Soft and moist banana muffins (Print)

Soft, moist muffins bursting with ripe banana flavor and hints of warm cinnamon. Ready in just 35 minutes.

# 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 It:

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 well blended.
03 - In a separate bowl, combine mashed bananas, melted butter, eggs, vanilla extract, and milk. Mix until thoroughly incorporated.
04 - Pour wet ingredients into dry ingredients. Fold gently until just combined; avoid overmixing to prevent tough muffins.
05 - Divide batter evenly among the prepared muffin cups, filling each about three-quarters full.
06 - Bake for 18-22 minutes until a toothpick inserted into the center comes out clean.
07 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling.

# Expert Tips:

01 -
  • These muffins stay incredibly moist for days, making them perfect for busy weekday breakfasts or afternoon snacks
  • The recipe is forgiving enough that you can throw in whatever mixins your family loves most
02 -
  • Overmixing is the enemy of tender muffins, stop as soon as the flour disappears even if it looks uneven
  • Room temperature ingredients blend more easily, so set your eggs and milk out about 20 minutes before starting
03 -
  • Mash your bananas in the measuring cup first to know exactly how much you have before adding them
  • Use an ice cream scoop for perfectly portioned batter and mess free muffin cups

Go Back