I’m so excited to share this recipe with you guys!Cinnamon Banana Bread Muffins are honestly one of my all-time favorite things to bake. They’re warm, comforting, and just sweet enough to satisfy that craving without being overly sugary. Think of your favorite banana bread, but in adorable, perfectly portioned muffin form. The secret? A swirl of cinnamon sugar that elevates them from “good” to “OMG, these are incredible!” My grandma used to make something similar, but I’ve tweaked it over the years to be even easier and more delicious. And honestly, they’re way easier than making a whole loaf of banana bread when you just want a little treat. It’s kind of like if banana bread and a cinnamon roll had a baby, and that baby was the most perfect, delicious muffin you could ever imagine. Trust me; you need these in your life.
Thank you for reading this post, don't forget to subscribe!
What is Cinnamon Banana Bread Muffins?
What are these magical things?Cinnamon Banana Bread Muffins (? Well, think of your classic, comforting banana bread – moist, slightly sweet, with that unmistakable banana flavor. Now, imagine swirling in a generous dose of cinnamon sugar. Not just sprinkled on top, but swirled *throughout* the batter, creating pockets of deliciousness in every single bite. It’s essentially banana bread, but with a major upgrade. It’s like a handheld, perfectly portioned slice of happiness. The cinnamon adds a warmth and depth that complements the banana perfectly, and the muffin form makes them ideal for breakfast on the go, a quick snack, or even a simple dessert. It’s comfort food at its finest, made even better with that irresistible cinnamon swirl.
Why you’ll love this recipe?
Why do you obsess over these things?Cinnamon Banana Bread Muffins.. First and foremost: the flavor. The combination of ripe bananas, warm cinnamon, and a touch of sweetness is seriously addictive. It’s like a cozy hug in muffin form. Second, they’re surprisingly easy to make! Don’t let the swirl fool you; it’s actually super simple. I’ve made these countless times, and they always turn out perfectly. This one’s a lifesaver when those brown bananas are staring at you from the counter! And let’s talk about cost-efficiency. Bananas are usually pretty affordable, and the rest of the ingredients are pantry staples. It’s a budget-friendly way to satisfy your sweet tooth. What I love most about this is how versatile they are. Enjoy them for breakfast with a cup of coffee, pack them in lunchboxes, or serve them as a simple dessert. My kids ask for these all the time, and they disappear in minutes! If you’re a fan of banana bread (and who isn’t?), these muffins are a must-try. They’re similar to my cinnamon swirl bread recipe, but quicker and easier for on the go.
How do I make cinnamon banana bread muffins?
Quick Overview
Making these Cinnamon Banana Bread Muffins. is a breeze! You’ll start by mixing the dry and wet ingredients separately, then combining them to create a delicious banana batter. The magic happens when you layer the batter with a simple cinnamon sugar mixture, swirling it throughout for that irresistible flavor. Then, you’ll bake them until golden brown and perfectly moist. Honestly, the hardest part is waiting for them to cool down enough to eat! And if you’re feeling extra fancy, a simple glaze takes them to the next level. The method is super forgiving, so even if you’re not a seasoned baker, you can totally nail this. These are so easy to make, they will be ready in no time!
Ingredients
For the Main Batter:
* 1 3/4 cups all-purpose flour – I always use unbleached!
* 1 teaspoon baking soda – Make sure it’s fresh for the best rise.
* 1/2 teaspoon salt – Just a pinch to balance the sweetness.
* 1/2 cup (1 stick) unsalted butter, softened – Take it out of the fridge about an hour before you use it.
* 3/4 cup granulated sugar – Feel free to reduce it slightly if you prefer less sweetness.
* 2 large eggs – Room temperature eggs incorporate better.
* 1 teaspoon vanilla extract – A good quality vanilla makes all the difference.
* 1 cup mashed bananas (about 3 medium) – The riper, the better! What are spotty bananas?
If you don’t have buttermilk, you can use regular milk with a teaspoon of salt. Lemon juice or vinegar.
For the Filling:
* 1/4 cup granulated sugar – For that perfect cinnamon swirl.
* 2 teaspoons ground cinnamon – Use a good quality cinnamon for the best flavor.
For the Glaze:
* 1 cup powdered sugar – Sift it for a smoother glaze.
* 2-3 tablespoons milk – Add it gradually until you reach your desired consistency.
* 1/2 teaspoon vanilla extract – Optional, but it adds a nice touch.
How do I follow step
Step 1: Preheat & Prep Pan
First, preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well. I always prefer using liners; it makes cleanup a breeze and prevents the muffins from sticking. Set the muffin tin aside while you prepare the batter.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Whisking is important because it helps distribute the baking soda evenly throughout the flour, which ensures a good rise. Make sure there are no lumps!
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened butter and sugar until light and fluffy. You can use a stand mixer or a hand mixer for this. Then, beat in the eggs one at a time, followed by the vanilla extract. Make sure the butter is properly softened; otherwise, you’ll end up with lumps in your batter. If I forget to soften it, I microwave it for like 5 seconds
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix! Overmixing can lead to tough muffins. Gently fold in the mashed bananas. The batter should be slightly lumpy, and that’s okay!
Step 5: Prepare Filling
In a small bowl, combine the sugar and cinnamon for the swirl. This is going to be your layer of deliciousness! Just a simple mix until it is all blended together.
Step 6: Layer & Swirl
Spoon about 1 tablespoon of the batter into each muffin cup. Sprinkle a generous amount of the cinnamon sugar mixture over the batter. Top with another tablespoon of batter, and then sprinkle with more cinnamon sugar. Use a toothpick or knife to swirl the cinnamon sugar into the batter. Don’t over-swirl; you want to create distinct pockets of cinnamon goodness.
Step 7: Bake
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on them; ovens can vary! If they start to brown too quickly, you can tent them with foil.
Step 8: Cool & Glaze
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. While they’re cooling, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract (if using) until smooth. Once the muffins are completely cool, drizzle them with the glaze. You can also dip the tops of the muffins into the glaze for a more even coating.
Step 9: Slice & Serve
Serve these Cinnamon Banana Bread Muffins. warm or at room temperature. They’re delicious on their own, but even better with a cup of coffee or tea. Enjoy!
What to Serve It With
These Cinnamon Banana Bread Muffins are seriously versatile and can be served for just about any occasion! I always think of this when I don’t know what to bake.
For Breakfast: Pair them with a steaming cup of coffee or a latte for a cozy start to the day. I also like to serve them with a side of fresh fruit, like berries or sliced bananas.
For Brunch: Create a beautiful brunch spread with these muffins alongside other pastries, fresh fruit, and a mimosa bar. They’re a great addition to any brunch gathering.
As Dessert: Serve them as a simple after-dinner treat with a scoop of vanilla ice cream or a dollop of whipped cream. They’re the perfect way to satisfy your sweet tooth without being too heavy.
For Cozy Snacks: Enjoy them with a glass of milk or a cup of hot chocolate on a chilly evening. They’re also great for packing in lunchboxes or taking on road trips. My family always has a tradition where we bring the Banana muffins. These are the perfect traveling dessert.
Top Tips for Perfecting Your Cinnamon Banana Bread Muffins
Here are my top tips for making the best Cinnamon Banana Bread Muffins ever:
Banana Prep: Use bananas that are super ripe – almost black! They’ll be sweeter and more flavorful, and they’ll mash easily.
Mixing Advice: Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in tough muffins. Mix until just combined.
Swirl Customization: Don’t be afraid to experiment with the swirl! You can create different patterns by swirling in different directions. Just be careful not to over-swirl, or the cinnamon sugar will disappear into the batter. You want it to be a defined, distinct swirl.
Ingredient Swaps: If you don’t have buttermilk, you can use regular milk with a teaspoon of lemon juice or vinegar. You can also substitute melted coconut oil for the butter for a dairy-free option.
Baking Tips: Keep a close eye on the muffins while they’re baking. Ovens can vary, so they might need a little more or less time. A toothpick inserted into the center should come out clean.
Glaze Variations: For a different flavor, you can add a teaspoon of lemon zest or orange zest to the glaze. You can also use a flavored extract, like almond or maple, instead of vanilla. If you prefer a thicker glaze, use less milk. If you prefer a thinner glaze, use more milk. The consistency is up to you!
Storing and Reheating Tips
Here’s how to keep your Cinnamon Banana Bread Muffins fresh and delicious:
Room Temperature: Store the muffins in an airtight container at room temperature for up to 2-3 days. To maintain freshness, I recommend lining the container with a paper towel.
Refrigerator Storage: For longer storage, you can store the muffins in an airtight container in the refrigerator for up to a week. Just be aware that they may become slightly drier.
Freezer Instructions: To freeze the muffins, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. Thaw them at room temperature or in the refrigerator before serving.
Glaze Timing Advice: If you’re planning to freeze the muffins, I recommend waiting to glaze them until after they’ve thawed. The glaze can become sticky and messy when frozen and thawed.
Frequently Asked Questions
Final Thoughts
These Cinnamon Banana Bread Muffins are more than just a recipe; they’re a little slice of comfort and happiness. Seriously, if you have some ripe bananas sitting on your counter, you *need* to make these! They’re easy, delicious, and always a crowd-pleaser. Plus, that cinnamon swirl is seriously irresistible. If you love these muffins, you might also enjoy my classic banana bread recipe or my cinnamon swirl bread. They’re all family favorites in my house. Happy baking! I can’t wait to hear how yours turn out! Leave a comment below and let me know if you try them, and don’t forget to rate the recipe! I always love seeing your creations, so feel free to share your photos on social media too!
Cinnamon Banana Bread Muffins
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 0.5 cups brown sugar
- 0.5 cups vegetable oil
- 2 large eggs
- 3 ripe bananas, mashed
- 2 tsp ground cinnamon
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking soda, and salt.
- In a separate bowl, combine brown sugar, oil, eggs, and mashed bananas. Mix well.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Stir in cinnamon.
- Fill muffin cups about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
