Cinnamon Banana Bread Muffins (Best Banana Muffin Recipe)

These Cinnamon Banana Bread Muffins are the perfect blend of tender banana bread with a sweet, cinnamon-sugar twist. They have a soft, moist texture from ripe bananas and a satisfying crunch from the cinnamon-sugar topping. Easy to whip up and baked to golden perfection, these muffins make for a quick breakfast, a snack, or a sweet treat. Each bite brings a lovely balance of natural banana flavor and warm cinnamon spice, making them irresistible for all ages.

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Ingredients:

For the Banana Bread Muffins:

• ⅔ cup granulated sugar
• ½ cup vegetable or canola oil
• 2 large eggs
• ⅔ cup mashed ripe bananas (about 2 small bananas)
• 1 tsp vanilla extract
• 1 ⅔ cup all-purpose flour
• 1 tsp baking soda
• ½ tsp ground cinnamon
• ½ tsp salt

For the Cinnamon & Sugar Topping:

• 3 Tbsp salted butter, melted
• ¼ cup granulated sugar
• ½ tsp ground cinnamon

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Instructions:

1. Preheat the Oven:

• Preheat your oven to 375°F and spray a 12-cup muffin tin with nonstick spray, or line with paper or parchment liners for easy removal.

1. Make the Batter:

• In a medium-sized bowl, whisk together the granulated sugar, vegetable oil, and eggs until smooth and well combined.
• Stir in the mashed bananas and vanilla extract, whisking until everything is evenly mixed.

1. Dry Ingredients:

• Add the flour, baking soda, ground cinnamon, and salt to the wet ingredients. Using a rubber spatula, gently fold the ingredients together until no streaks of flour remain. Be careful not to overmix the batter to keep the muffins light and tender.

1. Fill the Muffin Tin:

• Divide the batter evenly among the 12 muffin cups. Each cup should be filled to just over ¾ full for nice, rounded muffin tops.

1. Bake:

• Place the muffin tin in the oven and bake for 16-21 minutes, or until a toothpick inserted into the center of the muffins comes out clean. The tops should be high, rounded, and spring back when lightly pressed.

1. Cool:

• Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer the muffins to a wire rack to cool enough to handle.

1. Cinnamon-Sugar Coating:

• In one small bowl, melt the butter. In a separate bowl, mix together the granulated sugar and ground cinnamon.
• Dip the tops of each slightly cooled muffin into the melted butter, then roll them in the cinnamon-sugar mixture for a sweet and crispy finish.

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Tips & Tricks:

• Banana Ripeness: The riper the bananas, the better the flavor. Overripe bananas with brown spots will add more sweetness and moisture to the muffins.
• Don’t Overmix: When adding the dry ingredients, stir just until combined. Overmixing can lead to dense muffins, so keep the batter light and fluffy.
• Customize the Topping: While cinnamon sugar adds a classic twist, you can experiment with other toppings like chopped nuts, chocolate chips, or even a drizzle of glaze for added indulgence.
• Storing and Freezing: These muffins stay fresh for about 2-3 days when stored in an airtight container. You can also freeze them for up to 3 months and reheat them when you’re ready to enjoy.

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These Cinnamon Banana Bread Muffins are a delightful treat that combines the nostalgic flavor of banana bread with the fun texture of a cinnamon-sugar topping. They’re great for breakfast, afternoon snacks, or even as a simple dessert, with every bite offering a comforting, homemade flavor that’s sure to please everyone!