• 1 large ripe banana (should measure out to be about ½ cup)

  Why ripe? The riper the banana (think brown spots!), the sweeter and more flavorful your muffins will be. It also mashes more easily and contributes to the moistness.

• ¼ cup unsalted butter (i.e., ½ stick, melted)

  Melted butter creates a dense, rich texture that pairs perfectly with banana. Unsalted butter gives you control over the overall saltiness.

• ¼ cup light brown sugar

  Brown sugar adds moisture and a subtle caramel note, enhancing the banana flavor.

• ¼ cup granulated sugar

  Regular granulated sugar provides sweetness and helps with the tender crumb.

• 1 large egg

  The egg acts as a binder, adds structure, and contributes to the richness.

• ¼ cup sour cream (or plain Greek yogurt)

  This is a secret weapon for moisture and a slight tang that balances the sweetness. Full-fat sour cream or Greek yogurt is recommended for best results.

• 1 teaspoon vanilla extract

  Vanilla enhances all the other flavors, adding a warm, comforting aroma.

• ½ teaspoon baking soda

  Baking soda reacts with the acidic components (like sour cream and brown sugar) to help the muffins rise and become tender.

• ¼ teaspoon baking powder

  Provides an extra lift, working alongside baking soda for a perfectly domed muffin top.

• ¼ teaspoon cinnamon

  A hint of cinnamon complements the banana beautifully, adding warmth and depth.

• ¼ teaspoon salt

  Salt balances the sweetness and enhances all the flavors in the muffin batter.

• ½ tablespoon cornstarch (optional)

  While optional, cornstarch helps to soften the flour, contributing to an even more tender crumb. A little goes a long way!

• ¾ cup all-purpose flour (spooned and leveled)

  Measuring flour correctly (spooned into the cup then leveled) prevents you from adding too much, which can lead to dry muffins. All-purpose flour provides the main structure.

• Preheat your oven to 350°F (175°C). This ensures the oven is at the correct temperature for even baking as soon as your batter is ready.
• In a medium-sized, heat-safe mixing bowl, melt the unsalted butter (¼ cup; i.e., ½ stick) in the microwave. This usually takes about 20-40 seconds, depending on your microwave’s power, or until it’s fully liquefied. To prevent any mess, I highly recommend placing a paper towel on top of the bowl while melting.
• Add the ripe banana (1 large banana; i.e., ½ cup mashed) to the bowl of melted butter. Using a fork, mash the banana thoroughly until all large pieces are broken up. Achieving a smooth, mashed consistency is crucial; any sizable banana chunks can lead to uneven baking and an undesirable texture in your finished muffins.
• In the same bowl, incorporate the light brown sugar (¼ cup) and granulated sugar (¼ cup). Stir these sugars into the banana-butter mixture until they are well combined.

  IMPORTANT NOTE: To achieve the desired dense and incredibly moist texture, you MUST mix all ingredients by hand! Using an electric mixer will incorporate too much air into the batter, which can negatively impact the final texture of your muffins, making them less dense and more cake-like.

• Next, add the large egg (1), sour cream (¼ cup), and vanilla extract (1 teaspoon) to the mixture. Stir gently until these wet ingredients are just combined. Immediately after, add the leavening agents and spices: baking soda (½ teaspoon), baking powder (¼ teaspoon), cinnamon (¼ teaspoon), and salt (¼ teaspoon). Mix again until everything is just incorporated.
• Finally, gently mix in the cornstarch (½ tablespoon, if using) and all-purpose flour (¾ cup). Stir until the flour has just disappeared into the wet ingredients. It is absolutely crucial NOT to overmix the batter at this stage, as overmixing will develop the gluten in the flour, resulting in dense, tough, and chewy muffins instead of light and tender ones. A few streaks of flour are better than an overmixed batter.
• Prepare a standard-sized cupcake pan by lining 7 muffin cups with paper liners. For optimal air circulation and even baking, try to stagger the liners (e.g., place them every other cup rather than all consecutively on one side).

  Carefully divide the muffin batter among the 7 prepared liners, filling each with approximately 4 tablespoons of batter. This quantity ensures evenly sized muffins with a lovely dome.

• Bake your muffins in the preheated oven at 350°F (175°C) for 22-24 minutes. Baking time may vary slightly depending on your oven. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs attached.
• Once baked, remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Then, it’s time to enjoy your delicious homemade banana muffins!

  If you’re not planning to eat them right away, ensure the muffins are fully cooled before storing them. Place cooled muffins in an airtight container or a plastic bag with a paper towel. The paper towel helps to absorb any excess moisture, keeping them fresh. Wrapping warm muffins in plastic will trap steam, making them soggy.

Oven Placement Tip: For even baking and to prevent the tops from browning too quickly while the inside remains undercooked, avoid placing your muffin pan too close to the top heating element in your oven. A middle rack position is usually best.

Storage Tips: To maintain their optimal moisture and freshness, wrap fully-cooled muffins tightly in plastic wrap or place them in a gallon-sized Ziploc bag. Storing them in an airtight environment is crucial. They will stay fresh at room temperature for 2-3 days.

Freezing Tips: These banana muffins freeze beautifully! To freeze, wrap each fully-cooled muffin individually in plastic wrap. Then, place the wrapped muffins in a freezer-safe bag or container. This method will keep the muffins moist and prevent freezer burn, allowing them to be frozen for up to 3 months. When you’re ready to enjoy one, simply remove it from the freezer and let it thaw at room temperature (still wrapped) for a few hours, or microwave briefly.

Better on Day 2! Many baked goods, especially those with fruit, often taste even better a day or two after baking. These banana muffins are no exception! The flavors have more time to meld together, resulting in an even richer and more satisfying taste on Day 2 or even Day 3.

Ripen Bananas Quickly! Don’t have perfectly ripe bananas on hand and don’t want to wait? You can quickly ripen bananas in the oven! Simply place whole bananas (with their peels still on) on a rimmed baking sheet. Bake them at 350°F (175°C) for about 15-20 minutes, or until their skins turn completely black. The heat caramelizes the sugars inside, making them soft, sweet, and perfect for baking. Let them cool slightly before peeling and mashing. Hooray for quick ripe bananas whenever a muffin craving strikes!