Soft and Moist Banana Muffins (Print version)

Soft moist muffins with ripe bananas and warm spices. Perfect breakfast or snack ready in 35 minutes.

# What you'll need:

01 - 1 3/4 cups all-purpose flour

02 - 1/2 cup granulated sugar

03 - 1/3 cup packed brown sugar

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 lightly 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 prevent tough muffins.

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 before transferring to a wire rack to cool completely.

01 -

The texture is incredibly soft and tender, almost like eating banana bread in handheld form
They freeze beautifully so you can always have homemade breakfast ready in minutes
The recipe uses basic pantry staples you probably already have right now

02 -

Overmixing is the fastest way to turn tender muffins into tough hockey pucks, so stop as soon as the flour disappears
Room temperature ingredients blend together more smoothly, so try to pull your eggs and milk out about 20 minutes before you start

03 -

Use an ice cream scoop to portion the batter—it's faster and makes perfectly even muffins every time
If you don't have ripe bananas, you can speed up the process by baking them at 300°F for about 15 minutes until dark and soft