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Brown Sugar Banana Muffins

A close-up of a single, richly browned Brown Sugar Banana Muffin sitting on a white plate.

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A recipe for moist, flavorful muffins using brown sugar for a deeper, molasses-like sweetness.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 very ripe medium bananas, mashed (about 1 1/2 cups)
  • 1/4 cup milk (whole or 2%)

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl, whisk the brown sugar and melted butter until combined.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Mix in the mashed bananas until mostly smooth.
  6. Add the dry ingredients to the wet ingredients. Mix gently with a spatula until just combined. Do not overmix; a few streaks of flour are fine.
  7. Stir in the milk until the batter comes together.
  8. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Using very ripe, spotty bananas provides the best moisture and banana flavor.
  • Brown sugar adds moisture and a richer flavor compared to white sugar due to its molasses content.
  • For bakery-style tops, fill the cups slightly higher and bake at 400 degrees F for the first 5 minutes, then reduce the temperature to 375 degrees F for the remaining bake time.
  • You can add 1/2 cup of chopped walnuts or chocolate chips to the batter before baking.

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