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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?
Course: Baking, banana, banana bread, banana recipe, Bread, Breakfast, Brunch, catherines plates, Dessert, muffins
Cuisine: American
Author: Catherine's Plates

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.