Best Easy Large Banana Muffin Recipe
There’s nothing quite like the smell of freshly baked banana muffins wafting through your kitchen. The warm, comforting aroma instantly makes your mouth water and your taste buds tingle. If you’re looking for a foolproof recipe that yields deliciously moist and fluffy banana muffins, look no further! This easy large banana muffin recipe is sure to become a family favorite.
– 2 cups all-purpose flour
– 1 ½ teaspoons baking soda
– ¼ teaspoon salt
– ½ cup unsalted butter, melted
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 4 ripe bananas, mashed
– ½ cup plain yogurt
1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the melted butter and sugar until well combined.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Mix in the mashed bananas and yogurt until the batter is smooth and well incorporated.
6. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can result in tough muffins.
7. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
These large banana muffins are perfect for breakfast, as a snack, or even as a dessert. The combination of ripe bananas, creamy yogurt, and a hint of vanilla creates a delightful flavor profile that is both comforting and satisfying. Plus, the addition of plain yogurt helps to keep the muffins incredibly moist, ensuring they stay fresh for longer.
Now, let’s address some common questions about this delicious recipe:
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all or part of the all-purpose flour. However, keep in mind that using only whole wheat flour may result in denser muffins.
2. Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter if that’s what you have on hand. Just be mindful of the added salt in the recipe and adjust accordingly.
3. Can I freeze these muffins?
Absolutely! These muffins freeze well, so you can make a batch ahead of time and enjoy them whenever you crave a tasty treat.
4. Can I add nuts or chocolate chips to the batter?
Certainly! Feel free to customize the recipe by adding chopped nuts, chocolate chips, or even dried fruits for some extra texture and flavor.
5. How should I store the muffins?
Store the muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate for up to a week or freeze for up to 3 months.
6. Can I use sour cream instead of yogurt?
Yes, you can use sour cream as a substitute for yogurt in this recipe. It will yield similarly moist and delicious muffins.
7. Can I make mini muffins instead of large ones?
Absolutely! Adjust the baking time to around 12-15 minutes for mini muffins, or until a toothpick comes out clean.
With this easy large banana muffin recipe, you’ll have a delightful treat that is simple to make and enjoyed by everyone. Whip up a batch and savor the heavenly flavors of these moist and fluffy muffins.