Soft Moist Banana Muffins (Printable Version)

Fluffy, moist banana muffins bursting with ripe fruit flavor and warm cinnamon. Ready in 35 minutes.

# What You Need:

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

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

01 - Preheat oven to 350°F and line a 12-cup muffin tin with paper liners or grease with butter.

02 - Whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.

03 - Combine mashed bananas, melted butter, eggs, vanilla extract, and milk in a separate bowl until well blended.

04 - Pour wet ingredients into dry ingredients and stir gently until just combined. Avoid overmixing to maintain texture.

05 - Divide batter evenly among the prepared muffin cups, filling each about three-quarters full.

06 - Bake for 18 to 22 minutes until a toothpick inserted into the center comes out clean.

07 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling.

01 -

These muffins turn out incredibly moist without any fancy techniques or ingredients.
The recipe comes together in about 15 minutes of hands on time.
They freeze beautifully so you can always have homemade breakfast ready.

02 -

Overmixing creates tough muffins so stop as soon as you no longer see dry flour.
The muffins are done when a toothpick comes out with just a few moist crumbs not wet batter.
Letting them cool in the tin for exactly 5 minutes prevents them from falling apart.

03 -

Use a cookie scoop to fill muffin cups evenly without making a mess.
For extra tall muffins fill every other cup so heat circulates better.
If bananas are not quite ripe enough bake them at 300°F for 15 minutes to soften.