One of the best muffin recipes we’ve tried to date. If you are craving cinnamon and/or banana bread this recipe will no doubt hit the spot!
Preheat oven to 375 and take out your butter to soften
Line a muffin tin with paper baking cups or lightly grease with oil.
In a large bowl whisk 2/3 cup sugar, 1/2 cup oil, and both eggs.
In a separate bowl mash up banana with a fork and add in vanilla. In a small dish mix baking soda, salt and 1 tsp cinnamon.
Combine all muffin ingredients in large bowl and stir until batter is a moist consistency. I used a stand mixer but a handheld one or just using good old fashion elbow grease would work just fine.
Evenly distribute the batter in the 12-cup muffin tin and bake for 18 minutes. While the muffins are baking we will prep our ingredients for the topping.
Next we will need a cooling rack or plate to set the muffins on once they’re finished baking and we will need two small bowls. In the first bowl mix 2 tsp cinnamon and 1/3 cup sugar. In the second bowl add your butter and whisk. If the butter is not soft enough you can put it in the microwave for 5-10 seconds but watch it, once you see any liquid stop and whisk. You want a creamy consistency.
Once finished baking, place muffins on cooling rack. Next, one at a time dip a muffin top into the butter then into the cinnamon sugar mixture and back to the cooling rack to finish cooling
Serving Size 1 muffin
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.