Soft Moist Banana Muffins (Printable)
Soft, moist muffins bursting with ripe banana flavor and warm spices—ideal for breakfast or snacking.
# What You'll 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
# Steps:
01 - Preheat oven to 350°F and line a 12-cup muffin tin with paper liners or grease lightly with butter.
02 - In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon until evenly distributed.
03 - In a separate bowl, combine mashed bananas, melted butter, eggs, vanilla extract, and milk. Whisk until thoroughly blended.
04 - Pour wet ingredients into dry ingredients. Stir gently with a spatula just until combined—some small lumps are fine. Avoid overmixing.
05 - Divide batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
06 - Bake for 18 to 22 minutes until a toothpick inserted into the center comes out clean.
07 - Let muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- They turn those sad, speckled bananas sitting on your counter into something magical
- The texture is incredibly tender without being dense or heavy
- Your kitchen will smell like cinnamon and comfort in under 40 minutes
02 -
- Overmixing is the enemy of tender muffins, stop as soon as the flour disappears
- Room temperature ingredients blend more easily and create a better texture
- The muffins are done when they spring back lightly when touched
03 -
- Use really ripe bananas, they should be almost completely brown with spots
- Melt your butter slightly warm, not hot, to avoid scrambling the eggs