Banana Brown Sugar Muffins Recipes

BROWN SUGAR BANANA MUFFINS

Steps:

• Preheat the oven to 350°F. Lightly grease a 12-cup muffin pan.
• Use an electric hand mixer to beat the butter at medium speed until creamy. Gradually add the brown sugar, beating until light and fluffy. Add the eggs, one at a time, beating just until blended after each addition.
• In a medium bowl, stir together the mashed bananas, buttermilk, and vanilla. In a separate bowl, whisk together the flour, baking powder, baking soda and salt; add to the butter mixture alternately with the banana mixture, beginning and ending with the flour mixture. Beat at a low speed just until blended after each addition (do not overbeat). Spoon the batter into the prepared muffin cups, filling two-thirds full.
• Bake 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove the muffins from the pans immediately, and cool for 10 minutes on the wire racks.

ULTIMATE BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
• Sift flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
• Mash bananas in a large bowl. Mix in white sugar, melted butter, brown sugar, egg, and vanilla extract. Fold in flour mixture until just combined. Fold walnuts into the batter.
• Divide batter evenly among the muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

BANANA CRUMB MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
• In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
• In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
• Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

BANANA MUFFINS WITH BROWN SUGAR STREUSEL

Steps:

• In a medium bowl, mix 1/2 cup (100 g) dark brown sugar, 1/4 cup (31 g) unbleached all-purpose flour, and a pinch kosher salt to combine. Add 2 Tbsp. rolled oats and 2 Tbsp. unsalted butter, at room temperature and cut them in with a fork or your fingers until the mixture begins to clump together. When pressed, the streusel should clump together in your fist but crumble into nice lumps. Mix a bit longer, if needed. Transfer to a small container and refrigerate until ready to use. Do ahead: Streusel can be made up to 1 month ahead and frozen in an airtight container, or up to 2 weeks ahead and refrigerated in an airtight container.
• Preheat oven to 350º. Line a standard 12-cup muffin pan with paper liners. Lightly coat flat top of muffin pan with neutral oil to prevent sticking.
• Heat ½ cup (1 stick) unsalted butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Scrape into a large bowl and immediately whisk in ½ cup (100 g) dark brown sugar to combine. Cool to room temperature.
• Whisk together 2¼ cups (281 g) unbleached all-purpose flour, 2 tsp. baking powder, 1 tsp. baking soda, 1 tsp. ground cinnamon, ½ tsp. kosher salt, and ¼ tsp. freshly grated nutmeg in a medium bowl.
• Add 2 large eggs to the brown butter mixture and whisk until smooth. Whisk in 1 cup mashed ripe banana (from about 2 large or 3 small), ¾ cup plain whole-milk yogurt (not Greek), and 1 tsp. vanilla extract.
• Fold dry ingredients into wet ingredients until halfway combined. Add 1 ripe banana, coarsely chopped and ½ cup (64 g) toasted walnuts, coarsely chopped, if using, and mix until just combined and no flour streaks remain.
• Divide batter evenly among muffin cups, filling them to the brim. Top each with 1 tablespoon (heaping) streusel and lightly press with your hands to adhere. (You may have excess streusel.)
• Bake muffins, rotating pan after 15 minutes, until the top springs back to the touch or a tester inserted into the center comes out clean, 25-30 minutes. Let sit in pan until cool enough to handle, about 3 minutes, then transfer to a wire rack to cool completely. Muffins are best the day they are made and even better if they are still warm.

BANANA BROWN SUGAR MUFFINS

Steps:

• Preheat oven to 350°F. Line muffins tins with paper liners. Set aside.
• In a bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. Set aside.
• In a large bowl, combine bananas, dark brown sugar, eggs, and vanilla extract.
• Add dry ingredients, alternating with vegetable oil and then milk, stirring until just combined.
• Fill muffin tins 3/4 full. Bake for 14-15 minutes, until a toothpick in the center comes out clean.
• Let muffins cool for 5 minutes and then transfer to a cooling rack.
• Serve warm with butter or store at room temperature for up to 5 days.

BANANA MUFFINS

Steps:

• Preheat the oven to 425 degrees F. Lightly brush a 12-muffin tin with butter and set aside.
• Whisk the flour, baking soda, brown sugar, and cinnamon together in a medium bowl; set aside.
• Whisk the banana, oil, milk, eggs, salt, and vanilla in a large measuring cup with a spout or another bowl.
• Make a small well in the center of the dry ingredients. Pour wet ingredients into the center; then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will come out dense. Gently stir in the nuts. Divide the batter evenly into the muffin tin.
• Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.
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VEGAN BROWN SUGAR BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees Fahrenheit. Spray a muffin tin with non-stick spray or add cupcake liners.
• In a medium bowl, stir together the flaxseed meal and water. Set aside to thicken up.
• To a large bowl, add the flour, baking soda, cinnamon, and salt. Combine.
• To the bowl with the flax and water, add the bananas. Mash with a potato masher or fork, or use a hand blender to completely puree the bananas and minimize any lumps. Add 2/3 cup brown sugar, oil, and vanilla extract. Mix well with a whisk to combine.
• Pour the wet ingredients over the dry ingredients and stir with a wooden spoon just until combined.
• Fill the muffin tins halfway full with half the batter. Add about a teaspoon and a half of brown sugar to each muffin tin. Top each with the remaining batter.
• Bake for 20-25 minutes, until golden brown and the tops spring back when you poke them. You can test with a toothpick - if it comes out clean, the muffins should be done.
• Remove from oven and let cool in the pan for 5 minutes. Transfer muffins from pan to a wire rack to finish cooling. Serve with butter, vegan butter, or your favorite nut butter. Or enjoy them plain!
• Muffins keep at room temperature in an airtight container for about 3 days. They also freeze well!