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Banana Muffins

Banana muffins with a golden, slightly crackled top and a moist, dense banana crumb. This classic banana muffin recipe bakes into tall, domed bakery-style muffins in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Banana muffin batter
  • 3 bananas ripe, mashed
  • 0.33 cup butter melted
  • 0.75 cup sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 0.33 cup milk
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup chocolate chips optional
  • 0.5 cup walnuts optional

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners, so the batter can go in right away.
  2. Whisk melted butter, sugar, egg, vanilla, and milk into the mashed bananas until smooth, using a uniform mixture for a moist crumb.
  3. Fold in all-purpose flour, baking powder, baking soda, cinnamon, and salt until just combined, then fold in any mix-ins until you no longer see dry flour.
Bake
  1. Divide batter evenly among the muffin cups, filling each about 3/4 full for tall, domed muffins.
  2. Sprinkle sugar on top of each muffin for a crunch if desired, and you should see a light dusting before baking.
  3. Bake for 18–22 minutes at 375°F until domed, golden, and a toothpick comes out clean.

Notes

For the best domed shape, avoid overmixing after the flour goes in—stop as soon as the batter looks combined. Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate up to 5 days; freeze up to 2 months (thaw overnight). For a lighter option, swap half the all-purpose flour for whole wheat flour for a slightly nuttier crumb.