Easy Banana Muffins
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5.0
12 reviews
Excellent
Easy Banana Muffins
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Banana Muffins are one of my kids' favorite breakfast foods. They love the moist, cake-like texture and the hint of sweetness they provide for a start to the day. They can be made dozens of ways, but this is my favorite recipe that I use every weekend to get us through the week. The best part about these banana muffins is that they're topped with delicious streusel topping!
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Ingredients
For the Banana Muffins
- 220 g (1-⅔ cups) all-purpose flour spooned, leveled & sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 tick (8 tablespoons) unsalted butter, room temperature, or Avocado oil; feel free to use any other neutral flavored oil.
- ¾ cup granulated sugar
- 2 tablespoons light brown sugar
- 2 large eggs , room temperature
- 1 cup mashed bananas , from 2 to 3 overripe medium bananas
- 1 tablespoon pure vanilla extract
- ½ teaspoon ground Saigon cinnamon
- ⅓ cup sour cream or plain yogurt ( Full Fat or low-fat)
For the Streusel topping:
- 30 g (¼ cup) all-purpose flour
- 2 tablespoons unsalted butter , room temperature
- 64 g (4 tablespoons) light brown sugar
- 61 g (4 tablespoons) 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.
Equipments used:
Notes
- How to Store & Re-Heat
- How to Store & Re-Heat
- To store: The cooled banana muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.
- To store: The cooled banana muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.
- To reheat: In the microwave until warm through, about 5 to 10 seconds.
- To reheat: In the microwave until warm through, about 5 to 10 seconds.
- Make-Ahead
- Make-Ahead
- Banana muffins can be made a day ahead—store in an airtight container layered with baking parchment. Reheat in a warm oven for 5-8 minutes. Will keep for 2 days in an airtight container in a cool place or 1 week in the refrigerator.
- Banana muffins can be made a day ahead—store in an airtight container layered with baking parchment. Reheat in a warm oven for 5-8 minutes. Will keep for 2 days in an airtight container in a cool place or 1 week in the refrigerator.
- How to Freeze
- How to Freeze
- Scoop the batter into the muffin cups, filling just above three-quarters full. Divide the topping among the muffins, pressing lightly. Freeze until set, about 3 hours. The banana muffins can be removed to zippered freezer bags at this point and stored for up to 2 months. When ready to bake, preheat the oven to 325 degrees F. Place the banana muffins in a pan and bake until they are lightly golden and a tester inserted in the center comes out clean, 30 to 35 minutes.
- Scoop the batter into the muffin cups, filling just above three-quarters full. Divide the topping among the muffins, pressing lightly. Freeze until set, about 3 hours. The banana muffins can be removed to zippered freezer bags at this point and stored for up to 2 months. When ready to bake, preheat the oven to 325 degrees F. Place the banana muffins in a pan and bake until they are lightly golden and a tester inserted in the center comes out clean, 30 to 35 minutes.
- Notes
- Spray the top of a 12-cup muffin tin with nonstick spray and line it with standard cupcake liners: It's important to spray the top of the pan because the muffin tops will stick to the pan if you don't.
- Add the eggs one at a time, beating well until fully incorporated.
- Don't over-mix the Banana Muffins batter: Gradually add the dry ingredients to the wet, and mix with ease until just combined. Over-mixing the muffin batter will result in a tough texture.
- Don't worry if you don't have a stand mixer; you can make these Banana Muffins with just a bowl and a whisk.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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