Brown Sugar Banana Muffins Recipes

BROWN SUGAR BANANA MUFFINS

Steps:

• Preheat the oven to 350°F. Lightly grease a 12-cup muffin pan.
• Use an electric hand mixer to beat the butter at medium speed until creamy. Gradually add the brown sugar, beating until light and fluffy. Add the eggs, one at a time, beating just until blended after each addition.
• In a medium bowl, stir together the mashed bananas, buttermilk, and vanilla. In a separate bowl, whisk together the flour, baking powder, baking soda and salt; add to the butter mixture alternately with the banana mixture, beginning and ending with the flour mixture. Beat at a low speed just until blended after each addition (do not overbeat). Spoon the batter into the prepared muffin cups, filling two-thirds full.
• Bake 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove the muffins from the pans immediately, and cool for 10 minutes on the wire racks.

BANANA BROWN SUGAR MUFFINS

Steps:

• Preheat oven to 350°F. Line muffins tins with paper liners. Set aside.
• In a bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. Set aside.
• In a large bowl, combine bananas, dark brown sugar, eggs, and vanilla extract.
• Add dry ingredients, alternating with vegetable oil and then milk, stirring until just combined.
• Fill muffin tins 3/4 full. Bake for 14-15 minutes, until a toothpick in the center comes out clean.
• Let muffins cool for 5 minutes and then transfer to a cooling rack.
• Serve warm with butter or store at room temperature for up to 5 days.

BROWN SUGAR-BANANA MUFFINS

Steps:

• Beat butter at medium speed until creamy. Gradually add brown sugar, beating until light and fluffy.
• Add eggs, 1 at a time, beating just until blended after each addition.
• Stir together mashed bananas, buttermilk, and vanilla.
• Stir together flour and next 3 ingredients; add to butter mixture alternately with banana mixture, beginning and ending with flour mixture.
• Beat at low speed just until blended after each addition. (do not overbeat).
• Spoon batter into 12 lightly greased muffin cups, filling two-thirds full. Sprinkle evenly with pecans.
• Bake at 350 for 20 to 25 minutes or until wooden pick inserted in center comes out clean.
• Remove from pans immediately and cool 10 minutes on wire rack.