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Brown Sugar Banana Muffins

A close-up of two Brown Sugar Banana Muffins on a white plate, one sliced in half showing the moist interior crumb.
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A simple recipe for moist, flavorful banana muffins sweetened primarily with brown sugar.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mashed very ripe bananas (about 3 medium)
  • 1/4 cup milk
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease the cups well.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, cream the softened butter and brown sugar together with an electric mixer until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Mix in the mashed bananas until just combined.
  6. Alternate adding the dry ingredients mixture and the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  7. Fold in the optional nuts.
  8. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  9. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin 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

  • Use very ripe bananas; the browner the peel, the sweeter the flavor.
  • Do not overmix the batter after adding the flour; this keeps the muffins tender.
  • For a bakery-style top, sprinkle a small amount of extra brown sugar over the batter before baking.

Nutrition

Find it online: https://whiskdaily.com/brown-sugar-banana-muffins-recipe/