Lemon Banana Muffins

57 4 minutes read

These Lemon Banana Muffins combine the bright, citrusy notes of lemon with the natural sweetness and moisture of ripe bananas, creating a fluffy and flavorful treat that’s perfect for breakfast, brunch, or a light dessert. These muffins are refreshing and satisfyingly moist, with a soft crumb and a delicate balance of tangy and sweet flavours.

Made with simple ingredients and easy-to-follow steps, this recipe is perfect for both novice bakers and seasoned chefs. Plus, bananas and lemons offer a dose of potassium, vitamin C, and antioxidants, making these muffins a treat that packs a little nutritional punch.

Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners or lightly grease the pan with oil or non-stick spray. Gather all ingredients to ensure a smooth baking process. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.

This step ensures even distribution of leavening agents for a well-risen muffin. In a large mixing bowl, mash the ripe bananas with a fork or potato masher until smooth but with a few small chunks. Bananas should yield about 1 cup (240g) of mash for the best results.

Add the granulated sugar to the bananas and mix until combined, then beat in the egg until the mixture is smooth and slightly thickened. Pour in the vegetable oil (or melted butter) and stir until well incorporated. Then add the yoghurt or sour cream, which keeps the muffins moist, and mix again. Add the lemon zest, lemon juice, and vanilla extract.

Stir to combine. These ingredients will enhance the fresh lemony flavour. Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Gently stir until just combined, being careful not to overmix. Overmixing can result in dense muffins. The batter should look thick but pourable, with small lumps.

Using a spoon or an ice cream scoop, divide the batter evenly into the prepared muffin cups, filling each cup about ¾ full. This amount allows the muffins to rise well without spilling over. Sprinkle each muffin with a pinch of turbinado sugar for added crunch, if desired.

Place the muffin pan on the centre rack of the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the centre of a muffin comes out clean or with only a few moist crumbs. Begin checking for doneness around the 18-minute mark, as baking times can vary based on your oven.

Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This step prevents the muffins from becoming soggy.

Lemon Muffins Recipe

Expert Tips for Success:

Choose Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with brown spots for the best results.
Lemon Flavor Boost: For an extra lemony kick, add a bit more lemon zest to the batter, or drizzle a simple lemon glaze over the muffins after baking.
Avoid Overmixing: Stir the batter gently until just combined. Overmixing develops gluten, making muffins tough rather than tender and fluffy.
Use Room Temperature Ingredients: Ingredients like eggs and yoghurt should be at room temperature, which helps the batter mix more easily and rise better in the oven.

Customization Ideas and Variations:

Add Blueberries: Add ½ cup of fresh or frozen blueberries to the batter for a fruity twist that pairs well with lemon.
Make It Dairy-Free: Replace yoghurt or sour cream with a non-dairy alternative like coconut yoghurt or almond milk yoghurt.
Add Nuts: Add ¼ cup of chopped walnuts or pecans to the batter for a bit of crunch and nutty flavour.
Lemon Glaze: For a simple glaze, mix 1 cup (120g) of powdered sugar with 2-3 tablespoons of fresh lemon juice. Drizzle over the muffins once they’re cool for extra tanginess.

Serving Suggestions:

These Lemon Banana Muffins are delicious on their own, but they can also be enjoyed with a variety of sides:

Breakfast Spread: Serve with fresh fruit and a dollop of Greek yoghurt for a balanced breakfast.
Afternoon Treat: Pair with a cup of tea or coffee for a refreshing afternoon snack.
Dessert Option: Add a dusting of powdered sugar or a light lemon glaze for a dessert-style presentation.

Storage, Reheating, and Make-Ahead Tips:

Storage: Place the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week.
Freezing: Wrap individual muffins in plastic wrap, place them in a freezer-safe bag, and freeze for up to 3 months. Thaw at room temperature or microwave for 15-20 seconds.
Reheating: To reheat, warm the muffins in a microwave for about 10-15 seconds for a fresh-from-the-oven feel.
Make-Ahead: The batter can be prepared and stored in the refrigerator for up to 1 day in advance. Stir gently before portioning into muffin cups and baking.

These Lemon Banana Muffins are sure to brighten up any day with their delightful blend of sweet and zesty flavours. They’re easy to make, versatile, and perfect for sharing with family and friends. Whether you enjoy them for breakfast, an afternoon snack, or even a dessert, these muffins are a delightful way to add a touch of citrusy cheer to your meal.