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Banana yogurt muffins with title reading Moist Banana Yogurt Muffins Recipe
Good Fork Daily Editorial Kitchen

Moist Banana Yogurt Muffins Recipe

Moist banana muffins made with thick Greek yogurt, brown sugar and oil, with rounded tops and tender fully baked centers.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling 15 minutes
Total Time 57 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 211
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour spooned and leveled, or 240 grams
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 1/4 cups mashed very ripe banana about 3 medium bananas
  • 1/2 cup plain whole-milk or 2% Greek yogurt room temperature
  • 1/2 cup packed light brown sugar
  • 2 large eggs room temperature
  • 1/3 cup neutral oil such as avocado or canola
  • 2 teaspoons vanilla extract
  • 1/2 cup chopped toasted walnuts or mini chocolate chips optional
  • 1 tablespoon coarse sugar optional, for the tops

Equipment

  • Standard 12-cup muffin pan
  • Paper liners
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Flexible spatula
  • 1/3-cup scoop
  • Wire cooling rack
  • Instant-read thermometer

Method
 

  1. Heat the oven to 375°F with a center rack. Line or grease a standard 12-cup muffin pan and allow the oven to preheat thoroughly.
  2. Whisk flour, baking powder, baking soda, salt and cinnamon in a large bowl. Toss optional walnuts or chips with 1 teaspoon of this mixture.
  3. Mash ripe bananas mostly smooth, then measure exactly 1 1/4 cups. Mix together any thawed banana and released liquid before measuring.
  4. Whisk banana, Greek yogurt and brown sugar until smooth. Whisk in eggs, oil and vanilla until glossy and uniform.
  5. Pour wet ingredients into dry and fold gently until only a few flour streaks remain. Add optional walnuts or chips and fold just until the flour disappears.
  6. Divide among 12 cups, about 1/3 cup each or roughly three-quarters full. Smooth sharp peaks and add coarse sugar if using.
  7. Bake 18 to 22 minutes, until tops are rounded and golden, centers spring back, a tester shows no glossy batter and a representative center reaches about 200 to 205°F.
  8. Cool in the pan 5 minutes, then transfer to a wire rack. Wait at least 15 minutes before opening a liner so the crumb can finish setting.

Notes

  • Measure mashed banana at exactly 1 1/4 cups.
  • Spoon and level flour or use 240 grams.
  • Fold only until the final flour streaks disappear.
  • Use spring-back, a clean center and about 200 to 205°F as combined doneness cues.
  • This recipe was developed through culinary research and editorial review.