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Banana Churro Muffins

Banana Churro Muffins

This moist and not-too-sweet banana muffin recipe tops muffins with a crunchy cinnamon sugar crust inspired by classic churros. Make them for breakfast or a midday snack!


Ingredients
For the Muffins
1/3
cup
granulated sugar
1/2
cup
butter, melted
2
large eggs
2
very ripe bananas, mashed (about 1 cup)
1
teaspoon
ground cinnamon
1
tablespoon
vanilla extract
1 2/3
cups
all-purpose flour
1
teaspoon
baking soda
1
teaspoon
kosher salt
For the Topping
1/2
cup
granulated sugar
1 1/2
teaspoons
ground cinnamon
1/2
cup
butter, melted
Directions
Preheat oven to 375 degrees and line a muffin tin with paper liners.
Whisk together sugar, butter, and eggs until smooth. Beat in mashed bananas, vanilla and cinnamon.
In a separate bowl, whisk together flour, baking soda and salt. Add dry ingredients to wet and stir just until completely combined.
Divide batter evenly into muffin tin and bake 17-20 minutes, or until muffins are risen, golden and a tester inserted into muffin comes out dry.
Whisk together remaining cinnamon and sugar.
Dip each muffin top into the remaining melted butter and roll around in the cinnamon sugar to fully coat. Repeat with rest of muffins. Let cool completely on a wire rack (topping will harden slightly as it cools).

The base number of servings for this recipe is 12
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