There's something about homemade banana muffins that just feels cozy and inviting. This recipe gives you perfectly moist, fluffy muffins every time, perfect for using up those overripe bananas sitting on your counter. Let's dive in and make some kitchen magic!
Butter is our fat of choice, giving these muffins a rich flavor and moist texture. Granulated sugar sweetens the muffins just right without overpowering the banana flavor. You'll need eggs for structure and moisture. Vanilla extract adds a classic depth of flavor that enhances the banana. Speaking of which, ripe bananas are key; they’re sweeter and mash easily, integrating seamlessly into the batter. Milk is there for extra moisture, helping the muffins stay tender. All-purpose flour provides the structure. Baking soda acts as our leavening agent, giving rise and lightness. A hint of salt balances the sweetness, while ground cinnamon adds a warm spice note that pairs beautifully with bananas.
These banana muffins are a delightful breakfast treat, especially when paired with a dollop of creamy butter or a smear of almond butter. They also make a great afternoon snack alongside a chilled glass of milk or your favorite herbal tea.
Start by preheating your oven to 350°F (175°C), and get your muffin tin ready with paper liners. This way, once your batter is mixed, you can pop them straight in the oven.
In a large mixing bowl, cream together the butter and sugar until the mixture becomes light and fluffy. This usually takes about 2-3 minutes of mixing, and it's crucial for a nice, airy muffin. Then, crack in the eggs one by one, mixing well after each addition. Stir in the vanilla extract to round out the base flavors.
Now, it's time for the star of the show: the bananas. Mash them well and mix them into your wet ingredients along with the milk. You want a smooth, consistent mixture at this point.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. This ensures that everything is evenly distributed before it hits the wet ingredients.
Gradually add the dry ingredients to your banana mixture. Stir just until you see no more flour. Be careful not to overmix; this could make your muffins tough instead of tender.
Fill each muffin cup about two-thirds full with the batter. This gives them room to rise beautifully. Bake in your preheated oven for 20 to 25 minutes. They're done when a toothpick inserted into the center comes out clean. Let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
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