I love banana muffins! Especially these delicious Cinnamon Glazed Banana Streusel Muffins!! Perfect for a weekday breakfast, weekend brunch, or after dinner treat!
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.
Spray cupcake tin with baking spray. Batter will fill about 18 muffins.
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).
Bake muffins in a 350 degree oven for about 15-18 minutes. Remove and cool completely before applying glaze.
For the glaze, whisk together the powdered sugar, cinnamon and heavy cream until smooth.
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.
Notes
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.