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banana muffins on cooling tray

Best Banana Muffins

Tami McBride
Ultimate banana muffin recipe, with a moist, light, tender crumb, exploding with banana flavor.
4.67 from 6 votes
Prep Time 20 minutes
Cook Time 14 minutes
Macerate Time 1 hour 30 minutes
Total Time 2 hours 4 minutes
Course Dessert
Cuisine Muffins
Servings 12 muffins
Calories 206 kcal

Ingredients
  

Fruit puree

  • 3 bananas very ripe (approximately 10 ounces)
  • 3 tablespoons white granulated sugar

Flour Mixture

  • 290 grams 2 cups all-purpose flour, (Gold Medal brand)
  • 1 teaspoon salt
  • 1 ½ teaspoons baking powder aluminum-free
  • ½ teaspoon baking soda
  • ¾ teaspoon cinnamon
  • ¼ teaspoon nutmeg freshly ground, if possible
  • 130 grams ½ cup + 1 tablespoon cold butter, straight from fridge

Wet Ingredients

  • 65 grams ⅓ cup brown sugar
  • 58 grams ¼ cup white granulated sugar
  • 1 teaspoon pure vanilla extract
  • 110 grams ½ cup buttermilk, room temperature
  • 1 egg room temperature

Topping

  • 48 grams ¼ cup brown sugar
  • 28 grams ¼ cup all-purpose flour (Gold Medal brand)
  • ½ teaspoon cinnamon
  • pinch of salt
  • 34 grams 1 tablespoon butter

Instructions
 

  • PEEL and MASH the ripe bananas. Place in a bowl.
  • STIR 3 tablespoons of granulated sugar into the mashed bananas.
  • MACERATE: Let the banana and sugar mixture sit on the counter for a minimum of 30 minutes or longer. (One hour is better.) The sugar draws banana juice out of the bananas.
  • POUR the mashed banana mixture into a food strainer or colander with small holes. Let the liquid drain out of the mashed bananas and into a bowl for about 20 minutes. This should yield about ⅓ cup. Pour the collected liquid into a sauce pan.
  • HEAT the banana juice over medium heat. Simmer the juice until it reduces in volume by half and it reaches the consistency of a thick liquid, like honey.
  • COOL the liquid for 3 minutes.
  • PREHEAT oven to 400° Fahrenheit.
  • MIX the banana juice back into the pureed bananas.
  • ADD the brown sugar (65 grams), granulated sugar (58 grams), vanilla extract, and buttermilk to the bananas and mix with a hand mixer until combined, 30 seconds to 1 minute.
  • MIX the egg into the wet ingredients until just combined, 10 to 15 seconds.
  • In a separate bowl, STIR flour (290 grams), salt, baking powder, baking soda, cinnamon, and nutmeg until combined.
  • CUT the butter into pieces.
  • RUB the butter into the flour mixture with a pastry cutter/blender, food processor, or your fingers until the butter is in small pea-sized pieces.
  • PREPARE the topping before folding the wet and dry ingredients together. Stir the brown sugar (48 grams), flour (28 grams), cinnamon, and salt together. Rub in the butter until the mixture resembles coarse sand. Chill for 5 minutes.
  • FOLD the wet ingredients into the flour muffin mixture. Use a spatula or a spoon and fold 10 to 15 times. DO NOT OVER MIX. Some flour may still be visible.
  • SCOOP the batter into the greased muffin pan.
  • SPRINKLE the brown sugar topping on each muffin.
  • BAKE at 400° Fahrenheit for 5 minutes.
  • REDUCE heat to 350° without opening the oven and continue to bake for 7 to 9 minutes, or until the tops are light brown and a toothpick inserted into the center of the muffin comes out with few crumbs.
  • DO NOT OVER BAKE. It is better to take the muffins out just before they are done and let the residual heat finish baking them.
  • COOL in pan for 5 minutes.
  • REMOVE muffins from the pan and cool on a cooling rack.
  • STORE in airtight container after the muffins are completely cool. Muffins stay fresh for 2 to 3 days or freeze up to 3 months.

Notes

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Nutrition

Serving: 1muffinCalories: 206kcalCarbohydrates: 37gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gCholesterol: 25mgSodium: 353mgFiber: 2gSugar: 8g
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