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Banana muffin with sliced banana and fresh bananas behind it

Banana Muffins

Soft, buttery banana muffins with a cinnamon and nutmeg backbone, baked as big domed muffins in about 30 minutes. Our testers made them with pastry flour, all purpose flour and even whole wheat, and every version disappeared fast.
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Prep Time 10 minutes
Cook Time 22 minutes
Servings: 12 servings
Course: Appetizer, Breakfast, Snack
Ingredients Method Notes

Ingredients
  

  • 2 cups pastry flour or all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1 cup mashed bananas about 2 to 3 ripe bananas
  • 2 eggs room temperature
  • 6 Tbs butter melted and cooled
  • 1/2 cup milk
  • 2 tsp pure vanilla extract

Method
 

  1. Heat the oven to 400°F and set paper liners in a 12 cup muffin pan.
  2. Sift 2 cups of flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon and 1/4 teaspoon nutmeg into a large bowl.
  3. In a blender or second bowl, blend or whisk 1 cup mashed banana, 2 eggs, 6 Tablespoons cooled melted butter, 1/2 cup milk and 2 teaspoons vanilla until smooth.
  4. Tip the wet mixture over the dry ingredients and fold with a spatula until the last streaks of flour vanish. A few small lumps are fine.
  5. Fill each liner all the way to the top and bake for 5 minutes. Then turn the oven down to 350°F, leave the door shut, and bake 15 to 18 minutes more. They are ready when the tops are golden, a toothpick comes out with only a few crumbs, and the center reads 200 to 205°F.
  6. Cool the muffins in the pan for a few minutes, then move them to a rack. Keep leftovers in a sealed container for up to 4 days.

Notes

Flour choice: Pastry flour gives you a lighter, fluffier muffin. All purpose flour bakes up sturdier and a little denser, which some bakers prefer for breakfast.
Measuring flour: Spoon the flour into your cup and sweep the top level with a knife. Packing it in with the cup makes dry, heavy muffins.
Milk: Cow's milk, almond milk and coconut milk all worked in our tests, so use what you have.
Blender batter: One tester blended the wet ingredients and loved how quick cleanup was.