Description
These gooey cinnamon roll banana bread muffins combine a soft, moist banana batter with a sticky brown sugar-cinnamon filling and a sweet vanilla glaze. This easy recipe requires no electric mixer.
Ingredients
- For the Banana Muffin Batter: 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 large ripe bananas, mashed (about 1½ cups)
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- For the Cinnamon Swirl: ⅓ cup light brown sugar, packed
- 1 tablespoon all-purpose flour
- 1 tablespoon ground cinnamon
- 1 tablespoon unsalted butter, melted
- For the Vanilla Glaze: ½ cup powdered sugar
- 1 tablespoon milk (any kind)
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or spray generously with non-stick cooking spray.
- In a small bowl, whisk together the ⅓ cup brown sugar, 1 tablespoon flour, cinnamon, and 1 tablespoon melted butter for the swirl mixture until it resembles wet sand; set aside.
- In a large bowl, whisk together the 1½ cups flour, baking soda, baking powder, and salt until well combined.
- In a separate medium bowl, mix the melted butter, mashed bananas, granulated sugar, ¼ cup brown sugar, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until no flour streaks remain; do not overmix.
- Spoon about 1 tablespoon of batter into the bottom of each muffin cup.
- Sprinkle a teaspoon of the cinnamon swirl mixture over the batter in each cup.
- Top with the remaining batter, dividing it evenly among the cups (they should be about ¾ full).
- Sprinkle any remaining cinnamon sugar mixture on top of the muffins for a crunchy crust.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- While muffins cool slightly, whisk together powdered sugar, milk, and vanilla in a small bowl to make the glaze.
- Drizzle the glaze over the warm muffins and serve immediately for the ultimate gooey experience.
Notes
- If bananas are not ripe, bake them unpeeled on foil at 300°F for 15–20 minutes until soft and black.
- Stir wet and dry ingredients only until just combined to avoid tough muffins.
- Use a toothpick to gently swirl the cinnamon layer into the batter for a marbled look.
- Ensure the egg is room temperature for smooth incorporation with the melted butter.
- Leave small banana chunks when mashing for better moisture pockets.
- Store muffins airtight at room temperature for up to 3 days or refrigerated for up to 1 week.
- Freeze individually wrapped muffins for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American