Looking for a recipe to turn your ripe bananas into something delicious? These Banana Muffins are the best and the easiest way to use them. Super moist, packed with banana and cinnamon flavor, topped with a sweet, crunchy crumb topping, they are perfect for busy mornings. Our banana muffins can be ready in just 35 minutes. No fuss and no electric mixer needed.
How do I make sure my muffins stay moist?
Store these banana muffins in an airtight container or a ziplock bag to make sure they stay moist. We’re using 1/4 cup of sour cream in this recipe to add extra moisture to the muffins.
Make sure to not overmix the batter when adding the dry ingredients, mix just until combined. Don’t overbake the muffins to prevent them from drying out.
Make Ahead Instructions
You can make these muffins by following the recipe instructions below, and storing them in the freezer (see note below on how to freeze them). When ready to serve, let them thaw in the refrigerator. Optionally, warm up slightly in the microwave or in the oven.
Variations and Substitutions:
- Frozen bananas. Thawed ripe frozen bananas work well in this recipe.
- Add-ins. Feel free to add your favorite nuts, dried fruits, or chocolate chips to the batter before baking.
- Sugar. These muffins are naturally sweetened with ripe bananas, that’s why we use only 1/2 cup of sugar. If you have a sweet tooth and these muffins are not sweet enough for you, increase the amount of sugar to 1 cup.
- Butter. If you don’t have butter, you can use melted coconut oil instead in substitution 1:1. The flavor and the texture will slightly change.
Store Banana Muffins:
Let the muffins cool down completely. Then, place leftovers in an airtight container or a plastic bag. Store for up to 3 days at room temperature or for up to a week in the refrigerator.
Freeze Banana Muffins:
Once banana muffins are cooled to room temperature, wrap each muffin in plastic wrap and place them in a freezer-safe airtight container or a ziplock bag. Store in a freezer for up to 2 months. When ready to serve, let them thaw in the refrigerator.
Moist Banana Muffins with a Sweet, Crunchy Crumb Topping
Ingredients
For banana muffins:
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ tsp ground cinnamon
- 3 medium ripe bananas
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- ¼ cup sour cream
For the crumb topping:
- ⅓ cup light brown sugar, packed
- 4 tbsp all-purpose flour
- ½ tsp ground cinnamon
- pinch of salt
- 2 tbsp unsalted butter, cold
Instructions
- Preheat the oven to 375°F. Grease a muffin pan with non-stick cooking spray or line with 12 paper liners.
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, mash the ripe bananas. Add an egg, sugar, cooled melted butter, sour cream, and vanilla extract. Whisk until combined.
- Add the dry ingredients to the wet. Stir using a rubber spatula until no big lumps of flour remain.
- Divide your batter between 12 muffin liners (they will be about 3/4 full). Set aside.
- In a separate bowl, prepare the crumb topping. Mix together the light brown sugar, all-purpose flour, cinnamon, and salt. Mix in cold butter using a fork until crumbly. Spoon the crumb topping on top of the muffin batter.
- Bake in the preheated oven for about 20 minutes or until golden and the toothpick inserted in the center comes out clean. Remove from the oven and let cool for 5-10 minutes in a muffin tin, then transfer to a cooling rack. Enjoy!
Notes
- Make it double. You can easily double the recipe to make 24 banana muffins.
- Use egg and sour cream at room temperature for the best results. If you use frozen bananas, let them thaw and warm up to room temperature.
- Don’t overmix the batter. Overmixing affects the texture of the muffins and they become dense and tough.
- Check the doneness of your muffins with a toothpick to prevent them from overbaking.
Nutrition
Frequently Asked Questions about Moist Banana Muffins:
1. Should I use paper liners or grease the muffin tin?
Grease your muffin pan with non-stick cooking spray or line it with 12 paper liners. Both options work well for this recipe.
2. Can I make these muffins into a loaf?
Yes, you can turn these muffins into banana bread. Prepare the batter according to the recipe instructions. Pour into a greased 8 x 2-inch loaf pan. Spread evenly. Bake in a 350°F oven for about 50-60 minutes or until golden brown on top and a toothpick inserted in the center comes out clean.
3. Why use overripe bananas for banana muffins?
Ripe and overripe bananas are the best for banana muffins because they are flavorful and sweet. Also, they have a soft texture, so it’s easier to mash them.
4. How can I tell when the muffins are done?
Insert a toothpick in the center of the muffins, if it comes out clean – your banana muffins are done baking.
