Banana Bread Muffins Recipe

Introduction

These Banana Bread Muffins are moist, tender, and packed with warm cinnamon flavor and chopped walnuts for a satisfying crunch. Perfect for breakfast or a quick snack, they bring the comforting taste of classic banana bread into a convenient muffin form.

Ingredients

• 2 cups all-purpose flour (250 grams)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup white sugar (100 grams)
• 1/2 cup brown sugar (105 grams)
• 1/2 cup butter (112 grams), melted
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/4 cup sour cream, room temperature
• 3 medium large brown bananas, mashed (about 1 1/3 cups)
• 1/2 cup chopped walnuts

Instructions

1. Step 1: Preheat the oven to 400°F (200°C) and line a muffin pan with paper liners.
2. Step 2: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
3. Step 3: In a separate bowl, whisk the melted butter, brown sugar, white sugar, eggs, sour cream, and vanilla extract until combined.
4. Step 4: Stir the mashed bananas into the wet mixture until evenly mixed.
5. Step 5: Make a well in the center of the dry ingredients and pour in the wet ingredients.
6. Step 6: Gently fold the wet ingredients into the dry using a spatula or wooden spoon. Avoid overmixing; do not use an electric mixer.
7. Step 7: Fold in the chopped walnuts carefully.
8. Step 8: Spoon the batter into the muffin cups, filling each to the top. You should have about 12 to 14 muffins.
9. Step 9: Bake for 5 minutes at 400°F (200°C). Then, without removing the pan, reduce the oven temperature to 375°F (190°C) and bake for another 10–12 minutes, or until a toothpick inserted in the center comes out clean.

Tips & Variations

• For less sweet muffins, reduce the brown sugar to 1/4 cup (about 50 grams).
• Use very ripe bananas for the best natural sweetness and moisture.
• Swap walnuts for pecans or add chocolate chips for a sweeter twist.
• Sour cream adds moisture; you can substitute with plain yogurt if needed.
• Folding the mixture by hand helps keep the muffins tender and prevents toughness.

Storage

Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins in a sealed bag or container for up to 2 months. To reheat, warm in a microwave for 20-30 seconds or in a toaster oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well once thawed and mashed. Just drain any excess liquid before using to avoid watery batter.

Can I make these muffins dairy-free?

You can substitute the butter with a dairy-free alternative and use coconut yogurt or a non-dairy sour cream substitute to keep the texture moist.

Banana Bread Muffins Recipe

Print Recipe

★★★★★

4.8 from 92 reviews

Deliciously moist and flavorful Banana Bread Muffins made with ripe bananas, warm cinnamon, and crunchy walnuts. These easy-to-make muffins are perfect for breakfast, snacks, or dessert and feature a tender crumb with just the right hint of sweetness.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 17 minutes
• Total Time: 32 minutes
• Yield: 12–14 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour (250 grams)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt

Wet Ingredients

• 1/2 cup white sugar (100 grams)
• 1/2 cup brown sugar (105 grams)
• 1/2 cup butter (112 grams), melted
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/4 cup sour cream, room temperature
• 3 medium large brown bananas, mashed (about 1 1/3 cups)

Add-ins

• 1/2 cup chopped walnuts

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C) and line a muffin pan with paper liners to prevent sticking and ease cleanup.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt until well combined. Set aside.
3. Combine Wet Ingredients: In a separate bowl, whisk together melted butter, brown sugar, white sugar, eggs, sour cream, and vanilla extract until smooth and creamy.
4. Add Bananas: Stir the mashed bananas into the wet mixture until fully incorporated for natural sweetness and moisture.
5. Combine Wet and Dry Ingredients: Make a well in the center of the dry ingredients and pour in the wet banana mixture. Gently fold together by hand until just combined to keep the muffins tender.
6. Add Walnuts: Fold in the chopped walnuts evenly to add a nice crunchy texture throughout the muffin batter.
7. Fill Muffin Cups: Spoon the batter into the lined muffin pan, filling each cup all the way to the top. You should have 12 to 14 muffins.
8. Bake at High Heat Initially: Bake the muffins for 5 minutes at 400°F (200°C) to get a good rise and set the tops.
9. Lower and Continue Baking: Without removing the pan from the oven, reduce the temperature to 375°F (190°C) and bake for an additional 10-12 minutes, or until a toothpick inserted in the center comes out clean.

Notes

• If you prefer less sweet muffins, reduce the amount of sugars slightly.
• Use very ripe bananas for the best flavor and sweetness.
• Sour cream adds moisture and tenderness but can be substituted with plain Greek yogurt if needed.
• Ensure eggs and sour cream are at room temperature for better mixing.
• Do not overmix the batter; folding gently maintains a light texture.
• Walnuts can be omitted or replaced with other nuts or chocolate chips according to preference.

Keywords: banana bread muffins, banana muffins, homemade muffins, quick bread muffins, easy breakfast, walnut muffins