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Cinnamon Crunch Banana Muffins Recipe

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3.8 from 46 reviews

These Cinnamon Crunch Banana Muffins are a deliciously moist and flavorful treat, combining ripe bananas, Greek yogurt, and Biscoff spread for a rich batter. Topped with a buttery cinnamon sugar crunch, these muffins offer a perfect balance of sweet and spice, ideal for breakfast or an afternoon snack.

Ingredients

Muffin Batter

  • 3 1/2 ripe bananas, medium–large size (about 380g peeled)
  • 95g salted butter
  • 1/2 tbsp vanilla extract or paste
  • 165g Greek yogurt (about 2/3 metric cup)
  • 140g Biscoff spread (1/2 metric cup)
  • 1 large egg + 1 extra yolk
  • 1 1/4 tsp baking powder
  • 1/2 tsp bicarbonate of soda (baking soda)
  • 1/4 tsp salt (a good pinch)
  • 200g plain/all-purpose flour (1 1/3 metric cups)
  • 150g brown sugar (2/3 metric cup)
  • 1 1/4 tsp ground cinnamon
  • 1/2 tsp ground nutmeg

Cinnamon Crunch Coating

  • 60g butter
  • 2 tsp ground cinnamon
  • 150g caster sugar (2/3 metric cup)

Instructions

  1. Prepare the muffin batter: In a large bowl, mash the ripe bananas until smooth. Melt the salted butter and stir it into the mashed bananas along with vanilla extract, Greek yogurt, and Biscoff spread until well combined.
  2. Add eggs and dry ingredients: Beat in the large egg and extra yolk into the banana mixture. In a separate bowl, whisk together the baking powder, bicarbonate of soda, salt, flour, brown sugar, ground cinnamon, and ground nutmeg. Gradually fold the dry ingredients into the wet ingredients until just combined, ensuring not to overmix to keep the muffins tender.
  3. Make the cinnamon crunch topping: Melt the butter in a small bowl. Combine the ground cinnamon and caster sugar in a separate dish, then stir in the melted butter until the mixture becomes crumbly and evenly coated.
  4. Fill muffin tins: Preheat your oven to 180°C (350°F). Line a muffin tray with paper liners or grease it lightly. Spoon the muffin batter evenly into the 12 muffin cups. Sprinkle the cinnamon crunch topping generously over each muffin, pressing lightly so it adheres to the batter.
  5. Bake the muffins: Place the muffin tray in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown with a crunchy cinnamon sugar crust.
  6. Cool and serve: Remove the muffins from the oven and allow them to cool in the tray for 5-10 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature for best flavor and texture.

Notes

  • Use very ripe bananas for maximum sweetness and moisture.
  • You can substitute Greek yogurt with regular yogurt or sour cream if preferred.
  • Biscoff spread adds a unique caramelized flavor but can be replaced with peanut butter or Nutella according to taste.
  • To store, keep muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
  • Make sure not to overmix batter to avoid tough muffins.

Find it online: https://recipethrive.com/cinnamon-crunch-banana-muffins-recipe/