Easy Banana Muffins
User Reviews
5
Easy Banana Muffins
Description
Easy Banana Muffins blend the natural sweetness and moisture of ripe bananas with flour, baking powder, and baking soda to achieve a soft, tender crumb. The recipe incorporates both granulated and light brown sugars, along with sour cream, which contributes to a rich texture and slight tang. The streusel topping, made of flour, butter, sugars, and cinnamon, adds a crisp, buttery layer that contrasts the soft muffin beneath. Baking at 350°F ensures a golden finish and even rise.
The muffins yield a sweet, spiced flavor accented by Saigon cinnamon, making them enjoyable alone or paired with coffee. They can be prepared in standard muffin tins lined or sprayed to prevent sticking.
These muffins can be stored at room temperature for a couple of days or chilled in the refrigerator up to a week. They freeze well when prepped with the streusel topping, and can be baked from frozen at a lower temperature until cooked through. Reheating briefly in the oven or microwave brings back freshness and warmth.
Ingredients
For the Banana Muffins
- 220 g all-purpose flour spooned, leveled, and sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 tick unsalted butter or Avocado oil; feel free to use any other neutral flavored oil, room temperature
- ¾ cup granulated sugar
- 2 tablespoons light brown sugar
- 2 egg room temperature, large
- 1 cup banana from 2 to 3 overripe medium bananas, mashed
- 1 tablespoon vanilla extract pure
- ½ teaspoon Saigon cinnamon ground
- ⅓ cup sour cream Full Fat or low-fat, or plain yogurt
For the Streusel topping:
- 30 g all-purpose flour
- 2 tablespoons butter room temperature, unsalted
- 64 g light brown sugar
- 61 g granulated sugar
- ½ teaspoon ground cinnamon
Instructions
For the Streusel Topping:
- In a medium bowl, mix the flour with cinnamon and sugars. With your hands, rub the butter into the mixture until incorporated, pressing it into small clumps. Freeze until chilled, about 5 minutes.
For the Banana Muffins:
- Preheat the oven to 350°F. Line a 12-cup muffin pan with paper or spray a standard muffin pan with baking spray with flour.
- In another medium bowl, sift together the flour with cinnamon, baking powder, and baking soda. In a stand mixer fitted with the paddle attachment, beat the butter with the sugars and salt at medium speed until fluffy, about 2 minutes.
- Beat the eggs one at a time, then beat in the mashed banana, sour cream, and vanilla. Scrape down the sides of the bowl, then gradually add the dry ingredients and beat until just incorporated.
- Using a large ice cream scoop, scoop the batter into the prepared muffin cups, about ¾ full. Tap the pan on the counter a few times to remove any air bubbles; top with the chilled topping. Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Transfer the muffins to a wire rack to cool.
Notes
- Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week.
- To reheat, warm muffins briefly in the microwave for 5-10 seconds or in a warm oven for 5-8 minutes.
- Freeze unbaked muffins with topping after scooping into pans; freeze for about 3 hours, then store in freezer bags for up to 2 months. Bake frozen muffins at 325°F for 30-35 minutes until golden and cooked through.
- Use nonstick spray on the muffin pan to prevent sticking, especially on the top edges.
- Add eggs one at a time and mix well for even incorporation, avoiding over-mixing the batter to keep a tender crumb.
- The recipe can be made without a stand mixer using a whisk and bowl.
User Reviews
Overall Rating
5
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