Banana Bread Muffins
Banana Bread Muffins
One of the best flavored muffins for Fall and the Holidays. Warm out of the oven with butter. Can you beat that?
Equipment
- standard 12 cup muffin tin
- non-stick cooking spray
- large mixing bowl
- medium mixing bowl
- whisk
- spatula
- large cookie scoop or 1/4 cup measuring cup
- wire rack for cooling
Ingredients
- 3 medium very ripe bananas, mashed
- 1/2 cup melted butter, cooled
- 3/4 cup brown sugar, packed
- 2 large eggs, room temperature
- 1/3 cup sour cream
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
Instructions
- Preheat oven to 425 degrees. Lightly spray a 12 cup standard muffin tin.
- In a large mixing bowl place 3 very ripe peeled bananas. Mash them with a fork until smooth. Mix in brown sugar & melted butter. Whisk in eggs, sour cream & vanilla until a smooth batter comes together.
- In a medium bowl whisk together flour, baking soda, baking powder, cinnamon, and salt until evenly distributed.
- Add the dry ingredients into the wet ingredients and fold together using a spatula. Don't over mix.
- Using a 1/4 cup measuring cup or a large cookie scoop, divide batter between the 12 prepared muffin tin cups.
- Bake muffins in preheated oven for 5 minutes. Without open door of oven, lower oven temperature to 350 degrees and bake an additional 15-18 minutes until the muffins are golden brown. Test with a toothpick inserted in center of muffin. Toothpick should come out clean. If batter is on toothpick bake an additional 2-3 minutes.
- Allow muffins to cool in muffin pan for 5 minutes. Remove muffins to a wire cooling rack to cool and additional 5 minutes before serving.