Soft and Moist Banana Muffins (Printable Version)

Soft, moist muffins bursting with ripe banana flavor and hints of warm cinnamon. Ready in 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 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 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; avoid overmixing to prevent tough muffins.
05 - Divide batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
06 - Bake for 18-22 minutes until a toothpick inserted in the center comes out clean and muffins are golden brown.
07 - Let muffins rest in the tin for 5 minutes before transferring to a wire rack to cool completely.

# Expert Insights:

01 -
  • These muffins turn out incredibly soft and tender every single time, never dry or dense
  • The recipe comes together in under 15 minutes with ingredients you probably have right now
  • They freeze beautifully, so you can bake once and enjoy breakfast all week long
02 -
  • Overmixing is the enemy of tender muffins, so stop stirring as soon as the flour disappears
  • Room temperature ingredients blend more easily, so set your eggs and milk out about 20 minutes before starting
  • The riper your bananas, the more intense the banana flavor will be in your final muffins
03 -
  • Use a light colored muffin tin to prevent bottoms from browning too quickly before the tops are done
  • If your muffins stick to the liners, let them cool completely before trying to remove them

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