Our friend Amanda inspired both this recipe and the Happy Bake Day
Vanilla Sugar! The ultimate treat that's perfect for any hour.
Amanda's Cinnamon-Vanilla Banana Bread Muffins
Rated 5.0 stars by 1 users
Category
Dessert
Servings
11
Prep Time
15 minutes
Cook Time
30 minutes
Our friend Amanda inspired both this recipe and the Happy Bake Day
Vanilla Sugar! The ultimate treat that's perfect for any hour.
Ingredients
-
2 cups all-purpose flour
-
1 teaspoon baking soda
-
3ā4 teaspoon ground cinnamon
-
1ā4 teaspoon salt
-
1ā2 cup HBDxFreshJax Vanilla Sugar
-
1ā4 cup granulated sugar
-
1ā2 cup salted butter, room temp
-
2 large eggs
-
3 medium overripe bananas
-
1 teaspoon vanilla extract
-
1ā4 cup granulated sugar
-
1ā2 teaspoon ground cinnamon
-
1ā2 cup semi-sweet chocolate chips
For the Muffins:
For the topping:
Directions
Preheat the oven to 350Ā°F. Line a standard 12-count muffin pan with cupcake liners. Set
aside.
Make muffin batter: Combine flour, baking soda, cinnamon, and salt in a medium bowl.
Mix well.
Using a stand mixer with a paddle attachment, beat vanilla sugar, granulated sugar, and
butter until light and fluffy, about 3 minutes. Scrape down the sides.
In a separate bowl, mash bananas with a fork then add eggs. Mix until well blended. Add
banana mixture and vanilla to a stand mixer. Stir until just combined, about 1 minute.
Scrape down the sides.
Slowly add flour mixture (1ā3 at a time) to stand mixer and stir unil just combined - careful
not to overmix, about 2 minutes.
Equally divide batter into the lined muffin cups.
Make topping: In a bowl, combine the sugar and cinnamon. Mix Well.
Evenly divide the chocolate chips and add to the top of the muffins. Gently press down to
adhere. Sprinkle the cinnamon-sugar mixture over the top of each muffin.
Bake in the preheated oven for 30-35 minutes, or until a cake tester inserted into the
center comes out clean.
Let muffins cool in the pan for 5 minutes, then remove and allow to cool completely on a
wire rack before serving. Enjoy!
