Super moist banana muffin recipe: a divine treat with a sweet touch

Discover the irresistible charm of these super moist banana muffins, made to delight with their rich banana-infused flavor and tender crumb. These muffins are enhanced with a sprinkle of flaky sea salt and a little butter right out of the oven, enhancing their sweetness with a perfect balance of savory goodness. The addition of a cinnamon sugar blend and a simple glaze takes these muffins from simple to extraordinary.

Why you'll love this: These banana muffins are not only super moist, but they’re also 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 delicious crunch. The creamy frosting is the cherry on top, providing a perfect finish that will make these muffins a favorite at any gathering.

Perfect opportunity: Perfect for breakfast, brunch or as an afternoon snack, these muffins also make a comforting treat on a lazy weekend morning. They're perfect for school lunches, coffee breaks or alongside a cup of tea for a relaxing time. Plus, these muffins are fantastic for batch baking and sharing with friends and neighbours.

Baking tips:

• Use ripe bananas for 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 allows the top of the muffins to rise quickly, then lowering the temperature allows the inside to cook without burning the top.

Ingredients:

• 1 ½ cups all-purpose flour
• 1/2 teaspoon 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 melted butter
• 1 large egg, beaten
• 1 tablespoon vanilla extract
• 2 tablespoons of milk

For the sugar-cinnamon mixture:

• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon

For the icing:

• 1/2 cup powdered sugar
• 1-2 tablespoons heavy cream

1. Preheat your oven at 425°F (220°C) and line a muffin pan with paper liners or grease the liners.
2. Prepare the wet ingredients: In a large bowl, whisk together melted butter and brown sugar. Add beaten egg, vanilla, Greek yogurt and mashed bananas, mixing until well combined.
3. Mix the dry ingredients: Sift together the flour, baking powder, baking soda and salt and gently fold into the wet mixture. Add the milk, stirring until well combined; be careful not to overmix.
4. Add a sweet touch: Mix the granulated sugar and cinnamon in a small bowl. Sprinkle this sugar and cinnamon mixture over the batter once it is in the muffin cups.
5. Cook: Pour the batter into the prepared muffin pan. Bake at 425°F (220°C) 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 to 25 minutes, or until a toothpick inserted in the center comes out clean.
6. Prepare the icing: While muffins are cooling, whisk together icing sugar and heavy cream until smooth. Pour mixture over cooled muffins.
7. Serving suggestion: Once slightly cooled, brush each muffin with a little melted butter and sprinkle with flaky sea salt for a stunning flavor contrast.

Appreciate! These banana muffins are a treat that will please anyone looking for a sweet and satisfying snack. Their moist texture, enhanced by the creamy frosting and a hint of cinnamon sugar, make them a perfect choice for any occasion.