A recipe for moist, flavorful muffins using brown sugar for a deeper, molasses-like sweetness.
Author:Ahazzam
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
Yield:12 muffins
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
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
Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, whisk the brown sugar and melted butter until combined.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Mix in the mashed bananas until mostly smooth.
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.
Stir in the milk until the batter comes together.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
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.