Soft Moist Banana Muffins (Printable)

Soft, moist muffins bursting with ripe banana flavor and warm spices. Ready in 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. Whisk until smooth and fully incorporated.
04 - Pour wet mixture into dry ingredients. Fold gently with a spatula just until combined; stop mixing as soon as flour streaks disappear to avoid dense muffins.
05 - Divide batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
06 - Bake for 18 to 22 minutes until muffins are golden brown and a toothpick inserted into the center comes out clean.
07 - Let muffins rest in the tin for 5 minutes, then transfer to a wire rack to finish cooling.

# Expert Suggestions:

01 -
  • These muffins turn kitchen failures into breakfast victories faster than you can find your apron
  • The texture lands somewhere between cake and bread, which is basically the perfect morning compromise
02 -
  • Overmixing makes muffins tough and chewy instead of tender—stop folding when flour just disappears
  • The muffins are done when they're golden and spring back when touched gently in the center
03 -
  • Use a ice cream scoop to fill muffin cups—it's faster and makes portioning perfectly even
  • If your bananas aren't ripe enough, bake them at 180°C for 15 minutes until black and soft, then cool before mashing

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