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My perfect banana muffins are loved by thousands of families! Try my recipe once and you’ll see why this is a trusted recipe for big bakery style muffins! After 6 months testing and developing muffin recipes, I am sharing all my best tips with you!

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banana muffins displayed on white plate

I make these at least once a week in my house and my twin toddlers and husband devour them! They are so easy and so delicious!!! I double the batch every single time. Thank you for such a wonderful recipe.

-Sarah

I joke and say that muffins are my love language. Muffins are probably one of my favorite “treats” because you can eat them anytime of the day.

You won’t have to make any of the baking mistakes that I did along the way when you follow my step-by-step instructions.

banana muffin with bite removed

Anyone can make an easy muffin recipe, but there are key elements to making the muffins perfectly moist and tall at the same time.

That is what you’ll learn when you follow the steps below. The best part is, you don’t have to be a pro baker. Even if it’s your first time baking, I’ll walk you through the steps so your muffins come out bakery perfect!

banana muffins displayed on dainty white rack

This Banana Bread Muffin Recipe is practically perfect in every way

Growing up we always put chocolate chips in our banana bread. I figured everyone put chocolate chips in their banana bread. I remember meeting friends when we lived in Illinois who had never heard of putting chocolate chips in banana muffins, I was shocked!

If you want banana chocolate chip muffins, add 1 cup of chocolate chips to the batter when mixing in the dry ingredients. I do prefer semi-sweet mini chocolate chips, but use whatever you like!

ingredients used to make banana muffins

Banana Muffin Recipe Ingredients

  • ripe, spotty bananas: adds banana flavor and moisture
  • vegetable oil: adds fat and moisture 
  • granulated sugar: adds sweetness and flavor
  • egg: binds the batter together by providing structure
  • vanilla extract: adds flavor
  • all purpose flour: flour is necessary to build structure
  • baking soda & baking powder: helps to leaven and lift the batter
  • cinnamon: banana bread benefits from cinnamon!
  • salt: just a pinch to balance the sweetness and enhances the other flavors

How to quickly ripen bananas

Spotty, over ripe bananas make the best banana muffins! If your bananas aren’t ripe, you can fix that!

Place the bananas on a foil lined baking sheet in a 300ºF oven for 30-40 minutes, until the peels become black and shiny. Roasting them in the oven causes them to become sweet and mushy. 

How to make Banana Bread Muffins

  1. Mash 4-6 large bananas, then measure out 2 cups. It’s important to measure the banana since the size of each banana can vary so much. 
  2. In a mixing bowl combine the mashed bananas, vegetable oil, eggs and vanilla extract. Stir to combine with a spatula. 
  3. In a separate bowl combine the flour, granulated sugar, baking soda, baking powder, cinnamon, and salt.
  4. Gradually mix in the dry ingredients, mixing by hand just until combined. The batter will be thick.
  5. Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
  6. For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Fill the liners super full with batter, about 6-8 heaping tablespoons. Top the muffins with additional nut pieces and sanding sugar.
  7. Place one pan in the center of the oven and bake for 7 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 13-16 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 15 minutes before removing. Repeat with the remaining batter, bumping the temperature back up to 425ºF.

Total time required

  • 5 minutes to prep the batter
  • 15 minute rest (this helps produce domed tops!)
  • bake for 7 minutes at 425ºF
  • bake for 13-15 minutes at 350ºF

How to Create Bakery Style Muffins

Bakery style muffins are known for their domed tops. Plus who doesn’t love them? I used a few techniques to help “lift” these muffins so they would have large, domed tops!

1. The Rest Period

Let the batter rest for 15 minutes after it’s mixed and before you scoop it into the muffin pan. During the resting period, starch molecules in the flour are absorbing the liquid in the batter, causing them to swell and giving the batter a thicker consistency (ref the kitchen whisper). Our 15 minute rest is just a quick rest. 

2. Fill Every Other Muffin Cup

This tip has been a game changer! For bakery style muffin tops, line a 12 count muffin pan with 6 muffin liners, meaning you’ll only fill every other muffin well with batter. Filling every other cup allows the muffins to spread and dome without running into each other. This technique also encourages the muffins to brown, creating a golden muffin top.

3. Fill Them To The Top

Fill your muffin liners to the top with batter. Yes, this goes against everything you’re heard but it’s important in helping the muffin gain that height.

4. Bake at High Temperature Initially

Bake the muffins at a high temperature (425ºF) initially, then lower to 350ºF. Starting the muffins off at a higher temperature causes the batter to rise rapidly, setting the outer surface of the muffin, producing a dome shape.

baked banana muffins in muffin pan

Banana Bread Muffins Recipe pro tips

  • Don’t skip resting the batter: Resting the batter for 15 minutes is an integral part of this banana muffin recipe.
  • Measure the mashed banana. Banana sizing varies so much, so for best results mash the banana then measure in dry measuring cups.

How to Properly Measure Flour

The most accurate way to measure flour is to use a kitchen scale, weighing it in grams. 

If you don’t have a kitchen scale, follow this method. 

  • Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
  • Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
  • Use the back of a butter knife to level off the excess.
banana muffins in muffin pan with bite removed

How to make Banana Muffins gluten-free

I’ve made these muffins with both regular and gluten free flour with AWESOME results on multiple occasions. I recommend King Arthur Gluten Free Measure for Measure Flour.

Use it as a one for one substitute for regular flour. You can also follow our recipe for gluten free banana muffins.

Banana Muffin storage

To store these muffins, make sure your baked muffins are completely cooled before you store or freeze them! You can store these muffins in an airtight container at room temperature for 3 or 4 days.

You can also freeze these in a freezer-safe container. I like to wrap mine two at a time, end to end, in plastic wrap and store my wrapped muffins in a freezer zip-lock bag.

You can thaw them individually to satisfy a sweet tooth whenever you want to! To thaw, you can leave them out on your kitchen counter or heat them in the microwave for 15-second intervals until they’re thawed completely.

banana muffins displayed on white plate

Banana Bread Muffin Recipe FAQs

How do you make muffins moist and not dry?

If your banana muffins feel dry, the ratio of flour to bananas may be off or the bake time may be too long. Be sure to properly measure the flour on a kitchen scale as well as measure the mashed banana in cups. Also watch the bake time. You want to remove the muffins from the oven once a toothpick inserted in the center comes out clean.

What is the secret to fluffy muffins?

The secret to fluffy muffins is using vegetable oil and baking powder. The vegetable oil keeps them soft while the baking powder gives them lift.

Can bananas be too ripe for banana bread muffins?

Many banana bread recipes specifically call for overripe bananas because they provide the best flavor and moisture. So, if you have bananas that are too ripe to eat on their own, they can be perfect for making banana bread muffins. Just be sure to remove any overly mushy or moldy parts before using them in your recipe.

Why are my banana muffins so heavy?

If your banana muffins are turning out heavy, a few possible reasons could be over-mixing the batter, incorrect measuring of ingredients, not using enough leavening agents, or improper oven temperature. To fix this, mix the batter just until the wet and dry ingredients are incorporated. Ensure accurate measurements of flour, leavening agents, and liquids. Check oven temperature with a thermometer for accuracy.

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4.51 from 217 ratings

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Banana Bread Muffins Recipe

By: Beth
Prep Time: 10 minutes
Cook Time: 30 minutes
Rest Time: 15 minutes
Total Time: 40 minutes
Servings: 12 muffins
My perfect banana muffins are loved by thousands of families! Try my recipe once and you’ll see why this is a trusted recipe for big bakery style muffins! After 6 months testing and developing muffin recipes, I am sharing all my best tips with you!

Ingredients

  • 4-6 large ripe bananas, about 2 cups mashed, be sure to measure the mashed banana, 460 grams
  • ¾ cup vegetable oil, 177 ml
  • 3 large eggs
  • 2 tsp vanilla
  • 3 cups all-purpose flour, 360 grams
  • 1 ¼ cup granulated sugar, 250 grams
  • 1 ½ tsp baking soda
  • 1 ½ tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt

  • 1 cup semi-sweet chocolate chips, optional

Instructions 

  • Mash 4-6 bananas, then measure out 2 cups using dry measuring cups, not liquid measuring cups. It’s important to measure the banana since the size of each banana can vary so much.
  • In a mixing bowl combine the mashed bananas, vegetable oil, eggs and vanilla extract. Stir to combine with a spatula. 
  • In a separate bowl combine the flour, granulated sugar, baking soda, baking powder, cinnamon, and salt. If adding chocolate chips, mix them in now. 
  • Gradually mix the dry ingredients to the wet ingredients, mixing by hand just until combined. The batter will be thick.
  • Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
  • For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. 
  • Fill the liners super full with batter, about 6-8 heaping tablespoons. Top the muffins with sanding sugar. Place one pan in the center of the oven and bake for 7 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 13-16 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 15 minutes before removing. Repeat with the remaining batter, bumping the temperature back up to 425ºF.

Video

Notes

To Make Mini Muffins: Still use the every other method and fill super fill, but bake at 400ºF for the entire time, about 8-12 minutes. 
Read the notes in the post above for information about why we let the batter rest and why we bake the muffins at a higher initial temperature.

Nutrition

Calories: 462kcal | Carbohydrates: 63g | Protein: 6g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 307mg | Potassium: 300mg | Fiber: 3g | Sugar: 32g | Vitamin A: 105IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 3mg
Like this recipe? Rate and comment below!

About Beth

I believe that everyone should have a go-to dessert to bring to parties! With hundreds of recipes, I'll help you find yours!

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Recipe Rating




145 Comments

  1. 5 stars
    Super duper. Made these yesterday using your frozen banana recommendation.
    Came out perfect. And I got 18 full muffins!!!

    How do I half this recipe?

  2. 5 stars
    Absolutely delicious banana muffin recipe. I made a batch for camping this weekend. She’s dead on in how to create the dome!

  3. 5 stars
    Pretty easy and simple. The only thing I don’t like Was waiting the 15 minutes lol. I think my oven runs hotter cause I took mine out before 13 minutes of the second bake. 

    Definitely making more kinds of these super domes. Thanks Beth

  4. Love the recipe and all the insights to make the best muffins. I am eagerly awaiting your cookbook. I’ve already preordered. Quick question, do you use a standard size muffin tin for all your recipes?

  5. 5 stars
    I just made these and they are amazing – moist but crispy on top, the perfect bite every time!! Your recipes are never a fail – perfect, beautiful, bakery-style muffin tops that impress everyone I share them with. Thank you!!!

  6. 5 stars
    Thank you so much for sharing your muffin recipes and knowledge. Have used your guide a number of times with 100% success. Banana Choc Chip in the oven as I write this .

  7. Hi Beth, absolutely Love ❤️ your Muffin recipes! The large dome top is the best! Have you ever baked the muffins on the lower rack with another batch in the middle?  
    Just curious if they will turn out the same or do the bottom ones would burn?
    Tysm

  8. Best muffins I have ever made. I replaced the vegetable oil with olive oil and they turned out perfect. I had to bring them to work to show off to my coworkers!!