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Close-up of a moist Bakery Style Banana Muffins featuring a thick, sugary cinnamon crumb topping.

Banana Muffins (Bakery Style)

These bakery-style banana muffins are designed to achieve tall domes and a tender crumb. They are a quick and satisfying breakfast or snack option.
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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)
  • 0.25 cup avocado oil or vegetable oil or canola oil
  • 0.25 cup unsalted butter melted and cooled
  • 0.5 cup sugar
  • 0.5 cup light brown sugar tightly packed
  • 2 large eggs room temperature preferred
  • 0.25 cup buttermilk room temperature preferred
  • 1 Tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
Streusel (optional)
  • 0.5 cup all-purpose flour
  • 0.5 cup brown sugar
  • 0.25 teaspoon salt
  • 0.25 cup unsalted butter cold

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. Stir well and 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 until just combined. Do not over-mix.
  8. Portion the batter into the prepared muffin liners, filling each about ¾ of the way full. Set aside and prepare the Streusel topping.
  9. For the Streusel: Combine flour, brown sugar, and salt in a medium bowl. Stir with a fork.
  10. Use a pastry cutter to incorporate the cold butter until the mixture resembles coarse crumbs.
  11. Sprinkle the streusel topping evenly over each muffin.
  12. Bake at 425F (218C) for 8 minutes. Then, reduce the oven temperature to 350F (175C) without opening the oven door. Bake for an additional 7-8 minutes.
  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.
  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 hold 12. Feel free to add nuts or chocolate chips to the batter at the end.

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