Cinnamon Swirl Banana Muffins
User Reviews
5
Cinnamon Swirl Banana Muffins
Description
The recipe uses bananas to add moisture and flavor, alongside brown and granulated sugars for sweetness and texture complexity. Yogurt or sour cream adds richness and slight tang, while baking soda and powder provide lift. The cinnamon-sugar mixture is applied twice, once before and once after filling the muffin liners, with swirling to evenly distribute the cinnamon flavor throughout the muffin’s top region.
Baking begins at a higher temperature to help set the muffin structure then drops to ensure even cooking inside. The result is a muffin with a nicely swirled cinnamon appearance on top and a flavorful, moist banana base. These muffins pair well with breakfast or snack times.
Storage and freezing instructions help maintain freshness, with reheating recommendations to soften muffins. Adding butter on reheated muffins enhances the eating experience.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 banana mashed, about 1 cup mashed banana, medium
- ⅓ cup yogurt or sour cream, plain, Greek
- ½ cup brown sugar
- ⅓ cup granulated sugar
- 6 tablespoons butter melted
- 1 egg large
- 1 ½ teaspoons vanilla extract
- 2 tablespoons milk
cinnamon-sugar swirl
- ¼ cup granulated sugar
- 1 teaspoons ground cinnamon
Instructions
- Preheat oven to 425 degrees and grease a 12-cavity muffin pan or line with paper or silicone liners.
- Stir together 1/4 cup sugar and the cinnamon and set aside.
- In a medium bowl whisk together flour, baking powder, baking soda, and salt.
- In a large bowl mix together mashed bananas, Greek yogurt or sour cream, brown sugar, 1/3 cup granulated sugar, melted butter, egg, vanilla, and milk.
- Add dry ingredients to wet ingredients and stir until combined.
- Fill muffin liners 2/3 full. Top with 1/2 teaspoon cinnamon-sugar mixture. Use a toothpick to swirl the cinnamon-sugar into the muffin batter (I do a figure-8 with my toothpick several times in different directions).
- Fill liners the rest of the way full, dividing remaining batter evenly between all of the muffins. Top with another 1/2 teaspoon cinnamon-sugar and repeat swirling technique.
- Bake for 5 minutes, then set temperature to 350 and continue to bake 10-15 minutes longer until a toothpick inserted in the center of the muffins comes out clean.
- Allow to cool before serving or storing in airtight container at room temperature up to 5 days OR wrapped individually and chilled up to 2 weeks.
Notes
- Store muffins in an airtight container at room temperature for up to 5 days to maintain freshness.
- Freeze completely cooled muffins individually wrapped to preserve texture and flavor.
- Reheat frozen muffins in the microwave for 20-30 seconds; add butter for extra flavor and moisture after warming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 40g | 13% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 14mg | 5% |
| Sodium | 301mg | 13% |
| Potassium | 154mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 289IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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