Banana Bread Muffins Recipe

Introduction

Banana Bread Muffins are a delightful twist on classic banana bread, perfect for a quick breakfast or tasty snack. These moist, flavorful muffins combine ripe bananas with warm cinnamon and crunchy walnuts for a comforting treat everyone will love.

Ingredients

• 2 cups all-purpose flour (250 grams)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup white sugar (100 grams)
• 1/2 cup brown sugar (105 grams)
• 1/2 cup butter (112 grams), melted
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/4 cup sour cream, room temperature
• 3 medium-large brown bananas, mashed (about 1 1/3 cups)
• 1/2 cup chopped walnuts

Instructions

1. Step 1: Preheat the oven to 400°F (200°C) and line a muffin pan with paper liners.
2. Step 2: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
3. Step 3: In a separate bowl, whisk the melted butter with brown sugar, white sugar, eggs, sour cream, and vanilla extract until combined.
4. Step 4: Stir the mashed bananas into the wet mixture until evenly mixed.
5. Step 5: Make a well in the center of the dry ingredients and pour in the wet mixture.
6. Step 6: Gently fold the wet and dry ingredients together by hand until just combined; avoid overmixing.
7. Step 7: Fold in the chopped walnuts gently.
8. Step 8: Spoon the batter into the prepared muffin cups, filling each to the top. You should have 12 to 14 muffins.
9. Step 9: Bake for 5 minutes at 400°F (200°C). Without opening the oven, reduce the temperature to 375°F (190°C) and bake for another 10-12 minutes, or until a toothpick inserted comes out clean.

Tips & Variations

• For less sweet muffins, reduce the brown sugar to 1/4 cup.
• Swap walnuts for pecans or chocolate chips for a different flavor.
• Make sure bananas are very ripe for the best natural sweetness and moisture.
• Use Greek yogurt instead of sour cream for a tangier taste and added protein.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag or container for up to 3 months. Reheat frozen muffins in the microwave for about 20 seconds or until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well as long as they are fully thawed and mashed before mixing. They actually add extra moisture to the muffins.

Do I need to use sour cream?

Sour cream helps keep the muffins moist and tender, but you can substitute with plain yogurt or buttermilk if needed.

Banana Bread Muffins Recipe

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★★★★★

4.7 from 114 reviews

Deliciously moist and flavorful Banana Bread Muffins made with ripe bananas, cinnamon, and crunchy walnuts. Perfect for breakfast or a snack, these muffins are easy to prepare and bake to perfection with a tender crumb and a sweet, comforting aroma.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 17 minutes
• Total Time: 32 minutes
• Yield: 12–14 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour (250 grams)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup white sugar (100 grams)
• 1/2 cup brown sugar (105 grams)

Wet Ingredients

• 1/2 cup butter (112 grams), melted
• 2 large eggs (room temperature)
• 2 teaspoons vanilla extract
• 1/4 cup sour cream (room temperature)
• 3 medium large brown bananas, mashed (about 1 1/3 cups)

Add-ins

• 1/2 cup chopped walnuts

Instructions

1. Preheat and Prepare Muffin Pan: Preheat your oven to 400°F (200°C) and line a muffin pan with paper liners to prevent sticking and ensure easy removal.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt until evenly mixed. Set aside.
3. Mix Wet Ingredients: In a separate bowl, whisk together the melted butter, brown sugar, granulated sugar, eggs, sour cream, and vanilla extract until smooth and combined.
4. Add Mashed Bananas: Stir the mashed bananas into the wet ingredient mixture until fully incorporated.
5. Combine Mixtures: Create a well in the center of the dry ingredients and pour the wet banana mixture into it.
6. Fold Batter Gently: Using a spatula or spoon, gently fold the wet and dry ingredients together by hand until just combined. Avoid overmixing to keep the muffins tender.
7. Add Walnuts: Fold in the chopped walnuts evenly throughout the batter.
8. Fill Muffin Cups: Spoon the batter evenly into the prepared muffin liners, filling each one to the top. You should have about 12 to 14 muffins.
9. Bake Muffins: Bake for 5 minutes at 400°F (200°C), then without removing the pan, reduce the oven temperature to 375°F (190°C) and bake for an additional 10 to 12 minutes or until a toothpick inserted in the center comes out clean.

Notes

• For less sweet muffins, reduce the amount of brown and white sugar by half.
• Use ripe bananas with brown spots for best flavor and natural sweetness.
• Sour cream adds moisture and a slight tang; you can substitute with plain yogurt if needed.
• Ensure eggs and sour cream are at room temperature to improve batter texture.
• Do not overmix the batter to keep muffins soft and fluffy.

Keywords: banana bread muffins, banana muffins, easy muffin recipe, breakfast muffins, walnut banana muffins