The Best Moist Banana Bread Muffins: Soft and Irresistible
Imagine this: you walk into your kitchen on a lazy morning, the sun peeking through the windows, and there they are, those overripe bananas, sitting there like they’re begging to be turned into something magical. That’s your sign to make these Banana Bread Muffins, and trust me, you won’t regret it.
Servings: 12 Muffins
Calories: 210kcal
Ingredients
- 1½ cups mashed overripe bananas (about
- 3 large ones)
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- ⅓ cup unsalted butter melted and slightly cooled
- 1 large egg lightly beaten
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
Instructions
- Preheat your oven to 375° F so it’s nice and hot when your batter’s ready. Line your muffin tin with paper liners to make sure those muffins slide right out when they’re done.
- Grab a large bowl and mash your ripe bananas thoroughly, don’t hold back, the flavor’s all in there!
- Add the granulated and brown sugars and mix them in. Crack in your egg and give it a quick whisk.
- Pour in the melted, slightly cooled butter, it’s going to add that rich, moist texture. Give everything a good stir to ensure the bananas and butter are fully incorporated.
- Use a separate mixing bowl to blend the flour, baking powder, baking soda, cinnamon, and salt with a whisk. Make sure everything’s well-mixed to avoid any clumps of baking soda.
- Now softly mix the dry ingredients into the wet base, folding gently. Be careful not to overmix, fold until everything’s just combined to keep your muffins light and fluffy.
- Using a spoon, neatly portion the batter into the muffin tin, leaving space by filling each about two-thirds full. A cookie scoop works wonders here for even portions.
- Place the tin in the oven and let the muffins bake for about 18 minutes. You’ll know they’re ready when they’re golden around the edges and puffed up in the middle. Test with a toothpick, if it comes out clean, they’re perfect!
- Allow the muffins to sit in the tin for a minute, then move them to a wire rack to cool fully. Enjoy!
Notes
- Don’t pull the muffins out of the tin too soon. Let them sit for a minute so they don’t fall apart when you transfer them.
- If you want extra sweetness, add a handful of chocolate chips to the batter. Yummy bonus flavor!
- To make them even fluffier, add a teaspoon of sour cream or yogurt to the batter.