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Cinnamon Glazed Banana Streusel Muffins

I love banana muffins! Especially these delicious Cinnamon Glazed Banana Streusel Muffins!! Perfect for a weekday breakfast, weekend brunch, or after dinner treat!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 18 muffins
Calories: 276 kcal
Course: Baked Goods
Cuisine: American

Ingredients

FOR THE MUFFINS:
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 ripe bananas about 1 1/2 cup mashed
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup chopped walnuts
  • ¼ cup buttermilk
FOR THE STREUSEL:
  • ¼ cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar packed
  • 1 teaspoon cinnamon
  • 2 Tablespoons unsalted butter softened
  • ¼ cup chopped walnuts
FOR THE GLAZE:
  • 1 cup powdered sugar
  • 1 teaspoon cinnamon
  • ⅓ cup heavy cream

Instructions

    Cup of Yum
  1. For the muffins, beat butter with sugar for about 3 minutes. Add eggs and vanilla, beat until combined. Add bananas, beating until combined (you can mash before, or toss them in whole and let them mash in the mixer). Add flour, baking soda, baking powder and salt until blended. Beat in buttermilk, fold in walnuts.
  2. Spray cupcake tin with baking spray. Batter will fill about 18 muffins.
  3. In a small bowl, mix streusel topping ingredients together. I use my hands to combine the butter with the remaining ingredients until crumbly. Divide topping evenly over muffins (about 1 Tbsp each).
  4. Bake muffins in a 350 degree oven for about 15-18 minutes. Remove and cool completely before applying glaze.
  5. For the glaze, whisk together the powdered sugar, cinnamon and heavy cream until smooth.
  6. Drizzle over cooled muffins and allow to set (about 10 minutes). Store in airtight container at room temperature for up to 5 days. Or freeze in freezer bags. ENJOY.

Notes

  • How to store. Cinnamon Glazed Banana Muffins should be stored in an airtight container. Kept at room temperature, they stay moist and delicious for about 5 days.
  • Freezing glazed muffins. These are super freezer friendly too! For longer storage, slide cooled muffins into freezer bags. They keep well frozen for about 3 months.
  • Mashing bananas. If you're making the muffins in an electric mixer, you don't need to mash the bananas separately. Just add them to the batter whole. For low powered mixers or hand mixing, I recommend mashing the bananas in a separate bowl with a fork first.

Nutrition Information

Calories 276kcal (14%) Carbohydrates 40g (13%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 6g (30%) Polyunsaturated Fat 6g Cholesterol 43mg (14%) Sodium 150mg (6%) Fiber 1g (4%) Sugar 25g (50%)

Nutrition Facts

Serving: 18muffins

Amount Per Serving

Calories 276

% Daily Value*

Calories 276kcal 14%
Carbohydrates 40g 13%
Protein 4g 8%
Fat 12g 18%
Saturated Fat 6g 30%
Polyunsaturated Fat 6g 35%
Cholesterol 43mg 14%
Sodium 150mg 6%
Fiber 1g 4%
Sugar 25g 50%

* Percent Daily Values are based on a 2,000 calorie diet.