Get the Recipe:
Banana Bread Muffins
These banana muffins are moist, tender, and topped with crunchy coarse sugar—a quick and easy treat that’s perfect any time of day!
Ingredients
- 1 3/4 cups (210 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 1/4 cup (60 ml) vegetable oil
- 3/4 cup (150 g) firmly packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup (57 g) sour cream, at room temperature
- 1 1/2 teaspoons vanilla extract
- 3 large overripe bananas, mashed (about 1 & 1/2 cups)
- coarse sugar, for optional topping
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Instructions
- Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, whisk together the melted butter, oil, brown sugar, and granulated sugar until smooth. Add the eggs, sour cream, and vanilla extract, and whisk until well combined.
- Stir in the mashed bananas until evenly incorporated.
- Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to over-mix the batter.
- Divide the batter evenly among the muffin cups, filling them about 3/4 full. If desired, sprinkle with coarse sugar.
- Bake at 400°F (200°C) for 5 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for 15-18 more minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Store in an airtight container at room temperature up to 2 days.
- For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
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