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Close-up of a bakery style Banana Muffins with a bite taken out, showing a moist, fluffy interior and crumb topping.

Banana Muffins (Bakery Style)

Create bakery-style banana muffins with tall domes and a moist interior. This recipe is perfect for a delightful treat that captures the essence of bakery-style goodness.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling 5 minutes
Total Time 35 minutes
Servings: 15 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 281
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1.5 cups ripe bananas well-mashed (about 3 large)
  • 1/4 cup avocado oil or vegetable oil or canola oil 60 ml
  • 1/4 cup unsalted butter melted and cooled
  • 1/2 cup sugar 100 g
  • 1/2 cup light brown sugar tightly packed, 100 g
  • 2 large eggs room temperature
  • 1/4 cup buttermilk room temperature, 60 ml
  • 1 Tablespoon vanilla extract
  • 2 cups all-purpose flour 250 g
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
Streusel Topping (optional)
  • 1/2 cup all-purpose flour 65 g
  • 1/2 cup brown sugar 100 g
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter cold, 60 g

Equipment

  • Muffin tin
  • Paper liners
  • Large Bowl
  • Fork
  • Potato masher
  • Medium-sized bowl
  • Pastry cutter

Method
 

  1. Preheat your oven to 425F (220C) and line a muffin tin with paper liners.
  2. Mash the ripe bananas in a large bowl until well-mashed.
  3. Add the oil and melted butter to the mashed bananas and stir well.
  4. Stir in the sugars until well-combined.
  5. Add the eggs, buttermilk, and vanilla extract to the wet ingredients and stir well. Set aside.
  6. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  7. Add the dry ingredients to the wet batter and gently fold them in until just combined. Do not over-mix the batter.
  8. Portion the batter into the prepared muffin tin, filling each liner ¾ of the way full. Set aside and prepare your Streusel topping.
  9. For the Streusel topping, combine the flour, brown sugar, and salt in a medium-sized bowl and stir with a fork.
  10. Use a pastry cutter to cut in the cold butter until the mixture resembles coarse crumbs.
  11. Sprinkle the streusel topping evenly over each muffin.
  12. Bake the muffins at 425F (218C) for 8 minutes. Then, reduce the oven temperature to 350F (175C) and bake for another 7-8 minutes. Do not open the oven door or remove the muffins during this time.
  13. Test for doneness by inserting a toothpick into the center of the largest muffin. It should come out clean or with a few moist crumbs, but no wet batter.
  14. Allow the muffins to cool before enjoying.

Nutrition

Calories: 281kcalCarbohydrates: 43gProtein: 3gFat: 11gSaturated Fat: 5gCholesterol: 42mgSodium: 173mgPotassium: 185mgFiber: 1gSugar: 24gVitamin A: 247IUVitamin C: 2mgCalcium: 44mgIron: 1mg

Notes

This recipe makes about 15 muffins. Most muffin tins have 12 cups, so you may need an extra tin or to bake in batches.
Feel free to add nuts or chocolate chips to the batter at the end.

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