Soft Moist Banana Muffins (Printable Version)

Soft, moist muffins bursting with ripe banana flavor and warm cinnamon. Perfect grab-and-go breakfast or afternoon treat.

# What You Need:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/3 cup brown sugar, packed
04 - 1 tsp baking powder
05 - 1/2 tsp baking soda
06 - 1/2 tsp salt
07 - 1/2 tsp ground cinnamon

→ Wet Ingredients

08 - 3 medium ripe bananas, mashed (about 1 cup)
09 - 1/3 cup unsalted butter, melted
10 - 2 large eggs
11 - 1 tsp pure vanilla extract
12 - 1/4 cup milk

# How To Make:

01 - Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners or lightly grease with butter.
02 - In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon until well blended.
03 - In another bowl, mix the mashed bananas, melted butter, eggs, vanilla extract, and milk until smooth and fully incorporated.
04 - Add the wet ingredients to the dry ingredients. Stir gently until just combined; do not overmix as this will make the muffins tough.
05 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
06 - Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown.
07 - Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • The texture lives in that perfect sweet spot between cake and bread, dense enough to feel substantial but still incredibly light
  • They actually taste better on day two, if you can manage to have any left that long
02 -
  • Overmixing is the fastest way to turn tender muffins into tough hockey pucks, so stop as soon as the flour disappears
  • The toothpick test is your friend, a few moist crumbs are fine but wet batter means they need more time
03 -
  • Use an ice cream scoop to portion the batter evenly and get those picture perfect bakery style muffin tops
  • If your bananas are not quite ripe enough, bake them whole in their skins at 300°F for 15 minutes to speed up the process

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