About the Recipe
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Ingredients
Muffins
1 cup unsalted butter, melted
1 cup sugar, granulated
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking soda
4 ripe bananas, mashed
Cinnamon Swirl
3 tbs melted butter
3 tbs sugar, granulated
3 tbs brown sugar
2 tbs cinnamon
Topping
1/2 cup flour
1/4 cup sugar, granulated
1/4 brown sugar
4-6 tbs butter, soft but not melted
1-2 tsp cinnamon, optional
Preparation
Step 1
Preheat oven to 350°F. Prepare a muffin tin with liners. Cooking spray is optional,
Step 2
In a medium bowl, whisk sugar and butter until creamed. Add eggs, one at a time. Add vanilla and whisk until combined.
Step 3
In a separate bowl, whisk together flour and baking soda. Add to wet ingredients and mix until combined. Add bananas and fold together with a spatula.
Step 4
In a small bowl, combine cinnamon swirl ingredients until fully combined. Mixture should be like wet sand.
Step 5
In a small bowl, combine streusel topping ingredients until fully combined. Add butter sparingly at first and rub between fingers or cut in with a pastry cutter. Mixture should have small pea-sized bits of butter coated in flour.
Step 6
Scoop batter into muffin tins, about halfway full. Sprinkle ~1 tbs of cinnamon swirl mix on top of batter. Scoop additional batter ontop, tins should be 3/4 full. Sprinkle ~1-2 tbs of streusel mix on top of batter. Bake for ~35 minutes or until a toothpick comes out cleanly.
Step 7
Let the muffins rest in the tin for ~5-10 minutes. Remove and enjoy! And try not to devour all 12 immediately ;)
Storage:
Store in an airtight container at room temperature, about 2-3 days.
Notes:
As a finishing step before baking, sprinkle some coarse sugar on top of the streusel topping for extra sweet and crunch!