Banana Muffins (Bakery-Style, Moist & Fluffy)

What Makes This Recipe Work

The burst of 425 degree heat sets the outer edge of the batter before the leaveners finish, so the tops rise tall instead of spreading. Brown sugar and sour cream add moisture and a soft, tender crumb.

Ingredients for Banana Muffins (Bakery

• 1 1/2 cups (340 g) mashed very ripe bananas, about 3 to 4 large bananas
• 1/2 cup (113 g) unsalted butter, melted and cooled
• 3/4 cup (150 g) packed light brown sugar
• 2 large eggs (100 g)
• 1 tsp vanilla extract
• 1 3/4 cups (210 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 tsp ground cinnamon
• 1/4 cup (60 g) sour cream or plain yogurt
• 1/2 cup (85 g) chocolate chips or chopped walnuts (optional)

How to Make Banana Muffins (Bakery

1. Preheat the oven to 425 degrees Fahrenheit and line a 12 cup muffin tin with paper liners.
2. Whisk the flour, baking soda, salt, and cinnamon in a medium bowl.
3. Mash the bananas in a large bowl, then whisk in the melted butter, brown sugar, eggs, vanilla, and sour cream until smooth.
4. Fold the dry ingredients into the wet mixture until just combined, then fold in the chocolate chips or walnuts if using. The batter should be thick.
5. Divide the batter among the 12 liners, filling each nearly to the top for tall, domed muffins.
6. Bake at 425 degrees Fahrenheit for 5 minutes, then without opening the oven reduce the heat to 350 degrees Fahrenheit and bake 14 to 18 minutes more.
7. Bake until the tops are golden and domed and a toothpick in the center comes out clean, about 18 to 23 minutes total.
8. Cool in the pan 5 minutes, then transfer the muffins to a rack to cool.

Tips for the Best Banana Muffins (Bakery

• The initial blast of 425 degree heat sets the edges and creates bakery-style domed tops before the lower temperature bakes the centers through.
• Fill the liners nearly full; a generous mound of batter gives a taller muffin.
• Do not overmix once the flour goes in, or the muffins turn chewy instead of fluffy.
• Let the batter rest 10 minutes so the flour hydrates and the muffins rise evenly.

Variations and Substitutions

• Add 1/2 cup (85 g) chocolate chips for chocolate chip banana muffins, or see the chocolate chip banana bread page for the loaf version.
• Stir in 1/2 cup (40 g) rolled oats for banana oatmeal muffins with a heartier texture.
• Top with a streusel or coarse sugar before baking for a crisp crown.
• Swap in a gluten free flour blend with xanthan gum for gluten free muffins.

How to Store and Reheat

• Keep muffins in an airtight container at room temperature up to 3 days, or refrigerate up to 1 week.
• Freeze baked muffins in a bag for up to 3 months and reheat in the microwave for 20 seconds.

Banana Muffins (Bakery FAQ