If you're searching for the best banana muffin recipe, look no further! These Banana Cinnamon Muffins are soft, moist, and bursting with warm cinnamon flavor—perfect for breakfast, snack time, or even dessert. While the layered cinnamon swirl takes just a few extra minutes, it adds a delicious bakery-style touch that’s totally worth it. Plus, if you're a fan of banana bread with nuts, feel free to toss some into the batter for added crunch and texture. These muffins are quick, easy, and always a hit. Give them a try and let me know how much you love them!
These are yummy year round. Try them the next time you have bananas ripening on your counter...I promise they will be a hit!
If you would rather have a bread loaf try my Banana Walnut Bread or my Banana Cinnamon Bread.
Ingredients
- butter
- granulated sugar
- eggs
- flour
- baking soda
- salt
- ripe bananas
- sour cream
- vanilla
- sugar
- cinnamon
See recipe card for exact quantities.
Instructions
Using a stand mixer will make this easier. Cream the butter and sugar until light and fluffy. Whisk together the dry ingredients and add to batter. Add bananas, sour cream, and vanilla and mix together. To each muffin well add 2 heaping Tablespoons then sprinkle cinnamon sugar mixture right on top and add 2 more heaping Tablespoons of batter on top. Then add another layer of cinnamon sugar and gently press on top. Bake until center is done, About 18-20 minutes.
Equipment
Good quality tools make such a difference in the kitchen and make baking and cooking so much more fun! Here is a link to some of my favorite supplies and tools!
Tips
To make this go quick add the base layer to all 18 muffin wells to start. Then go in order for each layer.
When topping each muffin be sure to pat down slightly for the sugar to hold on to the batter.
Recipes to Try
Banana Cinnamon Muffins
Equipment
- cookie scoops medium sized
Ingredients
- ½ cup butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup mashed very ripe bananas about 3
- ½ cup sour cream
- 1 teaspoon vanilla
- ⅓ cup granulated sugar
- 1 Tablespoon cinnamon
Instructions
- Preheat oven to 350 degrees.
- Mix together cinnamon with ⅓ cup sugar. Butter muffin tin or use liners; set aside.
- In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate. In a medium bowl, whisk together flour, baking soda, and salt.
- Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine.
- To the prepared pan add half the batter you would usually add to a muffin tin - about 2 heaping Tablespoons. Sprinkle some prepared cinnamon sugar to each well and gently stir in so cinnamon sugar is not sitting on bottom. Then add a little more cinnamon sugar to form a layer. Top with the remaining ½ scoop of batter. About 2 Tablespoons. Top with remaining sugar mixture.
- Bake until a cake tester inserted into the center of a muffin comes out clean, about 18-20 minutes.
Madelyn Tannery says
The is THE BEST BANANA MUFFIN RECIPE!!!!!! The only one I will use now!
Misty Tannery says
I am so glad you like it too! Thank you!
Donella Younger says
I have a banana chocolate chip muffin recipe I have used for decades, and this recipe has similar ingredients. I am a big fan of anything with cinnamon in it, so I was excited to give this recipe a try. I made it exactly as the directions stated, and they turned out great! They are So Good and perfectly soft with a bit of crunch on the top. This is a keeper for sure! Bonus ~ it made my home feel and smell like fall during July in Texas!
Misty Tannery says
I am so happy to hear that you liked them! This is a family fav at our home for sure! And bonus for that "fall weather smell'!