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Banana Muffins

Banana muffins with one split open showing interior crumb
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These aren’t just any banana muffins; they’re my go-to for a reason! They bake up super fluffy with those gorgeous bakery-style high tops. The smell alone is pure comfort. Plus, they’re surprisingly quick – perfect for a cozy breakfast or a sweet treat anytime!

Ingredients

Dry Bits:

  • Flour: 1 ½ cups (188g) all-purpose (spooned & leveled!)
  • Baking Powder: 1 teaspoon
  • Baking Soda: 1 teaspoon
  • Salt: ½ teaspoon
  • Cinnamon: 1 teaspoon, ground
  • Nutmeg: ¼ teaspoon, ground (freshly grated is amazing!)

Wet Ingredients:

  • Ripe Bananas: 1 ½ cups (345g) mashed (about 4 medium, very spotty ones!)
  • Butter: 6 Tablespoons (85g) unsalted, melted (or melted coconut oil)
  • Brown Sugar: ⅔ cup (135g) packed light or dark (or coconut sugar)
  • Egg: 1 large (room temp is best!)
  • Vanilla Extract: 1 teaspoon pure
  • Milk: 2 Tablespoons (30ml) (any kind works)

Fun Add-Ins (Optional):

  • Nuts or Chocolate: 1 cup chopped walnuts, pecans, or chocolate chips

Instructions

  1. Get Ready! Preheat your oven to a hot 425°F (218°C). Line a 12-cup muffin pan with paper liners or spray it well. That high heat helps create those lovely domed tops!
  2. Mix Dry Stuff: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until everything’s nicely combined. Set it aside.
  3. Mix Wet Stuff: In a large bowl, mash those ripe bananas really well. Stir in the melted butter, brown sugar, egg, vanilla, and milk. Mix until just combined – a few banana lumps are perfect!
  4. Combine Gently! Pour the dry ingredients into the wet ingredients. Mix with a spatula just until the flour streaks disappear. Seriously, don’t overmix! A lumpy batter is a happy batter for muffins. If you’re using add-ins, gently fold them in now.
  5. Fill ‘Em Up! Spoon the thick batter into the muffin cups, filling them all the way to the top. Yes, right to the top for those big muffin tops!
  6. Bake to Perfection!
    • Bake at 425°F (218°C) for 5 minutes sharp.
    • Then, without opening the oven door, reduce the heat to 350°F (177°C).
    • Continue baking for another 16-18 minutes.
    • They’re done when a toothpick inserted into the center comes out clean (or with a few moist crumbs). The tops will be golden and springy.
  7. Cool Down: Let the muffins cool in the pan for 5 minutes. Then, move them to a wire rack to cool completely. Try one warm – it’s the best!

Notes

  • Serving Ideas: Delicious warm with a pat of butter! Great with coffee, tea, or a cold glass of milk. A smear of cream cheese or peanut butter is yummy too.
  • Tips for Amazing Muffins:
    • Super Ripe Bananas are Key! The spottier, the better for sweetness and flavor.
    • Spoon & Level Flour: Don’t scoop directly from the bag; it packs too much flour.
    • Don’t Overmix! This is the secret to tender, fluffy muffins. Lumps are good!
    • High Initial Heat: That 425°F blast for 5 mins gives you those beautiful domes.
  • Storing & Reheating:
    • Store: Keep cooled muffins in an airtight container at room temperature for 2-3 days, or in the fridge for up to a week.
    • Freeze: Wrap individually and freeze for up to 3 months. Thaw at room temp or microwave briefly.
    • Reheat: Microwave for 10-15 seconds, or in a 300°F (150°C) oven for 5-7 minutes to warm through.

Happy Baking! I hope you love these as much as I do!

Find it online: https://cakeshungry.com/banana-muffins-recipe/