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!
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
Want to make muffins that will wow your friends and family? I spent 6 months testing and developing muffin recipes with tall, bakery-style tops, and now I’m teaching you the easy steps I perfected over that time.
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.
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 Chocolate Chip Muffins
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!
What You Need for Banana Muffins
- 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 Muffins
- 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.
- 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.
- Gradually mix in the dry 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 additional nut pieces and 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.
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 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 muffins 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.
Banana Muffin 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.
Gluten-Free Banana Muffins
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.
Storing & Freezing Muffins
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.
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
More Muffin Recipes
- Applesauce Muffins
- Chocolate Chip Muffins
- Strawberry Banana Muffins
- Applesauce Spice Crumb Muffins
- Pumpkin Muffins
- Blueberry Muffins
Banana Muffins
Ingredients
- 4-6 large ripe bananas about 2 cups mashed, be sure to measure the mashed banana
- ¾ cup vegetable oil
- 3 large eggs
- 2 tsp vanilla
- 3 cups all-purpose flour 360 grams
- 1 ¼ cup granulated sugar
- 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
Nutrition
The post Banana Muffins appeared first on The First Year.
