Soft Moist Banana Muffins (Printable)

Soft moist muffins bursting with ripe banana flavor and hints of cinnamon. Ready in under 40 minutes.

# What's Needed:

→ 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. 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. Whisk until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients. Stir gently with a spatula just until combined. Do not overmix—small lumps are acceptable.
05 - Divide batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
06 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
07 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Tips for Success:

01 -
  • These muffins stay incredibly moist for days thanks to those super ripe bananas doing all the heavy lifting
  • The recipe is forgiving enough for beginners but impressive enough for company
  • Everything comes together in one bowl with ingredients you probably have right now
02 -
  • Overmixing is the number one way to end up with tough, rubbery muffins instead of tender ones
  • Room temperature ingredients blend together more easily and create a smoother batter
  • The muffins are done when the tops spring back lightly when touched
03 -
  • Use the blackest bananas you can find, they are naturally sweeter and mash more easily
  • Let the melted butter cool slightly before mixing so it does not scramble your eggs
  • Rotate the pan halfway through baking for even browning

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