Sharing a new favorite banana muffin today! My Churro Cookie Butter Banana Bread Muffins are perfection. Just the right amount of sweetness with that cinnamon sugar goodness!
Churro Banana Bread Muffins
I’ve been making banana bread like crazy the last few months and am so happy how my banana muffins turned out today! If you’re not familiar with cookie butter, you must try it. Look for Biscoff at your grocery stores. I get mine from Target too. It’s cinnamon sugar fantastic. Excited for you to try these cookie butter banana muffins!
Be sure to try my Double Chocolate Chip Banana Bread recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.
Ingredients For Banana Bread Muffins
*See entire recipe listed at bottom of post in recipe card.
- salted butter
- granulated sugar
- large eggs
- pure vanilla extract
- over ripe bananas x 3
- Biscoff cookie butter
- all-purpose flour
- kosher salt
- baking soda
- ground cinnamon
How To Make Banana Muffins
- Preheat oven to 350 degrees F. and spray a 12 count muffin tin generously with cooking spray.
- Cream butter and sugar until well combined. Stir in bananas, eggs and vanilla mixing to combine. Mix in cookie butter until well combined. Stir in flour, baking, 1 teaspoon cinnamon, soda, and salt. Stir until combined then fill muffin tins 3/4 full with batter. Place churro topping, sugar and cinnamon into a small bowl, stir to combine then sprinkle over top of each cup.
- Bake for 25-28 minutes or until baked through. Let cool completely and serve room temperature.
This banana muffin batter is so dreamy. Be sure to not over stir, just mix until combined.
Fill the muffin tins 3/4 full with batter then sprinkle with cinnamon sugar mixture. Bake for 25 minutes, or until baked through. Use a toothpick to poke in center to check for doneness.
Can I Make Banana Muffins In A Loaf Pan Instead?
Yes, simply place batter into a greased regular size loaf pan and bake at 350 degrees F. for 55-65 minutes, until baked through. Use a toothpick to poke in center to check for doneness.
The muffins bake so beautifully. You’re going to love them!
How To Serve Banana Bread Muffins
Serve muffins for breakfast, brunch, baby showers and any celebration that calls for a delicious muffin. They’re great for gifting to neighbors and friends too.
Soft in the center with a crispy cinnamon sugar topping. Such a great recipe, we’ll be using time and time again. Enjoy!
How To Store Muffins
Store any leftover muffins in an airtight container in the refrigerator for up to 4 days.
Can I Freeze These Banana Muffins?
Yes you can. Place the muffins in an airtight container and freeze for up to 3 months. Thaw to room temperature before serving.
Churro Cookie Butter Banana Bread Muffins
Equipment
- Oven
- Bowl
- large 12 count muffin tin
Ingredients
- 1 stick salted butter softened
- 1 cup granulated sugar
- 3 large ripe bananas mashed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup cookie butter Biscoff brand
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
Churro Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F. and spray a 12 count muffin tin generously with cooking spray.
- Cream butter and sugar until well combined. Stir in bananas, eggs and vanilla mixing to combine. Mix in cookie butter until well combined. Stir in flour, baking, 1 teaspoon cinnamon, soda, and salt. Stir until combined then fill muffin tins 3/4 full with batter. Place churro topping, sugar and cinnamon into a small bowl, stir to combine then sprinkle over top of each cup.
- Bake for 25-28 minutes or until baked through. Let cool completely and serve room temperature.
Nutrition
Pin Banana Muffins
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I made these exactly as written & they were out of this world! Normally my son doesn’t like muffins, but he happily downed 2 for breakfast- unheard of! Thanks for the delicious recipe, Jenny!
Your recipe brings banana bread to the next level! I reduced the sugar by 1/4 cup and added 1/4 cup of buttermilk to keep the muffins soft and fluffy. Thanks for sharing this amazing recipe! 🙂
Is there a diary free substitute for the butter? I wasn’t sure if I could use coconut oil or vegan butter.
These were DELICIOUS! I only put 2/3 cup of sugar instead of 1 cup and it was perfect. Otherwise I followed the recipe exactly.
These were fabulous – I’m so glad I found your website and this recipe!
Your all recipes are quite amazing but I really love these muffins.