Description
Soft and moist banana muffins topped with cinnamon streusel and cinnamon honey butter.
Ingredients
Scale
Banana Muffins
- 1/2 C (1 stick) Unsalted Butter (Room Temp)
- 1/2 C Light Brown Sugar
- 1/2 C Granulated Sugar
- 2 Lg Eggs (Room Temp)
- 1 tsp Vanilla Extract
- 3 Lg Bananas (Pureed)
- 2 C All Purpose Flour
- 1 tsp. Baking Soda
- 1/2 tsp. Baking Powder
- 1/2 tsp. Salt
Cinnamon Streusel Topping
- 1/4 C Butter, cold and cubed (4 TBSP)
- 1/2 C All Purpose Flour
- 1/4 C Brown Sugar
- 2 tsp. Cinnamon
Cinnamon Honey Butter
- 4 TBSP Butter, softened
- 3 TBSP Honey
- 1/2 tsp Cinnamon
Instructions
For the Muffins
- Preheat the oven to 425 and line a muffin tin with 12 liners
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Mash or puree the bananas. Set aside.
- In the bowl of a stand mixer with the paddle attachment, cream the butter and sugars for 3-5 minutes, until light and fluffy.
- Add in the eggs and vanilla, mix to combine.
- Add in the dry ingredients, 1/2 at a time. Mix until just combined.
- Use an ice cream scoop with a trigger to fill the muffin tins. Top with streusel. Bake at 425 for 5 minutes, then drop the oven temp to 350 and bake an additional 15-18 minutes. Cool, then top with honey butter and enjoy.
For the Cinnamon Streusel Topping
- Mix the flour, brown sugar, and cinnamon in a medium bowl.
- Cut in the cold cubed butter until it is in pea-sized pieces.
For the Cinnamon Honey Butter
- Mix all ingredients in a small-medium bowl with a rubber spatula until well combined.
Notes
- For Almond Butter Banana Muffins, use 2 bananas + 1/3 C Almond Butter. Add in the almond butter at the same time as the bananas.
- For Peanut Butter Banana Muffins, use 2 bananas + 1/3 C Peanut Butter. Add in the peanut butter at the same time as the bananas.