Moist and fluffy cinnamon banana muffins
Moist, fluffy muffins with a sweet banana flavor and a cinnamon swirl. Perfect for breakfast, snack, or dessert.
Ingredients
- 2 cups (250 grams) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- 1 cup (200 grams) granulated sugar
- 2 large eggs room temperature
- ½ cup (120 grams) buttermilk room temperature
- 5 tablespoons (70 grams) unsalted butter, melted and slightly cooled
- ½ cup (60 grams) sour cream room temperature
- 2 teaspoons vanilla
- 2 cups (460 grams) mashed bananas (about 4 large ripe bananas)
Cinnamon Sugar Topping
- ½ cup 100 grams light brown sugar
- 1 tablespoon cinnamon
- ¼ teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
Instructions
Prep
- Mash the bananas in a medium size bowl with a potato masher. Set aside.
- Adjust oven rack to middle position and heat oven to 400 degrees. Grease 12-cup muffin tin.
Muffin Mix
- Whisk all-purpose flour, baking powder, baking soda, salt, cinnamon, and cloves together in a large-sized bowl. Set aside.
- Whisk together eggs and sugar in a medium-sized bowl for about 30 seconds.
- Add buttermilk, unsalted butter, sour cream, vanilla and whisk until combine. Add mashed bananas and whisk until combined.
- Add wet ingredients to dry ingredients and whisk until fully combined.
- Using portion scoop or large spoon, divide batter evenly among prepared muffin cups.
Cinnamon Sugar topping
- Whisk together brown sugar, cinnamon, and salt in a small bowl.
- Sprinkle a teaspoon of cinnamon sugar topping on each, and use a toothpick to swirl the cinnamon sugar into the batter.
Bake
- Bake until tops are golden brown and toothpick inserted in center comes out clean, 20-23 minutes.
- Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from muffin tin and let cool for at least 5 minutes. Serve warm or at room temperature.
Notes
- Freezing Instructions: Freeze baked & cooled muffins for up to 3 months. Thaw muffins in the refrigerator or at room temperature before serving.
- Yogurt or Sour Cream: You can use either regular or Greek plain yogurt in this recipe (any fat content) or sour cream.
- Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly.
- Can I use Frozen bananas? Yes, and I do this often. Thaw the frozen bananas at room temperature. Drain off any excess liquid, mash, then use as instructed in the recipe. For the best texture, avoid over-mashing your bananas. Aim for a balance between mashed and chunky, as over-mashing can result in excessive liquid, leaving you with 2 cups of banana-y mush. Embrace those delightful banana chunks for added texture and flavor!
Nutrition
Calories: 290kcalCarbohydrates: 52gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 47mgSodium: 364mgPotassium: 211mgFiber: 2gSugar: 31gVitamin A: 289IUVitamin C: 3mgCalcium: 87mgIron: 1mg
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