Brown sugar banana muffins are delicious & easy to make. Since these muffins use brown sugar instead of white sugar, they have a richer flavor than regular banana muffins. In addition, the large sugar crystals of turbinado brown sugar sprinkled on top of these muffins adds a sweet & crunchy “crust”.

Brown Sugar Banana Muffins – See the Delicious Sugar Crystals on Top!

These brown sugar banana muffins are perfect as a sweet breakfast snack or an easy dinner dessert. You can also turn these muffins into an entertaining (if slightly messy) family project where your kids help you to make the muffin batter, pour/scoop it into the muffin tray and sprinkle on the turbinado sugar. They will love making & EATING these tasty muffins.

FYI – This is the “muffin version” of my fantastic Brown Sugar Banana Bread and it takes me only 10-15 minutes or so to prepare and clean up. You will also find a printable and “pin-able” recipe at the bottom of this page.

Ingredients – Brown Sugar Banana Muffins

1 1/2 Cups – Mashed Bananas (ripe) – This is roughly 3 large bananas. However, you should exactly 1 1/2 cups of mashed bananas sor the most consistent results.
8 Tablespoons – Unsalted Butter (softened)
2 – Large Eggs
2 Cups – All Purpose Flour
1 Cup – Brown Sugar (packed cup)
1 Teaspoon – Vanilla Extract
1 Teaspoon – Baking Soda
1 Teaspoon – Baking Powder
1/2 Teaspoon – Salt
4 Tablespoons – Turbinado Sugar – Sprinkle this sugar on top of the batter in each muffin cup.

Servings – Roughly 12-18 standard muffins (non-jumbo muffins)

Equipment – Measuring cup & spoons, mixing bowl, long wooden spoon, muffin trays, paper muffin liners (baking cups), oven mitts, cooling racks… and of course, an oven.

Pour Batter into Muffin Cups & Sprinkle on Turbinado Sugar (Large Crystal Sugar)

Instructions – Brown Sugar Banana Muffins

Preheat oven to 350 degrees F.
Mash bananas with a fork.
Soften butter in a microwave.
Lightly beat eggs.
Stir eggs, bananas and butter together.
Mix in remaining ingredients. Stir until batter is completely mixed.
Place paper muffin baking cups (liners) inside the muffin trays. Or grease the muffin trays if you are not using muffin baking cups or non-stick muffin trays.
Add the batter to the muffin baking cups until each one is about 50-75% full with batter.
Sprinkle large crystal turbinado sugar on top of the batter in each muffin cup.
Place muffin trays into the oven.
Bake muffins for 23-27 minutes or until golden brown.
Remove the muffin trays from the oven. Use oven mitts when removing the muffin trays.
Allow the muffins to cool for 5 minutes within the muffin trays.
Remove the muffins and place them on a cooling rack in order to completely cool.

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Tips – Brown Sugar Banana Muffins

The tips below are designed to help muffin “novices” and/or people with limited baking experience.
Click on this “print recipe” link if you want to print out this recipe. It includes all of the recipe’s ingredients and instructions. However, the recipe print function does not include my tips section. Please read the tips section in order to avoid common recipe problems.
This muffin recipe is part of Bread Dad’s series on easy Banana Bread Recipes & Banana Muffin Recipes.

I like to use light brown sugar (versus dark brown sugar) for this brown sugar banana bread muffin recipe. I find that dark brown sugar adds a stronger taste to this recipe than my family likes. However, if you prefer dark brown sugar, it will work equally well.
Turbinado sugar is a “coarse” raw sugar with a slight molasses taste. I like using turbinado sugar on the exterior of these muffins because it has larger sugar crystals. Turbinado sugar adds more texture & crunch to the muffin crust. You can find turbinado sugar in most large supermarkets (normally in the aisle with white sugar, etc).

Use RIPE bananas for the best flavor. Ripe bananas are soft and usually yellow with small black spots. Hard yellow/green(ish) bananas are too starchy and have a lot less banana flavor.
Make sure to use 3 large bananas (not 3 medium bananas). Otherwise, the banana muffins might turn out to be a little dry.
In case, you like to use cups versus banana “sizes”… 3 large-sized bananas equal roughly 1 1/3 to 1 2/3 cups of mashed bananas (not sliced bananas). Of course, banana sizes can vary greatly… so stick to measured cups of mashed bananas for the best results.

Optional – You can add 1 cup of cranberries, blueberries, chopped walnuts or chocolate chips in order to make this recipe even more unique. Stir the cup of extra ingredients (i.e. blueberries) into the batter after you have fully mixed all of the other ingredients.
Use paper baking cups (liners) if you want to easily extract the muffins from the muffin tray. Paper baking cups also result in less mess on your fingers when removing the pumpkin banana muffins.
You should leave the muffins in the muffin tray for approximately 5 minutes after they have been removed from the oven. This helps to ensure that the muffins have been completely cooked. However, after the 5 minutes, the muffins should be removed from the muffin trays and placed on a cooling rack to finish their cool down. If they are not removed from the muffin trays after 5 minutes, the bottom of the muffins can become soggy.
For larger muffins, you can buy trays designed for “jumbo” muffins (versus trays for standard sized muffins). This recipe should generate roughly 8-12 jumbo pumpkin banana bread muffins. However, the baking time will be a little longer versus regular muffin trays.

If you have a problem with a recipe, please make sure that you are following the recipe exactly (i.e. using the correct oven temperature), using the correct amounts of ingredients (i.e. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (i.e. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.
In addition, you should always try to use relatively fresh baking soda & powder for the best results. For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your brown sugar banana bread muffins.
For more easy banana bread muffin recipes, please visit Bread Dad’s main Muffin Recipes or Banana Bread Recipes sections.

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Reference Sources

Wikipedia, Banana
Wikipedia, Banana Bread
Wikipedia, Brown Sugar
Wikipedia, Muffin

Print Recipe Pin Recipe

5 from 7 votes

Brown Sugar Banana Muffins (Sugar Crystal Topping)

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Prep Time10

Cook Time25

Total Time35

Course: Appetizer, Breakfast, Dessert, Side Dish, Snack

Cuisine: American

Keyword: banana muffins brown sugar, banana muffins recipe, brown sugar banana bread muffins, brown sugar banana muffins, brown sugar banana muffins recipe

Servings: Muffins

Calories: 177kcal

Author: Bread Dad

Ingredients

1 1/2 Cups Mashed Bananas (ripe) – This is roughly 3 large bananas. However, you should exactly 1 1/2 cups of mashed bananas for the most consistent results.
8 Tablespoons Unsalted Butter (softened)
2 Eggs (large)
2 Cups All Purpose Flour
1 Cup Brown Sugar (packed cup)
1 Teaspoon Vanilla Extract
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
4 Tablespoons Turbinado Sugar – Sprinkled on top of the batter in each muffin cup

Instructions

Preheat oven to 350 degrees F.
Mash bananas with a fork.
Soften butter in a microwave.
Lightly beat eggs.
Stir eggs, bananas and butter together.
Mix in remaining ingredients. Stir until batter is completely mixed.
Place paper muffin baking cups (liners) inside the muffin trays. Or grease the muffin trays if you are not using muffin baking cups or non-stick muffin trays.
Add the batter to the muffin baking cups until each one is about 50-75% full with batter.
Sprinkle large crystal turbinado sugar on top of the batter in each muffin cup.
Place muffin trays into the oven.
Bake muffins for 23-27 minutes or until golden brown.
Remove the muffin trays from the oven. Use oven mitts when removing the muffin trays.
Allow the muffins to cool for 5 minutes within the muffin trays.
Remove the muffins and place them on a cooling rack in order to completely cool.

Notes

This is a Bread Dad recipe and may not be copied or reproduced. This recipe is copyright protected under the US Digital Millennium Copyright Act. Legal Disclaimer

The nutritional information is provided using recipe tools such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. See our legal disclaimer for additional nutrition disclosures.

Nutrition

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