Yield: 18 muffins

Cinnamon Glazed Banana Streusel Muffins

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

I love banana muffins! Especially these delicious Cinnamon Glazed Banana Streusel Muffins!! Perfect for a weekday breakfast, weekend brunch, or after dinner treat!



  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 ripe bananas (about 1 ½ cup mashed)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup chopped walnuts
  • ¼ cup buttermilk


  • ¼ cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 teaspoon cinnamon
  • 2 Tablespoons unsalted butter, softened
  • ¼ cup chopped walnuts


  • 1 cup powdered sugar
  • 1 teaspoon cinnamon
  • ⅓ cup heavy cream


  1. For the muffins, beat butter with sugar for about 3 minutes. Add eggs and vanilla, beat until combined. Add bananas, beating until combined (you can mash before, or toss them in whole and let them mash in the mixer). Add flour, baking soda, baking powder and salt until blended. Beat in buttermilk, fold in walnuts.
  2. Spray cupcake tin with baking spray. Batter will fill about 18 muffins.
  3. In a small bowl, mix streusel topping ingredients together. I use my hands to combine the butter with the remaining ingredients until crumbly. Divide topping evenly over muffins (about 1 Tbsp each).
  4. Bake muffins in a 350 degree oven for about 15-18 minutes. Remove and cool completely before applying glaze.
  5. For the glaze, whisk together the powdered sugar, cinnamon and heavy cream until smooth.
  6. Drizzle over cooled muffins and allow to set (about 10 minutes). Store in airtight container at room temperature for up to 5 days. Or freeze in freezer bags. ENJOY.


  • How to store. Cinnamon Glazed Banana Muffins should be stored in an airtight container. Kept at room temperature, they stay moist and delicious for about 5 days.
  • Freezing glazed muffins. These are super freezer friendly too! For longer storage, slide cooled muffins into freezer bags. They keep well frozen for about 3 months.
  • Mashing bananas. If you're making the muffins in an electric mixer, you don't need to mash the bananas separately. Just add them to the batter whole. For low powered mixers or hand mixing, I recommend mashing the bananas in a separate bowl with a fork first.
  • See blog post for more recipe tips and tricks.
  • Nutrition Information:



    Serving Size:


    Amount Per Serving: Calories: 276Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 43mgSodium: 150mgCarbohydrates: 40gFiber: 1gSugar: 25gProtein: 4g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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