Soft & Fluffy Banana Muffins

1. 1

   Preheat your oven to 375°F (190°C). The right oven temperature is crucial for even baking and achieving that perfect golden brown top. Place paper liners in a 12-cup muffin tin or grease it well with cooking spray. Lining the muffin tin makes cleanup a breeze and ensures the muffins release easily.

2. 2

   Mash the bananas. In a large mixing bowl, mash the ripe bananas with a fork until they are mostly smooth but still have a few small lumps. Slightly chunky bananas add lovely texture to the muffins. Overripe bananas are key for sweetness and moisture – the browner the better!

3. 3

   Combine wet ingredients. Add the melted and slightly cooled butter, granulated sugar, eggs, and vanilla extract to the mashed bananas. Mix well with a whisk or spatula until everything is thoroughly combined and the mixture is smooth and creamy. Make sure your butter isn’t too hot when you add it to the eggs, or you risk cooking them slightly. Cooling it slightly prevents this.

4. 4

   Whisk dry ingredients. In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon (if using). Whisking the dry ingredients ensures that the baking soda and salt are evenly distributed throughout the flour, which is essential for proper leavening and flavor balance. This also helps to aerate the flour, contributing to a lighter muffin.

5. 5

   Combine wet and dry ingredients. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Overmixing can develop the gluten in the flour, resulting in tough muffins. Mix until the flour streaks just disappear.

6. 6

   Add milk and mix gently. Pour in the milk and gently fold it into the batter until just incorporated. The milk adds moisture and helps to create a tender crumb. Again, be gentle with the mixing at this stage to maintain the light and fluffy texture.

7. 7

   Incorporate optional add-ins (if desired). If you’re adding chocolate chips, nuts, or blueberries, gently fold them into the batter now. Distribute them evenly throughout the batter. Don’t overmix after adding the add-ins.

8. 8

   Fill muffin cups. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. This allows enough room for the muffins to rise without overflowing. Using an ice cream scoop can help to ensure even portions.

9. 9

   Bake. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The baking time may vary slightly depending on your oven and the size of your muffin tin. Start checking for doneness around 18 minutes. The muffins should be golden brown on top and spring back lightly when gently pressed.

10. 10

    Cool in the muffin tin. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This prevents the bottoms of the muffins from becoming soggy and allows them to finish baking from the residual heat of the tin. Cooling them on a wire rack allows air to circulate around them, preventing condensation and keeping them fluffy.

N-step-11" style="margin: 0px;padding: 0px;border: 0px">

1. 1

   Enjoy! These muffins are best enjoyed warm or at room temperature. They are delicious on their own or with a pat of butter, a drizzle of honey, or a dollop of cream cheese frosting.