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”. 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. FYI – This is the “muffin version” of our fantastic Brown Sugar Banana Bread.
This muffin recipe should take you only 10-15 minutes or so to prepare and clean up. Please be aware that this is an oven-baked muffin recipe. It is not made with a bread machine. For more great recipes, please visit Bread Dad’s Muffin Recipes or Banana Bread Recipes sections. Bread Dad also has a printable and “pin-able” recipe at the bottom of this page. If you liked this recipe, we hope you will leave a comment below and give us a 5 star rating. We would love to hear from you!
Key Ingredient – Turbinado Sugar (Large Brown Sugar Crystals)
Pour Batter into Muffin “Cups” & Sprinkle on Turbinado Sugar
Straight from the Oven – Brown Sugar Banana Muffins
Yummy Close-Up – Lots of Large Sugar Crystals on Top
Ingredients – Brown Sugar Banana Muffins Recipe
- 8 Tablespoons – Unsalted Butter (softened)
- 2 – Large Eggs
- 3 – Bananas (ripe & large sized)
- 2 Cups – Flour (all purpose flour)
- 1 Cup – Brown Sugar (packed cup)
- 1 Teaspoon – Vanilla Extract
- 1 Teaspoon – Baking Soda
- 1 Teaspoon – Baking Powder (aluminum free)
- 1/2 Teaspoon – Salt
- 4 Tablespoons – Turbinado Sugar (sprinkled on top of the batter in each muffin cup)
Servings – Roughly 18-24 standard muffins (non-jumbo muffins)
- Equipment required for this recipe – Measuring cup & spoons, mixing bowl, long wooden spoon, muffin trays, paper muffin liners (baking cups), oven mitts, cooling racks… and of course, an oven.
Instructions – Brown Sugar Banana Bread Muffins Recipe
- 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.
If you liked this recipe, please leave a comment below & give us a 5 star rating. The comment section is located at the bottom of this page. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!
Reference Sources
- Wikipedia, Banana, https://en.wikipedia.org/wiki/Banana
- Wikipedia, Banana Bread, https://en.wikipedia.org/wiki/Banana_bread
- Wikipedia, Brown Sugar, https://en.wikipedia.org/wiki/Brown_sugar
- Wikipedia, Muffin, https://en.wikipedia.org/wiki/Muffin
Tips – Brown Sugar Banana Bread Muffins Recipe
- The tips below are designed to help muffin “novices” and/or people with limited baking experience.
- 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. This 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).
- Make sure to use 3 large bananas (not 3 medium bananas). Otherwise, the banana muffins might turn out to be a little dry.
- Use ripe bananas for improved taste. Ripe bananas are soft and usually yellow with small black spots. Hard yellow/green(ish) bananas are too starchy and have less banana flavor.
- In case, you like to use cups versus banana “sizes”… 3 medium-sized bananas equal roughly 1 to 1 1/3 cups of mashed bananas (not sliced bananas). 3 large-sized bananas equal roughly 1 1/2 to 1 2/3 cups of mashed bananas (not sliced bananas). Of course, banana sizes can vary greatly… and my version of medium-sized may differ from yours! If you need to convert other ingredient measurements (i.e. cups to tablespoons or millilitres), you should visit our baking volume calculator & conversion table.
- 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.
- 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.
- 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.
If you liked this recipe, please leave a comment below & give us a 5 star rating. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!
Related Recipes
- Blueberry Banana Muffins
- Brown Sugar Banana Bread
- Cranberry Banana Muffins
- Mini Chocolate Chip Banana Bread Muffins
- No Butter Banana Muffins
- Walnut Banana Bread Muffins
Brown Sugar Banana Muffins (Sugar Crystal Topping)
Ingredients
- 8 Tablespoons Unsalted Butter (softened)
- 2 Eggs (large)
- 3 Bananas (ripe & large sized)
- 2 Cups Flour (all purpose flour)
- 1 Cup Brown Sugar (packed cup)
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder (aluminum free)
- 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
Nutrition
If you liked this recipe, please leave a comment below & give us a 5 star rating. Your comments help us to improve & clarify our recipe instructions.
Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!!