 minutes total).
- Let the muffins sit in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
- When the muffins have cooled completely and are ready to be served, brush the tops with melted butter and dip them in the cinnamon sugar topping.
Notes
Butter: These muffins are extra rich and buttery so that it's like eating a slice of banana bread lathered in butter! If you want them to be less rich, try using only 6 tablespoons of butter (however, they may not be quite as moist and fluffy this way).
Regular Muffins: Distribute the batter between 12-14 regular muffin liners and bake at 375°F for about 15-20 minutes.
Mini Muffins: Bake 24-28 mini muffins at 350°F for 10-15 minutes.
Storage: Store cooled, uncoated banana bread muffins in an airtight container at room temperature for 1 week or in the freezer for 3 months. Top with butter and cinnamon sugar when ready to serve.
Nutrition: The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.
Nutrition
Calories: 490kcal | Carbohydrates: 70g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 356mg | Potassium: 299mg | Fiber: 2g | Sugar: 39g | Vitamin A: 725IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 2mg
