Moist banana muffins with a buttery crumb topping spiced with the perfect amount of cinnamon and drizzled with a creamy vanilla glaze. This is another great recipe for using up those overripe bananas!
- 6 tablespoons butter, melted
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 3 overripe bananas, mashed
- 2/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 cup powdered sugar
- 1 tablespoon cream or milk
- 1/2 teaspoon vanilla extract
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Preheat the oven to 375°F.
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Line muffin pan/s with muffin liners and set aside.
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In a medium-sized bowl combine butter, brown sugar, and cinnamon.
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Add the flour and mix until fully incorporated. *Mixture will be mushy and this is normal! The next step will fix that.
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Using a fork, continually mix until mixture is crumbly, breaking apart any overly large clumps as necessary (this will take a minute or two). Set aside.
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In a large bowl combine bananas, sugar, cinnamon and salt.
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Beat in the oil, eggs, and vanilla extract.
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Add the flour and baking soda and gently mix until combined. Do not overmix!
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Scoop the batter into the muffin pan filling the cups two-thirds of the way full.
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Top each muffin with just enough crumb topping to fully cover the tops, gently pressing it into the batter as you go.
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Bake for 15 – 16 minutes until the centers are fully baked and a toothpick inserted comes out clean.
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Cool in pan 5 minutes then transfer to a wire rack to cool completely.
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In a small bowl mix together the powdered sugar, cream/milk, and vanilla extract (if glaze is too thick add a splash more cream/milk).
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Drizzle over the fully cooled muffins then serve.
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