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Get the Recipe: Banana Cinnamon Muffin Recipe

(5 stars) 46 reviews

Ingredients

For the Banana Cinnamon Muffins

  • 10 ounces (or 283 grams) very ripe peeled bananas (see baker's notes)
  • ¼ cup (2 ounces or 57 grams) sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (9 ounces or 255 grams) all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • 1 ½ teaspoons kosher salt
  • 1 cup tightly packed (7.5 ounces or 213 grams) light OR dark brown sugar
  • ¾ cup (6 ounces or 170 grams) unsalted butter, at room temperature
  • 2 large eggs, at room temperature

For the Cinnamon Sugar Crunchy Topping

  • 9 teaspoons granulated sugar
  • 1 teaspoon ground cinnamon

Equipment

  • a 1-, 2-, OR 3-Tablespoon cookie dough scoop
  • an offset spatula

Instructions
 

  • First, mash the bananas with the sour cream and vanilla. In a medium bowl, use a fork to mash the bananas, adding the sour cream and vanilla and stirring them into the mixture. The mixture will be thick and chunky, but that's totally okay, I promise!
  • Mix the dry ingredients. In another medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  • Beat the sugar and butter, then add the eggs. In the bowl of a stand mixer fitted with the paddle attachment, combine the brown sugar and butter. Beat on medium-high until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low and add the eggs one at a time, adding the next egg only after the previous one is fully incorporated, scraping down the bottom and sides of the bowl after each addition.
  • Alternate adding the dry ingredients with the banana mixture. With the mixer still on low, add the the dry ingredients in two equal parts, alternating with the banana mixture in two equal parts. Scrape down the bottom and sids of the bowl once more, and beat on low for an additional 30 seconds.
  • Rest the muffin batter. Cover the bowl with plastic wrap and let the batter rest at room temperature for 1 hour.
  • Prep the oven and muffin pan. While the batter is resting, position a rack in the center of the oven and preheat the oven to 400°F using the convect setting (if possible). Prepare two muffin pans by spraying the inside and border of every other cavity in the muffin pan generously with cooking spray.
  • Assemble the muffins. Use a 1-tablespoon or 3-tablespoon cookie dough scoop to fill each sprayed cavity with 6 tablespoons (3.75 ounces or 106 grams) of the batter. The first muffin pan will have six cavities filled, whereas the second muffin will will have three cavities filled. For the second muffin pan, you'll need to pour water into every other cavity to mimic the placement of the batter in the first muffin pan.
  • Make the cinnamon sugar topping. Whisk together the granulated sugar and cinnamon for the cinnamon sugar topping in a small bowl. Sprinkle the top of each cavity, aiming for the batter and avoiding the pan, with 1 teaspoon of the cinnamon sugar each.
  • Bake the muffins. Bake each muffin pan for 20 to 22 minutes, or until the muffins are domed and golden brown around the edges. A skewer inserted into the center of a muffin should come out with a few crumbs attached.
  • Cool and unmold the muffins. Cool the muffins in the muffin pans on a wire rack for 15 minutes. Then use an offset spatula to run underneath the edges of the banana muffin tops to prevent them from sticking in the pan. Be careful to just run the offset spatula under the edges—you don't want to accidentally cut into the muffin bottom and decapitate the muffin from its top!
    After unsticking the muffin tops, keep cooling the muffins in the pans completely to room temperature. DO NOT TRY AND TURN THE MUFFINS OUT WHILE THEY ARE STILL WARM. Because these muffins are so top-heavy, you'll run the risk of accidentally pulling the tops and bottoms apart if the cake is still warm! Wait until they are cooled completely before turning them out of the pan. Run the offset spatula underneath each muffin top once more and gently tilt the muffin upwards to turn it out of the pan.
  • Serve and store. Serve warm or at room temperature. The muffins can be wrapped individually in plastic wrap or stored in an airtight container or under a cake dome at room temperature for up to 2 days.
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