Bake moist, flavorful muffins using ripe bananas and rich brown sugar for a deep, caramelized taste.
Author:Ahazzam
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
Yield:12 muffins
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, softened
3/4 cup packed light brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups mashed ripe bananas (about 3 medium)
1/4 cup milk
1/2 cup chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease it well.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Mix in the mashed bananas until just combined.
Alternate adding the dry ingredient mixture and the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix only until the batter is just combined; do not overmix.
Fold in the chopped nuts, if using.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Use very ripe bananas; the spottier the peel, the better the flavor and moisture.
For an extra brown sugar flavor, sprinkle a small amount of brown sugar over the top of each muffin cup before baking.
To make these bakery style, you can add a simple streusel topping made from 1/4 cup flour, 1/4 cup brown sugar, and 2 tablespoons cold butter mixed until crumbly.