Soft Moist Banana Muffins (Printable)
Soft, moist muffins bursting with ripe banana flavor and hints of cinnamon. Ready in just 35 minutes.
# What You'll Need:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/3 cup packed brown sugar
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon 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 teaspoon pure vanilla extract
12 - 1/4 cup milk
# How to Make It:
01 - Preheat oven to 350°F. 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 a separate bowl, combine mashed bananas, melted butter, eggs, vanilla extract, and milk. Whisk until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined—do not overmix as this will result in dense muffins.
05 - Divide batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
06 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean and tops are golden brown.
07 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
# Expert Advice:
01 -
- Those speckled bananas you almost threw away become something magical in under an hour
- The texture is impossibly moist without being dense, like eating banana bread clouds
02 -
- Overmixing is the enemy, stop when streaks of flour disappear and the batter still looks slightly uneven
- Room temperature ingredients blend more easily and I've found it affects the final texture noticeably
03 -
- Use bananas that are almost completely black for the most intense flavor
- Let the batter rest for 10 minutes before baking for taller muffins