Cinnamon Roll Banana Muffins
Serves 12
15 mins prep
28 mins cook
43 mins total
These cinnamon roll banana muffins are such a delight! They have the softest crumb and are full of cinnamon + banana flavor. Make them with your sourdough discard and top with a delicious brown sugar crumble and you will have one of these muffins with every meal.
Crumble Topping
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In a small mixing bowl, whisk together flour, baking powder, salt and cinnamon. Set aside.
In a stand mixer on medium - low speed, whip your softened cream cheese and butter together until light and fluffy (about 3 minutes). Add in the brown sugar and fully combine, add in the eggs one at a time. Scrape down the sides of the bowl so the cream cheese and butter aren't stuck to the sides.
In a small bowl, mash the bananas and slowly add them to the mixing bowl. Pour in the sourdough discard until there are no streaks and everything is incorporated.
Slowly add in the flour and mix on low until everything is just combined.
Preheat your oven to 425 degrees.
In a small sauce pan on the stove, and over low heat melt 4 tablespoons (half a stick) of butter. Turn off the heat and mix in the flour, brown sugar and cinnamon with a fork until a crumble mixture forms.
Line each muffin well with parchment paper liners, I like to use the liners because it makes it possible to stack the batter high without it spilling over the sides. If you have the liners, pour ⅓ cup of batter into each well.
If you don't have the cupcake liners, pour ¼ cup of better into each well and you will have a little bit extra to make more muffins!
Evenly distribute the crumble topping over each muffin.
Bake at 425 for 25 - 28 minutes.
Let cool slightly, but they are best served warm :)
