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My well-loved Banana Muffin recipe makes incredibly soft, moist muffins with tall, bakery-style tops, sweet banana flavor, and an optional streusel topping.Recipe includes a how-to video!
Your New Favorite Breakfast Muffin
Today I’m re-sharing one of my favorite muffin recipes on the blog, and apparently, it’s one of your favorites too! With nearly 500 five-star ratings, this banana muffin recipe is so well-loved–and for good reason. These aren’t bland, boring, or basic banana muffins; they’re fluffy, moist, and loaded with banana flavor! And if that’s not enough, I recommend topping them with a crumbly, buttery streusel topping…yum.
It took a lot of tries and tweaks to get this recipe just perfect, but it was well worth the trial and error. This recipe makes the softest, most flavorful banana muffin I’ve ever tasted–with or without the streusel on top–and I’m so proud to share it with you!
What Makes My Banana Muffin Recipe the BEST:
- It produces big, beautiful muffin tops, thanks to a nifty oven trick.
- They truly taste like banana muffins, not banana bread in muffin form.
- No mixer needed–these come together easily by hand!
- They take just 30 minutes from start to finish.
What You Need
I found I needed several key ingredients for super flavorful banana muffins:
- Three ripe bananas. Ripe bananas mash easier and impart a stronger banana flavor, so save this recipe for those dark brown bananas lingering at the bottom of your fruit basket (unlike the ones pictured above!).
- Butter and oil. We’re using a blend of both for the best flavored and textured banana muffin (same reason I use a blend of the two in my vanilla cake!). Stick with a neutral oil like canola, vegetable, or grapeseed, and make sure your butter is unsalted.
- Sugar. Using some brown sugar gives the muffins a rich flavor that granulated alone wouldn’t provide.
- Buttermilk. This keeps the muffins nice and moist. If you’re low on buttermilk, give my easy buttermilk substitute a try!
SAM’S TIP: Overmixing your batter can lead to muffins that are too tough and dense. To avoid this, I strongly recommend stirring your banana muffin batter completely by hand. Luckily, we’re using melted butter in this recipe, so mixing by hand is a breeze!
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Banana Muffins
- Mash your bananas, then add the oil and melted butter.
- Stir in the sugar, then add the eggs, vanilla, and buttermilk.
- Combine your dry ingredients in a separate bowl, then gently fold them into the wet ingredients.
- Portion the batter into a paper-lined muffin tin, filling each liner is ¾of the way full.
- Prepare your streusel, if using, and portion over each muffin.
- Bake your muffins for 8 minutes, then reduce the temperature and bake for another 7-8 minutes until done.
SAM’S TIP: While I personally love and recommend the streusel topping, I know not everyone wants the extra sugar or dishes. As you can see, the “naked” banana muffin pictured below baked up beautifully with an even tidier, higher muffin top. So feel free to skip it!
Frequently Asked Questions
Can I add nuts?
Yes, although I do have a separate banana nut muffin recipe you might want to try (it uses browned butter too 🤤). You can add between 1-1½ cups of add-ins (chocolate chips work well!) to this banana muffin recipe. I recommend adding them when you’re almost done incorporating the dry ingredients.
Can I use a jumbo muffin pan for this recipe?
Yes! To do this, you’ll follow the same instructions I provide for my bakery-style chocolate chip muffins:
Bake at 425F for 8 minutes, then reduce the oven to 350F (don’t open the door!) and continue baking until the muffins begin to turn golden brown. This can take anywhere from 7-15 minutes, so keep an eye on them!
Can I freeze banana muffins?
This banana muffin recipe freezes very well! In fact, I did this in preparation for Luke’s arrival so I always had a quick breakfast handy during his newborn phase.
If you want want to freeze yours, allow them to coolcompletely, wrap individually in plastic wrap, place in a Ziploc bag, and freeze.To thaw, either set your muffins out at room temperature or microwave them (just use the defrost setting or they’ll become hard).
So, do you agree? Is this the BEST banana muffin recipe? Let me know in the comments!
Enjoy!
Let’s bake together!I’ll be walking you through all the steps in my written recipe andvideobelow! If you try this recipe, be sure to tag me onInstagram, and you can also find me onYouTubeandFacebook
The Best Banana Muffin Recipe
The BEST Banana Muffin Recipe! The batter comes together in minutes and is baked on two temperatures for the most moist, fluffy banana muffins you've ever had. Can be made with or without streusel topping!
4.98 from 865 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 15 muffins
Calories: 281kcal
Author: Sam Merritt
Ingredients
- 1 ½ cups (385 g) well-mashed ripe bananas This is typically 3 large bananas for me
- ¼ cup (60 ml) canola oil (may substitute vegetable or avocado oil)
- ¼ cup (60 g) unsalted butter melted and cooled at least 5 minutes
- ½ cup (100 g) sugar
- ½ cup (100 g) light brown sugar tightly packed
- 2 large eggs room temperature preferred
- ¼ cup (60 ml) buttermilk room temperature preferred
- 1 Tablespoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Streusel (optional)
- ½ cup (65 g) all-purpose flour
- ½ cup (100 g) brown sugar
- ¼ teaspoon salt
- ¼ cup (60 g) unsalted butter, cold
Instructions
Preheat oven to 425F (220C) and line a muffin tin with paper liners*
Place peeled bananas in a large bowl and use a fork or a potato masher to mash them – bananas should be well-mashed.
1 ½ cups (385 g) well-mashed ripe bananas
Add oil and melted butter and stir well.
¼ cup (60 ml) canola oil, ¼ cup (60 g) unsalted butter
Stir in sugars until well-combined.
½ cup (100 g) sugar, ½ cup (100 g) light brown sugar
Add eggs, buttermilk, and vanilla extract and stir well.Set aside.
2 large eggs, 1 Tablespoon vanilla extract, ¼ cup (60 ml) buttermilk
In a separate bowl, whisk together your dry ingredients — flour, baking powder, baking soda, and salt.
2 cups (250 g) all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
Add dry ingredients to your wet batter and gently fold in until ingredients are just combined (don't over-mix the batter!).
Portion batter into prepared muffin tin, filling each liner ¾ of the way full. Set aside and prepare your Streusel topping.
Streusel Topping (optional)
Combine flour, brown sugar, and salt in a medium-sized bowl and use a fork to stir the ingredients together.
½ cup (65 g) all-purpose flour, ½ cup (100 g) brown sugar, ¼ teaspoon salt
Using a pastry cutter, cut in your cold butter until the butter is well-worked in and your mixture resembles coarse crumbs.
¼ cup (60 g) unsalted butter, cold
Sprinkle streusel topping evenly over each muffin.
Bake muffins on425F (218C) for 8 minutes and thenreduce the oven temperature to 350 (175C) (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake another 7-8 minutes on 350F (177C). A toothpick inserted in the center of the largest muffin should come out clean or with few moist crumbs (no wet batter) to test for doneness.
Allow muffins to cool before enjoying.
Notes
*Please note that this recipe makes about 15 muffins while most muffin tins are only 12-count.
Feel free to add nuts or chocolate chips! Just stir them in at the end.
Nutrition
Serving: 1muffin | Calories: 281kcal | Carbohydrates: 43g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 173mg | Potassium: 185mg | Fiber: 1g | Sugar: 24g | Vitamin A: 247IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!
This recipe was originally published 01/05/2018. Updated with more information and better photos 10/17/2019.
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Reader Interactions
Comments
Shayla
Amazing muffins! I doubled the recipe and made 36 muffins. About 18 with the streusel topping (I didn’t double that) and the remaining batter a little less than 3/4 filled to make them younger kid sized. My entire family loved them.
Reply
Kerry
I doubled mine too. I didn’t have buttermilk so I dared to use heavy whipping cream. Wow! These are super moist— definitely add the topping everyone!
Reply
Mélanie
I made it without the strudel. I’m very happy with how that recipe turned out even if I forgot to read to the end and baked the muffins almost all the way at the highest temperature but they turned out fine. I will certainly make this recipe again!—
Personal preference: The recipe as it is would have way too much sugar for me and I bake muffins to eat them as healthy snacks, not as a dessert.
I reduced the added sugar content to 35g and it’s perfect that way. The ripe bananas are already super sweet and I love adding chocolate chips to my muffins.
Note that I freeze the muffins the same day they were made so the reduced sugar will not have a negative impact on shelf life.Reply
Ashley C
These were excellent! This will be my new streusel recipe. The salt is genius.Reply
Vicky
Can I sub the buttermilk for almond milk?
Reply
Sam
Hi Vicky! I’m not sure almond milk will work quite the same here. 🙁
Robin MacGillivray
I want to make these ahead of time. If serving on Sunday, can I make them on Friday?
Reply
Sam
Hi Robin! They are always best fresh, but they should be fine to make Friday and serve Sunday. 🙂
Reply
Sarah
Really good muffins. I made a dozen rather than 15 and baked a little longer at 350, ended up being for 13 min. Came out big and beautiful! I also added a little nutmeg to the batter and cinnamon to the topping.
Reply
Marissa Rilee
I make this with vegan butter instead of regular butter and oil. I just doubled the vegan butter. I also add cinnamon and a tiny bit of nutmeg. It is amazing! And a good dairy free option.Reply
Zoe
very delicious!!! I added toasted black walnutsReply
Sherrie W.
I made these today for the first time and they turned out beautifully!Reply
Carla @ Foodie Digital
This banana muffin recipe is pure magic. Two kinds of fat, two kinds of sugar and two baking temperatures – 100% worth it for the best muffin results I’ve ever had. The only sub was oat milk+lemon juice in place of the buttermilk. And I added chocolate chips.Reply
Lynda
I love this recipe! They turn out wonderfully every time. My mother in law especially loves it when I make these.I’d like to make some mini muffins for my toddlers using a 24 mini muffin tray. Do you know how long I’d need to bake them for if I did this?
Reply
Sam
Hi Lynda! I believe they would need to bake for 11-13 minutes. 🙂
Reply
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