Bakery Style Banana Muffins

A close-up of an easy banana muffin with a bite taken out, sitting on an open muffin wrapper. The muffin has a moist, fluffy texture and a golden-brown, sugar-crusted top. Other banana muffins are blurred in the background.

4.59 from 265 ratings

Bakery Style Banana 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!

Prep Time10

Cook Time30

Rest Time15

Total Time40

Course: Breakfast

Cuisine: American

Keyword: bakery style banana muffins, banana muffins, banana muffins gluten free, banana muffins with oil, easy banana bread muffins, how to make banana muffins from scratch, moist banana muffins, one bowl banana muffins

Servings: muffins

Author: Beth

Equipment

Ingredients

2 cups (460g) ripe bananas about 4-6 bananas mashed, be sure to measure the mashed banana
¾ cup (149g) vegetable oil
3 large eggs
2 tsp vanilla
3 cups (360g) all-purpose flour
1 ¼ cup (250g) granulated sugar
1 ½ tsp baking soda
1 ½ tsp baking powder
1 tsp cinnamon
½ tsp salt 
1 cup (170g) 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.
2 cups (460g) ripe bananas
In a mixing bowl combine the mashed bananas, vegetable oil, eggs and vanilla extract. Stir to combine with a spatula.
2 cups (460g) ripe bananas, ¾ cup (149g) vegetable oil, 3 large eggs, 2 tsp vanilla
In a separate bowl combine the flour, granulated sugar, baking soda, baking powder, cinnamon, and salt. If adding chocolate chips, mix them in now.
3 cups (360g) all-purpose flour, 1 ¼ cup (250g) granulated sugar, 1 ½ tsp baking soda, 1 ½ tsp baking powder, 1 tsp cinnamon, 1/2 tsp salt , 1 cup (170g) semi-sweet chocolate chips
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