Fresh from the Kitchen: Recipes & Food Inspiration
- One-bowl recipe with no mixer required, quick assembly and minimal cleanup from Pink Owl Kitchen.
- Soft, moist muffins thanks to ripe bananas, melted butter, oil, and Greek yogurt.
- Buttery cinnamon swirl in every muffin; bake at 375°F with tulip liners, brush tops with melted butter and cinnamon sugar.
These Cinnamon Swirl Banana Muffins are soft, moist, warmly spiced, and baked tall with a buttery cinnamon swirl tucked right into the center. They’re the kind of muffins that make the whole kitchen smell amazing and disappear almost as fast as they cool!
This is a convenient one-bowl recipe, which means everything comes together quickly with minimal cleanup. Finish them with melted butter and cinnamon sugar straight out of the oven, and you’ve got yourself a bakery-style muffin that feels extra special, but it couldn’t be easier to make.
For more delicious banana recipes, try our apple butter banana bread with pecan streusel and one -bowl pumpkin banana bread next!
Why You Will Love This Recipe
- One-bowl recipe and no mixer required.
- Soft and moist thanks to ripe bananas, butter, oil, and Greek yogurt.
- Buttery cinnamon swirl in every bite.
- Perfect way to use up ripe bananas.
- Freezer-friendly and great for make-ahead breakfasts.
Ingredients and Substitutions
Banana Muffin Batter
- Ripe bananas, mashed (The more brown spots, the better)
- Fats: Melted salted butter plus avocado or vegetable oil for flavor and moisture.
- Sugars: Brown sugar and granulated sugar for a balanced sweetness.
- Eggs, at room temperature
- Greek yogurt (sour cream works as a substitute)
- Vanilla extract
- Dry ingredients: all-purpose flour, baking soda, baking powder, salt, and ground cinnamon
Cinnamon Swirl
- Brown sugar
- Ground cinnamon
- Melted salted butter
Topping
- Melted salted butter
- Cinnamon sugar
How to Make Cinnamon Swirl Banana Muffins
Step 1. Preheat your oven to 375°F. Line a muffin pan with tulip-style or parchment cupcake liners for best results. In a large bowl, mash the bananas and whisk in the wet ingredients and sugars.
Step 2. Sprinkle the dry ingredients over the wet ingredients and fold until just combined. Do not overmix.
Step 1. In a small bowl, stir together the brown sugar, cinnamon, and melted butter for the cinnamon swirl.
Step 2. Fill each liner halfway with batter, add about a teaspoonful of cinnamon swirl, then top with more batter, filling each muffin cup ¾ full. Use a knife or skewer to gently swirl.
Step 1. Bake for 18 to 22 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
Step 2. Remove from the oven and immediately brush the muffin tops with melted butter, then sprinkle generously with cinnamon sugar. Let cool slightly before serving warm.
Fun Variations to Try
- Chocolate Chip Banana Muffins: Fold in ½ cup chocolate chips.
- Nutty Banana Muffins: Add chopped pecans or walnuts.
- No Swirl Version: Skip the cinnamon swirl and finish with the cinnamon sugar on top.
- Mini muffins: Bake for 10 to 12 minutes.
- Jumbo muffins: Bake for 28 to 32 minutes.
Ashley’s Tips for Success
- Use very ripe bananas with plenty of brown spots.
- Let the melted butter cool slightly before mixing.
- Mix just until combined. Overmixing leads to dense muffins.
- Tulip or parchment liners are key for tall muffins that don’t overflow.
- Brush with butter and cinnamon sugar while hot, so it melts into the tops.
Make-Ahead and Storing Instructions
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps up to 5 days. Warm in the microwave before serving.
- Freezer: freeze cooled muffins for up to 3 months.
- Reheating: microwave 15 to 20 seconds for that fresh-from-the-oven texture.
FAQs
Yes. Thaw completely, and drain off excess liquid before mashing.
Use dairy-free yogurt and plant-based butter with great results.
Butter adds flavor while oil keeps the muffins soft and moist longer.
Baking these muffins at 375°F gives you that tall, bakery-style rise without drying them out.
Yes. If using regular muffin liners, fill each liner ⅔ full to avoid overflowing. You will get slightly more than 12 muffins.
More Bakery-Style Recipes You Will Love!
I consider that our present sufferings are not worth comparing with the glory that will be revealed in us.
Romans 8:18
If you tried this Cinnamon Swirl Banana Muffins recipe, leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating below! Don’t forget to tag @thepinkowlkitchen on Instagram with your comforting creations.
📖 Recipe
Cinnamon Swirl Banana Muffins
Soft, moist banana muffins with a buttery cinnamon swirl and a cinnamon-sugar topping. These bakery-style muffins bake up tall at 375°F and are easily made in one bowl, perfect for beginner bakers.
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Instructions
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Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with tulip-style or parchment cupcake liners. These liners work best because they help the muffins bake tall without overflowing.
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In a large mixing bowl, mash the bananas until mostly smooth. A few small lumps are perfectly fine.
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Whisk in the melted (and cooled) butter, oil, brown sugar, and granulated sugar until the mixture looks smooth and glossy.
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Add the eggs, Greek yogurt, and vanilla extract. Whisk again until fully combined.
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Sprinkle the flour, baking soda, baking powder, salt, and cinnamon evenly over the wet ingredients.
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Using a spatula, gently fold everything together just until no dry flour remains.
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Do not overmix to keep the muffins soft and tender.
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In a small bowl, stir together the brown sugar, cinnamon, and melted butter for the cinnamon swirl.
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Spoon the batter into the prepared liners, filling each one about halfway. Add a spoonful of the cinnamon swirl mixture to each muffin, then divide the remaining batter evenly on top.
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Use a knife or skewer to gently swirl the cinnamon mixture into the batter. Just a couple of turns is enough.
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Bake for 18 to 22 minutes, or until the tops are set and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
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Remove the muffins from the oven. While they are still hot, brush the tops with melted butter and sprinkle generously with cinnamon sugar.
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Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
- Use very ripe bananas with plenty of brown spots
- Let melted butter cool slightly before mixing
- Mix just until combined-overmixing leads to dense muffins
- Tulip or parchment liners are key for tall muffins that don’t overflow
- Brush with butter and cinnamon sugar while hot so it melts into the tops
- Room Temperature: Store in an airtight container for up to 3 days
- Refrigerator: Keeps up to 5 days; warm before serving
- Freezer: Freeze cooled muffins for up to 3 months
- To Reheat: Microwave 15-20 seconds for that fresh-from-the-oven texture
Nutrition
Serving: 1muffin | Calories: 285kcal | Carbohydrates: 39g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 210mg | Fiber: 2g | Sugar: 22g
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