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–+ servings

Best Bakery Style Banana Muffins Recipe

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Make moist, fluffy bakery style banana muffins in minutes! A two-temp bake ensures the best texture. Add streusel for a sweet crunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 1
Course: Breakfast
Cuisine: American
Calories: 281
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 ½ cups well-mashed ripe bananas This is typically 3 large bananas for me
  • ¼ cup avocado oil or vegetable oil or canola oil (may substitute vegetable or avocado oil)
  • ¼ cup unsalted butter melted and cooled at least 5 minutes
  • ½ cup sugar
  • ½ cup light brown sugar tightly packed
  • 2 large eggs room temperature preferred
  • ¼ cup buttermilk room temperature preferred
  • 1 Tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
Streusel (optional)
  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • ¼ teaspoon salt
  • ¼ cup unsalted butter, cold

Method
 

  1. Preheat the oven to 425°F (220°C) and line a muffin tin with paper liners.
  2. Mash the peeled bananas in a large bowl using a fork or potato masher until they are smooth.
  3. Add the oil and melted butter, then stir the mixture thoroughly.
  4. Stir in the sugars until the mixture is well-combined.
  5. Mix in the eggs, buttermilk, and vanilla extract, then set the bowl aside.
  6. Whisk the flour, baking powder, baking soda, and salt together in a separate bowl.
  7. Gently fold the dry ingredients into the wet batter until just combined, being careful not to over-mix.
  8. Portion the batter into the prepared muffin tin, filling each liner three-quarters full, and set aside to prepare the streusel.
Streusel Topping (optional)
  1. Combine the flour, brown sugar, and salt in a medium bowl and stir with a fork.
  2. Cut the cold butter into the flour mixture using a pastry cutter until it resembles coarse crumbs.
  3. Sprinkle the streusel topping evenly over the batter in each muffin cup.
  4. Bake at 425°F (218°C) for 8 minutes, then reduce the temperature to 350°F (177°C) and bake for another 7 to 8 minutes without opening the oven door until a toothpick comes out clean.
  5. Allow the muffins to cool completely before serving.

Nutrition

Calories: 281kcalCarbohydrates: 43gProtein: 3gFat: 11gSaturated Fat: 5gCholesterol: 42mgSodium: 173mgFiber: 1gSugar: 24g

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.