Quick & Easy Banana Muffins - Sally's Baking Addiction (2023)

These banana muffins are soft, buttery, and spiced with cinnamon. They’re wonderful plain, with chopped walnuts, or even chocolate chips. You need 3 ripe bananas and a few basic kitchen ingredients to get started.

Quick & Easy Banana Muffins - Sally's Baking Addiction (1)

Banana bread is wonderful, but muffins are quicker, more convenient, easily portable, and taste just as good. I’ve been searching for the perfect EASY banana muffin recipe since my daughter began eating solids. We always have bananas in the house which means we eventually have spotty bananas ready for baking!

These quick and easy banana muffins bake in 30 minutes, so if you need to be in and out of the kitchen FAST (um, don’t we all?), this recipe is your savior.

Quick & Easy Banana Muffins - Sally's Baking Addiction (2)

Banana Muffin Ingredients —Each Is Important!

This banana muffin recipe requires a handful of basics like flour, sugar, and milk. That’s what I love about baking—it’s the same base ingredients for basically everything.

  1. Flour: I tested the recipe with both all-purpose flour and whole wheat flour and LOVED both variations. See recipe Note below.
  2. Melted Butter:We’ll use melted butter as the fat, though melted coconut oil works too. I love using melted butter in baked goods, and though I was afraid these banana muffins would taste too dense without creaming softened butter (which incorporates air), that’s not the case at all.
  3. Bananas, vanilla, salt, cinnamon, and nutmeg: The flavor team.
  4. Egg: 1 egg gives the muffins structure.
  5. Milk:A common ingredient in some muffin recipes including pumpkin muffins, milk provides necessary moisture. Dry muffins… the worst.
  6. Sugar:Sweetens. When I make these for my daughter, I use half brown sugar and half coconut sugar. You can use all brown sugar, all coconut sugar, or a mixture of the two. Keep in mind that coconut sugar isn’t quite as sweet as brown sugar, so the flavor will change. See my recipe Note. 🙂

Do these banana muffins taste like banana bread? Yes, totally! But they have a lighter, softer, and more buttery texture. You’ll love it.

Quick & Easy Banana Muffins - Sally's Baking Addiction (3)
Quick & Easy Banana Muffins - Sally's Baking Addiction (4)
(Video) Quick and Easy Banana Muffins | Sally's Baking Recipes

How to Make Banana Muffins Moist

There’s a fine line between a moist banana muffin and a dry banana muffin, aka sandpaper in a cupcake wrapper. To make banana muffins moist, make sure you’re using a solid ratio of dry to wet ingredients. I found the muffins to be dry without the addition of liquid, but a couple Tablespoons of milk solved the problem. Use a little fat (butter), brown sugar, and plenty of bananas for lots of moisture and flavor.

How to Mash Bananas

So I started doing this last year and it’s been a total game changer whenever I make banana cake, these breakfast cookies, or banana bread. Just use your mixer to mash bananas! Peel and break them into chunks, place in your mixer, and beat until mashed. Beat the rest of the wet ingredients right into this bowl, then beat in the dry ingredients. So easy.

Can I Use Frozen Bananas?

Yes and I do this often. Thaw the frozen bananas at room temperature. Drain off any excess liquid, mash, then use as instructed in the recipe below. See. Try not to mash too much or else you’ll be left with 2 cups of banana-y liquid; some chunks are great.

Quick & Easy Banana Muffins - Sally's Baking Addiction (5)

This banana muffin recipe is perfect if you:

  • have 3 spotty bananas
  • love banana bread
  • need a quick homemade breakfast, snack, etc.
  • don’t feel like creaming butter and sugar together
  • don’t feel like dirtying 100 pans

And, to turn these into a scrumptious treat, you could dip the tops of the cooled muffins into chocolate ganache and add sprinkles. (Affiliate link: I love these naturally colored sprinkles.) You can also add the streusel topping from these banana chocolate chip streusel muffins.

Quick & Easy Banana Muffins - Sally's Baking Addiction (6)
Quick & Easy Banana Muffins - Sally's Baking Addiction (7)

More Muffin Recipes

These easy banana muffins have been my default for awhile, though I usually switch between these and a couple other muffin recipes previously published. I consider these muffins on the healthier side and they’re each toddler & adult approved. 🙂

(Video) Whole Wheat Banana Walnut Muffins | Sally's Baking Recipes

  • Baby Apple Oat Muffins
  • Bran Muffins
  • Whole Wheat Banana Nut Muffins(these include oats)
  • Blueberry Oatmeal Muffins
  • Healthy Apple Muffins & Chocolate Banana Muffins
  • Morning Glory Muffins
  • Zucchini Muffins

Would love to know if you try any of them!

Print

Quick & Easy Banana Muffins - Sally's Baking Addiction (8)

Quick & Easy Banana Muffins

★★★★★4.9 from 1345 reviews

(Video) Banana Cupcakes with Cinnamon Cream Cheese Frosting | Sally's Baking Recipes

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10-12 muffins
  • Category: Muffins
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

These banana muffins are soft, buttery, and spiced with cinnamon. They’re wonderful plain, but taste fantastic with 1 cup chopped walnuts or chocolate chips. You need 3 ripe bananas and a handful of basic kitchen ingredients.

(Video) Banana Muffin Recipe (How to make banana muffin) based on Sally’s Baking Addiction Recipe

Ingredients

  • 1 and 1/2 cups (188g) all-purpose flour ()
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 large ripebananas (about 1 and 1/2 cups mashed)*
  • 6 Tablespoons (85g) unsalted butter, melted (or melted coconut oil)
  • 2/3 cup (135g) packed light or dark brown sugar (or coconut sugar)*
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 Tablespoons (30ml) milk*
  • optional: 1 cup chopped walnuts, pecans, or chocolate chips

Instructions

  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk. Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. If adding nuts or chocolate chips, fold them in now. Batter will be thick.
  3. Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–23 minutes, give or take. (For mini muffins, bake 12–14 total minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
  4. Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

Notes

  1. Make Ahead Instructions:For longer storage, freeze muffins for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.
  2. Special Tools (affiliate links): Stand Mixer or Handheld Mixer | Glass Mixing Bowls | Whisk | 12-Count Muffin Pan | Muffin Liners
  3. Why the initial high temperature?The hot burst of air will spring up the top of the muffin quickly, then the inside of the muffin can bake for the remainder of the time. This helps the muffins rise nice and tall.
  4. Whole Wheat Flour: Feel free to substitute whole wheat flour for all-purpose flour or use a mix of both as long as you use 1 and 1/2 cups total. If using all whole wheat flour, add another Tablespoon (15ml) of milk.
  5. Frozen Bananas:You can use frozen bananas here. Thaw the frozen bananas. Drain off any excess liquid, mash, then use as instructed in the recipe. See.
  6. Sugar: You can use 2/3 cup of packed brown sugar or coconut sugar. Or a mixture of these to yield 2/3 cup. If using 2/3 cup coconut sugar, the muffins won’t be as sweet. I find they taste best with 2/3 cup brown sugar or 1/3 cup of each. 2/3 cup of honey or pure maple syrup works too, though the muffins will taste a little more moist in the centers. I’m unsure about sugar substitutes, but let me know if you try any.
  7. Milk: Use your favorite variety of dairy or nondairy milk.
  8. Banana Bread: Here’s my favorite banana bread recipe. 🙂

Keywords: banana muffins

(Video) Popular Recipe for Banana Bread | Sally's Baking Recipes

FAQs

What happens when you don t put baking soda in banana bread? ›

Without baking soda or a replacement, your bread will be dense and will not rise very much. A small amount of rising can occur naturally, but it's likely that the loaf will be very flat. Follow my recipe to learn how to make banana bread with baking powder only.

Can I use baking powder instead of baking soda in banana bread? ›

Baking powder is a good substitute for baking soda in banana bread. A good rule of thumb is to use at least 5 mL (1 teaspoon) of baking powder for every cup of flour.

What makes a muffin moist? ›

How to Make Homemade Muffins Moist: Our Top Tips
  1. Tips to Make Homemade Muffins Moist.
  2. Keep Wet and Dry Ingredients Separately.
  3. Add All Flavorings Last.
  4. Consider Paper Liners.
  5. Don't Overfill the Muffin Cups.
  6. Check the Temperature of Your Oven.
  7. Test if Muffins Are Fully Cooked.
  8. Top Your Muffins with Flavor.
Aug 9, 2021

What temperature do you bake muffins on? ›

Bake muffins at 400° F for 15 to 17 minutes, or until a toothpick inserted in the center comes out with little to no crumbs. Let muffins cool in the pan for 5 minutes before transferring to a cooling rack.

What happens if I accidentally used baking powder instead of baking soda? ›

If you use baking powder instead of baking soda, add three times more baking powder than the recipe calls for in baking soda to "fix" the mistake. Adding too much baking powder will cause the baked goods to taste bitter. The batter can also rise too quickly and then fall.

Can you use both baking soda and baking powder together? ›

In a word, no. Because baking soda needs an acid with which to react and baking powder already contains it, they can't be used in place of each other, at least not without making other adjustments to the recipe. One of the most illustrative examples of the difference has to do with cocoa powder.

Should I use baking soda or baking powder in muffins? ›

Baking soda is most commonly used in cookie and muffin recipes. Baking powder, however, already contains an acid and a base and has a more neutral taste, which works great when baking cakes and bread.

What happens if you put too much baking powder in banana bread? ›

Too much baking powder can cause the batter to be bitter tasting. It can also cause the batter to rise rapidly and then collapse. (i.e. The air bubbles in the batter grow too large and break causing the batter to fall.)

How to substitute 1 tablespoon of baking powder with baking soda? ›

Baking soda is 3 times stronger than baking powder, so if a recipe calls for 1 tbsp of baking powder, you'll want to use 1 tsp of baking soda. You will also need to add 1 tsp of an acid (such as vinegar or lemon juice) per every 1/2 tsp baking soda to balance out the base.

What does adding an extra egg do to muffins? ›

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein.

Is oil or butter better for muffins? ›

That butter yields a better tasting muffin but that oil makes a lighter fluffier muffin. I made these muffins side by side at the exact same time with the same ingredients. The only thing different is that one was made with melted butter and the other sunflower oil.

Is melted or softened butter better for muffins? ›

All of these delightful classic baked goods (plus many more) call for softened butter. It mixes much easier with flour and sugar in batters or cookie dough than hard, cold butter or even melted butter.

Can I bake muffins at 350 instead of 400? ›

Muffins: Baking muffins at 350ºF works, but did you know that if you start muffins in a hotter oven (even as high as 425ºF), you will get a taller muffin top? Baking the same recipe at 350ºF will lead to a less-domed muffin that has spread out and not up.

Do you use top or bottom oven for muffins? ›

As a general best practice, the middle oven rack is best for baking most types of bread due to the all-around temperatures. However, if you are baking scones or muffins that need a crispy or browned top layer, moving your dish to the upper-third of the oven, just above the center rack, would serve this purpose.

How do I get my muffins to rise higher? ›

Start the oven on high

Bake your muffins at 400°F for the first 5 minutes, then drop the temperature to the more standard 350°F for the remainder of the bake time. This method sparks the leavening agents (especially baking powder) in the batter to react quicker, creating that gorgeously risen top.

What can be used as a substitute for baking soda? ›

4 Clever Substitutes for Baking Soda
  • Baking powder. Like baking soda, baking powder is an ingredient frequently used in baking to promote rise, or leavening, of the final product. ...
  • Potassium bicarbonate and salt. ...
  • Baker's ammonia. ...
  • Self-rising flour.

What can I use to substitute baking powder? ›

Best Baking Powder Substitutes

For every one teaspoon you need, combine 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar. For a larger, storable batch combine one part baking soda with one part cornstarch (or arrowroot powder) and 2 parts cream of tartar.

Can you use Arm and Hammer baking soda to bake with? ›

Is Arm & Hammer baking soda for baking? If it's not clear by having "baking" in its name, we'll let you know, yes, this Arm & Hammer Pure Baking Soda, 1 lb can be used with food recipes. It is usually used to make dough rise, to tenderize meat, and other cooking uses, too.

Does baking soda or baking powder make things fluffier? ›

Baking soda changes the texture of baked goods by causing a batter or dough to spread, while baking powder produces light, fluffy texture. Some recipes may call for baking soda or baking powder on their own, while others may require both ingredients to create the ideal balance for great texture.

Does baking soda whiten teeth? ›

Baking soda is good for teeth whitening because it is a very mild abrasive, which helps remove stains from the surface of your teeth. In addition, baking soda is alkaline and salty, which helps lighten acid-based food stains – such as those from coffee, tea, and red wine – on teeth.

What happens if you don't put baking powder in muffins? ›

Most baked goods need a leavening agent to make them rise, and if you leave it out, your cake or your cookies will fall flat. Baking powder makes dough rise because it contains both a base and an acid in dried form.

Can I use both baking powder and baking soda in muffins? ›

Basically, the reason for both is because sometimes you need more leavening than you have acid available in the recipe. It's all about balance. Another reason to use both baking powder and baking soda is because they affect both browning and flavor.

Can I skip baking powder in muffins? ›

Because of its acidity, combining buttermilk with baking soda can produce the same leavening effect as baking powder. Add 1/2 a cup (122 grams) of buttermilk and 1/4 teaspoon (1 gram) of baking soda to the rest of your ingredients for an easy substitute for 1 teaspoon (5 grams) of baking powder.

How much baking soda do I use for 1 cup of flour? ›

A good rule of thumb, according to Corriher, is that 1 cup of flour can be leavened by ¼ teaspoon baking soda or 1 to 1¼ teaspoons of baking powder. Corriher says you can neutralize 1 cup mildly acidic ingredient (sour cream, buttermilk) with ½ teaspoon of soda.

Why use both baking soda and baking powder? ›

Many recipes need both kinds of reactions to achieve the intended overall balance of flavor and texture, which is why you'll often see both baking soda and baking powder in a recipe. Even though the ingredients are both adding air during the baking process, they're complements, not substitutes.

How much baking powder for 1 cup flour? ›

Sift 2 teaspoons of baking powder through every 1 cup / 150 g / 6 ounces of plain (all purpose) flour. It's important to sift the baking powder through the plain flour using a sieve so that it is evenly dispersed and ensures that your baked goods rise evenly.

Can I skip baking powder and baking soda? ›

If you don't have baking soda, you can use baking powder, at three times what the recipe calls for. So if a recipe calls for one teaspoon of baking soda, you can use three teaspoons of baking powder.

What is a substitute for 1 tablespoon of baking powder? ›

For 1 tablespoon baking powder, mix 2 teaspoons cream of tartar with 1 teaspoon baking soda (add 1 teaspoon cornstarch if you're making a big batch—it prevents the mixture from caking, but it's not necessary).

Is 1 teaspoon of baking powder too much? ›

If you've ever debated on how much baking powder to use in a cake recipe, start with this rule of thumb to avoid adding too much baking powder to your cakes: Baking powder to flour ratio: add 5 mL to 6.25 mL (1 teaspoon to 1+¼ teaspoon) baking powder for every 125 grams (1 cup or 250 mL) of all-purpose flour.

Should you beat eggs before adding to muffin mix? ›

Whisk first: To absolutely ensure my eggs incorporate slowly, I whisk all my eggs together and then slowly drizzle it into the running mixer. I've found this very gradual approach really helps to create a nice emulsion. You'll find the mixture will be thick, creamy and not curdled.

Which oil is best for muffins? ›

Choosing a vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.

What flour is best for muffins? ›

You can use either all-purpose flour or pastry flour; all-purpose flour gives you a sturdier muffin while a pastry flour muffin will be lighter and more delicate.

What can I add to muffin mix to make it moist? ›

Applesauce. Applesauce is a wonderful way to add moisture to your muffins. You can use it in place of the oil your muffin mix calls for. You'll want to measure carefully and replace the oil with half as much applesauce.

Can I use melted butter instead of oil in muffin mix? ›

When it comes to baking, substituting butter for oil is simple. Most cake mixes call for oil, but butter will bring in amazing flavor. To substitute butter for oil in baking just melt the butter, measure it, let it cool, and add it as you would the oil.

What happens if you use olive oil in muffins? ›

Olive oil will make your baked goods even richer and moister than canola oil, while adding more flavor as well.

Should butter be cold for muffins? ›

Cold butter is ideal for baked goods that should be crisp. Butter that's straight from the fridge doesn't get fully incorporated into a batter; instead it gets broken down into small pieces throughout your dough.

Is buttermilk or milk better for muffins? ›

The Verdict: Because most recipes that call for milk work just as well (or better) with buttermilk, and the fact that sour cream can alter the taste or texture and add more fat to a recipe, Chef Eddy's top choice is (drum roll, please)....

What kind of butter do you use for muffins? ›

Baking recipes typically call for unsalted butter because the amount of salt in salted butter varies depending on the brand – there is no “industry standard.” For example, if you use one brand of salted butter in a recipe, and we use another, our baked goods could end up tasting very different from one other.

What is the most important rule of making muffins? ›

The most important rule of muffin making is to not over stir the mix. Instead, what you really want is to just moisten the ingredients. Resist the temptation to stir or beat the batter until it is smooth and lump free. You want the final mix to be lumpy, thick and floury.

What is the one big rule in baking? ›

1. Read the Recipe (Yes, Really) This one may seem obvious, but nine times out of 10, the reason that a dish goes wrong is that the cook hasn't fully read the recipe before starting.

What oven setting is best for muffins? ›

Muffins require a hot oven, between 375°F and 425°F. Follow recipe directions. When baking more than one pan of muffins, allow enough room around each pan and between the pans and the sides of the oven for the heat to circulate.

Is it best to let muffins cool before removing from pan? ›

Let muffins cool a few minutes in the pan (follow recipe directions), then carefully remove from pan to a wire cooling rack. If the muffins stick to the pan, carefully run a small flexible metal spatula or thin-bladed knife around the sides to loosen. Muffins which are cooled in the pan too long may become soggy.

How do you keep muffins moist when baking? ›

How to Make Homemade Muffins Moist: Our Top Tips
  1. Tips to Make Homemade Muffins Moist.
  2. Keep Wet and Dry Ingredients Separately.
  3. Add All Flavorings Last.
  4. Consider Paper Liners.
  5. Don't Overfill the Muffin Cups.
  6. Check the Temperature of Your Oven.
  7. Test if Muffins Are Fully Cooked.
  8. Top Your Muffins with Flavor.
Aug 9, 2021

Do you put sugar on muffins before or after baking? ›

Do you put sugar on muffins before or after baking? Put your sugar topping or streusel topping on your muffins before baking them. That way the topping crystalizes a bit, becomes crunchy and adheres to the muffin tops. Brush the tops of muffins with melted butter and sprinkle with sanding sugar or turbinado sugar.

What temperature do you bake muffins at? ›

Bake muffins at 400° F for 15 to 17 minutes, or until a toothpick inserted in the center comes out with little to no crumbs. Let muffins cool in the pan for 5 minutes before transferring to a cooling rack.

Does baking soda help muffins rise? ›

Baking soda, a commonly used leaven and key ingredient in baking powder, helps batters and doughs rise, so their texture is light when baked.

How long can muffin batter sit before baking? ›

Let your muffin batter rest

According to Kitchn, letting muffin batter rest overnight before baking it the next morning is standard practice in many pro kitchens. Why? As the batter rests, the starches in the flour slowly absorb the liquid in the batter, which causes them to swell, creating a thicker batter.

What happens if you forget to use baking soda? ›

You technically can leave out baking soda in certain recipes (like chocolate chip cookies or pancakes) in a pinch, but you need to understand that your finished product will not be as light and fluffy as the recipe intended. Unless you have no other option, you really should use a leavening substitute.

What happens if you don't bake with baking soda? ›

Leaving baking soda out of the cake prevents it from rising, but you can use baking powder as a substitute. Baking soda is a salt that makes food light and fluffy. If you don't have this ingredient at hand, use a baking soda substitute. Without it, your cake won't rise and can turn out flat.

Is baking soda important in bread? ›

Aside from leavening, baking soda also increases the pH of the dough it is added to. This creates thickness, while weakening the gluten, to create tender baked goods.

Why is my banana bread not fluffy? ›

Moisture is key when it comes to banana bread, and the ratio of flour to banana makes all the difference. If you use too much flour, you'll end up with dry bread. If you don't use enough, your bread will be too wet. The secret is actually in how you measure the flour.

How many times a day should you use baking soda? ›

Adults and teenagers—One teaspoonful in a glass of water every four hours. Your doctor may change the dose if needed. However, the dose is usually not more than 4 teaspoonfuls a day. Children—Dose must be determined by your doctor.

Why can't you use baking soda after 30 days? ›

How long does baking soda last? Unopened, baking soda will remain shelf stable until the best-by date on the box, generally 2 years. Once opened, a box of baking soda or baking powder should be used within six months. Not because it becomes stale or moldy, but because it loses its potency and power.

What can be used instead of baking powder? ›

Best Baking Powder Substitutes

For every one teaspoon you need, combine 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar. For a larger, storable batch combine one part baking soda with one part cornstarch (or arrowroot powder) and 2 parts cream of tartar.

How long should baking soda sit in oven? ›

Step 5: Wait at least 12 hours

Once you've completely covered the inside of the oven with the baking soda paste, let it sit for at least 12 hours.

Can you use expired baking powder? ›

Can You Still Use Expired Baking Powder & Baking Soda? Not for baking. Expired baking soda or inactive baking powder will no longer react properly in your recipes. This means your cakes won't rise, your cookies won't spread, and your baked goods will end up tough and dense.

What can I use in place of 1 teaspoon of baking soda? ›

So, if a recipe calls for one teaspoon of baking soda, use three teaspoons (or one tablespoon) of baking powder. If you don't have either baking powder or baking soda on hand, Gans says there are some recipes that really should be avoided.

Is baking soda important in baking? ›

Baking soda is an important and fundamental component of most baked goods and many cleaning products for several reasons. It is the driving force behind the desired consistency and taste of most of our quick-bake treats, and the powerhouse cleaning agent in many of our household products.

What does baking soda do to gray hair? ›

Since baking soda is a scrubbing agent, washing your hair with it can gradually strip the dye from your locks. Baking soda can lighten all hair colors, but it might take a few washes to get your hair to the desired color.

What happens when you put too much baking soda in bread? ›

Too much baking soda will result in a soapy taste with a coarse, open crumb.

What is the trick to fluffy bread? ›

All it takes is a small amount of dough enhancer per loaf to create a much lighter and fluffier result. Using a dough enhancer like Vital Wheat Gluten works to improve the texture and elasticity of the dough and elongate the strands of gluten. Doing so allows more room for the gas in the dough to develop and rise.

What happens when you put too much banana in banana bread? ›

Using too many bananas can make your bread heavy and damp in the center, causing it to appear undercooked and unappealing.

How can I make my bread super soft and fluffy? ›

The first way to soften breads is to add fat somehow. Liquid fats are your best bet from sandwich breads or soft rolls. It could be as easy as replacing some if not all of the water in the recipe with whole milk. Be aware that this will also change how much the exterior will brown as well.

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