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Close-up of a perfectly baked Bakery Style Banana Muffins topped with cinnamon streusel.

Banana Muffins (Bakery Style)

Create bakery-style banana muffins with tall domes at home. This recipe focuses on achieving a delicious flavor and moist texture using simple ingredients.
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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 Topping (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 using a fork or potato masher until well-mashed.
  3. Add the oil and melted butter to the mashed bananas and stir well.
  4. Stir in the sugars until they are well-combined.
  5. Add the eggs, buttermilk, and vanilla extract. Stir well and set this mixture 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. Gently fold them in until just combined. Do not over-mix the batter.
  8. Portion the batter into the prepared muffin tin, filling each liner about ¾ of the way full. Set aside to prepare the Streusel topping.
  9. For the Streusel topping, combine the flour, brown sugar, and salt in a medium-sized bowl. Stir with a fork.
  10. Use a pastry cutter to cut in the cold butter until the mixture resembles coarse crumbs.
  11. Sprinkle the streusel topping evenly over each muffin.
  12. Bake the muffins at 425F (218C) for 8 minutes. Then, reduce the oven temperature to 350F (175C) without opening the oven door or removing the muffins. Bake for another 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, but no wet batter.
  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. Stir them in at the end with the dry ingredients.

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