Experience the irresistible charm of these super moist banana muffins, made to delight with their rich, banana-infused flavor and tender crumb. These muffins are elevated with a sprinkle of flaky sea salt and a brush of butter right out of the oven, enhancing their sweetness with a perfect balance of salty goodness. The addition of a cinnamon sugar mixture and a simple glaze takes these muffins from everyday to extraordinary.
Why You'll Love This: These banana muffins are not only super moist but are packed with flavor from natural ingredients like ripe bananas and Greek yogurt, making them both delicious and slightly healthier. The high initial baking temperature creates a beautifully risen top, while the cinnamon sugar adds a delightful crunch. The creamy glaze is the cherry on top, providing a perfect finish that will make these muffins a favorite at any gathering.
Perfect Occasion: Ideal for breakfast, brunch, or as an afternoon snack, these muffins can also serve as a comforting treat on a lazy weekend morning. They’re great for school lunches, coffee breaks, or paired with a cup of tea for a relaxing moment. Additionally, these muffins are fantastic for baking in batches and sharing with friends and neighbors.
Baking Tips:
- Use ripe bananas for the best flavor and natural sweetness.
- Be careful not to overmix the batter to keep the muffins light and fluffy.
- Starting the baking process at a higher temperature helps the muffin tops rise quickly, then lowering the temperature allows the insides to bake through without burning the tops.
Ingredients:
- 1 ½ cups all-purpose flour
- 1/2 tsp baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 medium bananas, mashed (about 1 cup)
- 1/4 cup plain Greek yogurt
- 1/4 cup brown sugar
- 1/3 cup butter, melted
- 1 large egg, beaten
- 1 tbsp vanilla extract
- 2 tablespoons milk
For the Cinnamon Sugar Mixture:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tbsp of heavy cream
- Preheat your oven to 425°F (220°C) and line a muffin pan with paper liners or grease the cups.
- Prepare the wet ingredients: In a large bowl, whisk together the melted butter and brown sugar. Add the beaten egg, vanilla, Greek yogurt, and mashed bananas, mixing until well combined.
- Combine the dry ingredients: Sift the flour, baking powder, baking soda, and salt together and gently fold them into the wet mixture. Stir in the milk just until the ingredients are combined; be careful not to overmix.
- Add a sweet touch: Mix the granulated sugar and cinnamon in a small bowl. Sprinkle this cinnamon sugar mixture over the batter once it's in the muffin cups.
- Bake: Pour the batter into the prepared muffin pan. Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) without opening the oven door, and continue baking for an additional 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the glaze: While the muffins are cooling, whisk together the powdered sugar and heavy cream until smooth. Drizzle over the cooled muffins.
- Serving suggestion: Once slightly cooled, brush each muffin with a little melted butter and sprinkle with flaky sea salt for an amazing flavor contrast.
Enjoy! These banana muffins are a treat sure to please anyone looking for a sweet, satisfying snack. Their moist texture, enhanced by the creamy glaze and a hint of cinnamon sugar, makes them a perfect choice for any occasion.