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Bakery Style Banana Muffins

Bakery-style banana muffins that are fluffy, flavorful, and full of cozy banana goodness! These muffins are our go-to for busy mornings, snack time, or anytime we have overripe bananas on hand. Made with pantry staples and customizable with your favorite add-ins (hello chocolate chips and walnuts!), they bake up with tall golden tops and soft, moist centers. They feel just like something you’d find at a bakery!
Print Recipe
bakery style banana muffins
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes

Ingredients

  • ½ cup unsalted butter, softened
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tbsp milk (any kind, dairy or non-dairy)
  • 3 large overripe bananas, mashed (about 1 ¼ cups)
  • 1 cup of your favorite add-ins (chopped walnuts, chocolate chips, or whatever you’re craving!) (optional, but highly recommended!)

Instructions

  • Preheat your oven to 425°F (220°C). Line a 12-cup muffin tray with paper liners and set aside.
  • Mash the bananas using a fork or potato masher. Set aside.
  • In a stand mixer or using a hand-held mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  • Add the egg and vanilla extract and mix again until fully combined.
  • Blend in the mashed bananas and milk. (The mixture may look a little separated, that’s okay!)
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Gently add the dry ingredients to the wet ingredients. Use a rubber spatula to mix just until the flour disappears. Be careful not to overmix if you want soft, fluffy muffins!
  • If you’re adding chocolate chips, walnuts, or other mix-ins, fold them in now.
  • For the most perfect muffin tops, let the batter rest for 10–15 minutes at room temperature (a quick rest period helps the muffins rise higher in the oven).
  • Divide the batter evenly between the liners, filling each one all the way to the top. This recipe makes 12 muffins. Don’t worry if they look full!
  • Bake at 425°F for 5 minutes, then (without opening the oven door) lower the temperature to 375°F and continue baking for 13–15 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the muffins cool in the tray for about 5 minutes, then transfer to a wire rack to cool completely. Or enjoy warm with a hot cup of coffee!

Notes

  • Bananas matter: The riper the bananas, the better. Lots of brown spots = lots of natural sweetness and flavor.
  • Don’t overmix the batter: Mix just until the flour disappears. Overmixing can lead to dense muffins instead of fluffy ones.
  • Fill those liners! For bakery-style muffin tops, fill each liner all the way to the top.
  • Don’t skip the high heat start: That initial 425°F for 5 minutes helps create tall, golden muffin tops. Just remember to lower the temp to 375°F without opening the oven door!
  • Let the batter rest (optional but awesome): Letting your batter rest for 10–15 minutes before baking can help the muffins rise even higher.
  • Freezing tip: Freeze completely cooled muffins in a freezer-safe bag or container. Banana Muffins can be frozen for 3 months.
  • Mix-ins tip: If using both walnuts and chocolate chips, stick to ½ cup of each to avoid overloading the batter.
Servings: 12 muffins