Banana Bread Muffins
Taken from: Sally's Baking Addiction [[1]]
Ingredients
- 2 cups (250g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar (see note)
- 2 large eggs, at room temperature
- 1/3 cup (80g) plain yogurt or sour cream or buttermilk, at room temperature
- 2 cups (460g) mashed bananas (about 4 large ripe bananas)
- 1 teaspoon pure vanilla extract
- optional: 3/4 cup (100g) chopped pecans or walnuts
Process
- Adjust the oven rack to the lower third position and preheat the oven to 425°F. Lowering the oven rack prevents the top of your bread from browning too much, too soon.
- Prepare 24 muffin cups
- Mash the bananas and reserve in a separate bowl
- Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes.
- On medium speed, add the eggs one at a time, beating well after each addition.
- Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined.
- With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix.
- Fold in the nuts, if using.
- Pour the batter into a lined or greased muffin pan and bake for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C).
- Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total bake time for the banana bread muffins is about 22-23 minutes.