These Cinnamon Swirled Banana Muffins have a ribbon of buttery cinnamon sugar running throughout the moistest banana muffins you’ll ever bake.
Super Moist, Super Cinnamon-y
You’re going to love these Cinnamon Swirled Banana Muffins. Just like my Cinnamon Swirled Banana Bread, each muffin has swirls of buttery cinnamon sugar running through it and the most amazingly sweet crust. One bite and you’ll be hooked!
When is a Banana Ripe Enough to for Baking?
Is your banana beautiful, yellow, and blemish-free? If yes, it’s not ready! The best bananas for baking are so ripe they’re almost black. Soft, mushy, ugly bananas on the verge of being fodder for your compost bin are perfect for baking up some Classic Banana Bread.
What Do I Need To Make Cinnamon Swirled Banana Muffins?
- Unsalted butter, melted
- Granulated sugar and dark brown sugar
- Eggs and vanilla
- All-purpose flour and baking soda
- 3 overripe bananas
- 1 very ripe banana, for garnishing
- Ground cinnamon
- Muffin pan and non-stick spray
How to Make Cinnamon Swirled Banana Muffins
- Preheat oven to 350°F. Spray a 12-cup muffin pan generously with non-stick cooking spray.
- In a large bowl, melt the butter and let cool slightly.
- Whisk in the sugar then the eggs and vanilla. Stir in the flour and baking soda.
- Fold in the mashed bananas until just combined.
- In a small bowl, melt the butter and then stir in the granulated sugar, dark brown sugar and ground cinnamon until well combined.
- Fill each muffin cup 1/3 full with some batter. Dollop 1 teaspoon of the cinnamon sugar mixture in a few spots on top of the batter in each muffin cup.
- Use the end of a chopstick or other small utensil to gently swirl the cinnamon sugar through the batter in each muffin cup. Scoop the remaining batter evenly among the muffins cups, filling each muffin cup almost full.
- Dollop 1 teaspoon of the cinnamon sugar mixture in a few spots on top of the batter in each muffin cup. Use the end of a chopstick or another small-ended utensil to swirl the cinnamon sugar through the top half of the muffin batter.
- Cut the reserved banana into 12 thin slices and place a slice in the middle of the swirled batter in each muffin cup.
- Bake muffins for 20-25 minutes or until golden brown and a toothpick inserted comes out clean.
- Let the muffins cool in the pan for 5 minutes before removing to a wire rack to cool completely.
How to Store Cinnamon Swirled Banana Muffins
Store any leftover banana muffins in an airtight container at room temperature for up to three days. To freeze, allow them to cool completely. Then store in an airtight plastic container or bag in the freezer for up to 3 months.
To defrost them, let set at room temperature, uncovered, so they don’t absorb too much of the moisture.
Other Banana Recipes You’re Sure to Love
I overbuy bananas on purpose because there’s always something yummy to bake with them! You’ll have to try some of my favorites:
The Best Banana Bread Recipes
From classic to flourless to chocolate and everything in-between, you won’t want to miss any of The Best Banana Bread Recipes!
More Recipes for the Cinnamon Obsessed
From donuts to breads to every conceivable variation on the beloved ooey gooey cinnamon roll, Our Favorite Recipes for the Cinnamon Obsessed has something for every cinnamon-loving tummy.
If you make these Cinnamon Swirled Banana Muffins, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. ? I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Description
These Cinnamon Swirled Banana Muffins have a ribbon of buttery cinnamon sugar running throughout the moistest banana muffins you’ll ever bake.
Ingredients:
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 3 overripe medium bananas, mashed (about 1 cup)
- 1 very ripe banana, for garnishing
Cinnamon Sugar Swirl:
- 3 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- 3 tablespoons dark brown sugar
- 2 tablespoons ground cinnamon
- Preheat oven to 350°F. Spray a 12-cup muffin pan generously with non-stick cooking spray.
- In a large bowl, melt the butter and let cool slightly. Whisk in the sugar then the eggs and vanilla. Stir in the flour and baking soda. Fold in the mashed bananas until just combined.
- In a small bowl, melt the butter and then stir in the granulated sugar, dark brown sugar and ground cinnamon until well combined.
- Fill each muffin cup 1/3 full with some batter. Dollop 1 teaspoon of the cinnamon sugar mixture in a few spots on top of the batter in each muffin cup. Use the end of a chopstick or other small utensil to gently swirl the cinnamon sugar through the batter in each muffin cup. Scoop the remaining batter evenly among the muffins cups, filling each muffin cup almost full. Dollop 1 teaspoon of the cinnamon sugar mixture in a few spots on top of the batter in each muffin cup. Use the end of a chopstick or another small-ended utensil to swirl the cinnamon sugar through the top half of the muffin batter.
- Cut the reserved banana into 12 thin slices and place a slice in the middle of the swirled batter in each muffin cup.
- Bake muffins for 20-25 minutes or until golden brown and a toothpick inserted comes out clean. Let the muffins cool in the pan for 5 minutes before removing to a wire rack to cool completely.
