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Bakery-style banana muffins with tall domed tops

Bakery-Style Banana Muffins

Soft, moist banana muffins with tall, domed bakery-style tops and a crunchy sugar crust.
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Prep Time 15 minutes
Cook Time 22 minutes
Rest 20 minutes
Total Time 57 minutes
Servings: 12 muffins
Ingredients Method Notes

Ingredients
  

  • 2 cups (250 g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 3 large very ripe bananas, mashed (about 1 1/2 cups)
  • 1/2 cup (100 g) light brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 1/2 cup (113 g) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 1/4 cup (60 ml) plain yogurt or sour cream
  • 1 tsp vanilla extract
  • 2 tbsp coarse turbinado sugar, for topping

Method
 

  1. Heat the oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a medium bowl, whisk the flour, baking soda, baking powder, salt and cinnamon.
  3. In a large bowl, mash the bananas. Whisk in the brown sugar, granulated sugar, melted butter, egg, yogurt and vanilla until smooth.
  4. 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.
  5. Let the batter rest for 15 to 20 minutes on the counter. This thickens it for taller tops.
  6. Fill each liner all the way to the top (the batter makes 10 to 12 full muffins). Sprinkle with coarse sugar.
  7. 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.
  8. Cool in the pan for 5 minutes, then move the muffins to a wire rack to cool.

Notes

Spottier bananas = more flavor and moisture. Store at room temperature up to 3 days or freeze up to 3 months.