Banana Snickerdoodle Muffins

By mad boulanger
November 18, 2014
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Author Notes:

Moist, flavorful banana bread muffin with a cinnamon sugar surprise middle

mad boulanger

Makes: 10-12

For the Muffins:

  • 2 Medium Bananas, mashed (about a cup)
  • 4 tablespoons Softened Butter
  • 2 tablespoons Sour Cream
  • 3/4 cup Sugar
  • 2 Eggs
  • 2 teaspoons Vanilla Extract
  • 1 1/2 cups Flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 Batch of Snickerdoodle Cookie Dough
  1. Line or grease a 12 muffin tin and preheat oven to 400f
  2. Drop an unbaked Snickerdoodle cookie in each muffin cup
  3. In a mixing bowl, sift or whisk together flour, baking powder and salt and set aside
  4. In a separate bowl, beat together butter and sugar until thoroughly combined
  5. Add sour cream and eggs, one by one, beating again after each addition and then beat in banana and vanilla extract
  6. Add dry ingredients and beat the batter one last time, for about 30 seconds until it is smooth, it should be thick but light
  7. Drop a heaping 1/4 cup of batter into each muffin tin on top of the cookie dough bake for 20 minutes
  8. Remove muffins to a cooling rack immediately


  • 1/2 cup Butter
  • 3/4 cup Sugar
  • 1 Egg
  • 1 1/2 cups Flour
  • 1 teaspoon Cream of Tartar
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • 1/4 cup Sugar (for the topping)
  • 1 teaspoon Cinnamon (for the topping)
  1. Preheat oven to 350f
  2. Whisk together Flour, Cream of Tartar, Baking soda, and Salt and set aside
  3. Add dry ingredients and beat until fully incorporated
  4. Roll dough into 2 inch diameter balls and roll each ball in cinnamon sugar topping
  5. Place cookies a few inches apart on an ungreased baking sheet and bake for 12 minutes

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