Banana Muffins
Soft, moist banana muffins with tall, crackly tops, made in one bowl with ripe bananas, brown sugar and yogurt.
Ingredients
- 3 large very ripe bananas about 1 1/2 cups mashed, 340 g
- 1/2 cup 113 g unsalted butter, melted and slightly cooled
- 2/3 cup 135 g packed light brown sugar
- 1 large egg room temperature
- 1/3 cup 80 g plain full-fat yogurt or sour cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 3/4 cups 220 g all-purpose flour, spooned and leveled
- 1 to 2 tablespoons turbinado sugar for topping (optional)
Instructions
- Preheat the oven to 425°F. Line a 12-cup muffin tin with liners or grease it well.
- In a large bowl, mash the bananas until mostly smooth with a few small lumps.
- Whisk in the melted butter, brown sugar, egg, yogurt and vanilla until smooth.
- Sprinkle the baking soda, baking powder, salt and cinnamon over the mixture and whisk for about 15 seconds.
- Fold in the flour with a spatula just until no dry streaks remain. Do not overmix.
- Divide the batter evenly among the cups, filling each to the top. Sprinkle with turbinado sugar if using.
- Bake for 5 minutes at 425°F. Without opening the door, reduce the heat to 350°F and bake 13 to 15 minutes more, until a toothpick in the center comes out clean or with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Bananas: the riper and browner the peels, the sweeter and more flavorful the muffins.
- Flour: weighing gives the most reliable texture; scooped flour can make the batter too stiff.
- Mini muffins: bake at 350°F for 10 to 12 minutes; the recipe makes about 30.
- Storage: keep at room temperature up to 3 days or freeze up to 3 months.