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These bakery-style banana muffins are soft and moist inside, with tall, golden domed tops and a little sugar crunch. It’s a simple recipe written for home bakers: one bowl for the wet, one for the dry, and pantry staples you probably already have.
The secret to the big tops isn’t fancy equipment. It’s a few easy tricks: very ripe bananas, a short batter rest, full liners, and a hot start in the oven.
Ingredients you’ll need
- Very ripe bananas: the spottier the better, for sweetness and moisture.
- Flour, baking soda and baking powder: two leaveners give a strong rise.
- Brown and white sugar: brown sugar adds moisture and caramel flavor.
- Melted butter, egg and yogurt: for a tender, moist crumb.
- Coarse sugar: for that crunchy bakery top.
Bakery-Style Banana Muffins
Ingredients
Method
- Heat the oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a medium bowl, whisk the flour, baking soda, baking powder, salt and cinnamon.
- In a large bowl, mash the bananas. Whisk in the brown sugar, granulated sugar, melted butter, egg, yogurt and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and fold with a spatula just until no dry flour remains. A few lumps are fine; don’t overmix.
- Let the batter rest for 15 to 20 minutes on the counter. This thickens it for taller tops.
- Fill each liner all the way to the top (the batter makes 10 to 12 full muffins). Sprinkle with coarse sugar.
- Bake at 425°F for 5 minutes, then, without opening the door, lower the heat to 350°F (175°C) and bake 15 to 17 minutes more, until a toothpick in the center comes out with a few moist crumbs.
- Cool in the pan for 5 minutes, then move the muffins to a wire rack to cool.
Notes
Tips for tall muffin tops
- Rest the batter 15 to 20 minutes so it thickens before baking.
- Fill the liners right to the top. Fewer, fuller muffins rise taller. A large cookie scoop makes this quick and keeps every muffin the same size.
- Start hot at 425°F for 5 minutes, then drop to 350°F. The burst of heat pushes the tops up. An oven thermometer helps if your oven runs hot or cold.
- Fold gently and stop as soon as the flour disappears. Overmixing makes muffins tough and flat.
- Check that your baking soda and powder are fresh (under 6 months open).
How to store banana muffins
Cool completely, then keep in an airtight container at room temperature for up to 3 days. Lay a paper towel inside to absorb extra moisture. To freeze, wrap individually and freeze up to 3 months. Thaw on the counter or warm for 15 to 20 seconds in the microwave.
FAQ
Can I add chocolate chips or nuts?
Yes. Fold in up to 1 cup of chocolate chips (like Ghirardelli semi-sweet chips) or chopped walnuts at the end.
Can I use frozen bananas?
Yes. Thaw them fully and include the liquid that comes out; it’s full of banana flavor.
Why did my muffins come out flat?
The usual causes are overmixing, old leaveners, under-filled liners, or skipping the hot start.
Can I make these as mini muffins?
Yes. Bake at 350°F for about 10 to 12 minutes and skip the 425°F start.
Tools that help
Here’s what I’d reach for to make these muffins (affiliate links):
- USA Pan 12-cup muffin pan: heavy, nonstick, and it browns evenly
- If You Care unbleached baking cups: sturdy liners that peel off cleanly
- OXO large cookie scoop (3 tbsp): fills every cup the same size, no mess
- Pyrex 3-piece glass mixing bowls: one for dry, one for wet, one spare
- GIR silicone spatula: for gentle folding so you don’t overmix
- OXO stainless measuring cups and spoons: accurate leaveners matter for a tall rise
- Nordic Ware half sheet with cooling grid: the grid doubles as a cooling rack
- Rubbermaid oven thermometer: handy for the 425°F to 350°F switch, since many ovens run off
Love this recipe? Follow @themuffinguybakery on Instagram for more easy baking reels.