Moist and fluffy cinnamon banana muffins

Moist, fluffy muffins with a sweet banana flavor and a cinnamon swirl. Perfect for breakfast, snack, or dessert.

Prep Time 15

Cook Time 22

Total Time 47

Serving Size

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)

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

Get Recipe Ingredients

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.

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.

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 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.

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!