Filed Under: Breakfast | Muffin

Bakery Style Banana Muffins

Recipe By Tessa Arias
  |  
August 18th, 2021
5 from 22 votes
5 from 22 votes

Mile high moist and flavorful banana muffins are sure to become your new favorite recipe. Be sure to use very ripe bananas that are deeply spotted and almost black for moist and flavorful muffins. Add in nuts or chocolate chips, or leave plain!

Yield: 12 large muffins

Prep Time: 15 minutes

Cook: 15 minutes

Tessa's Recipe Rundown...

Taste: Loaded with sweet banana flavor and a touch of spice!
Texture: Perfectly fluffy yet moist, no gummy bits that stick to the roof of your mouth.
Ease: Ultra easy, these bake up in minutes.
Pros: Perfect go-to muffin recipe.
Cons: None!
Would I make this again? Absolutely, this recipe is on repeat.

Get ready to meet your new favorite muffin recipe: my Easy Bakery Style Banana Muffins.

When I was developing this recipe earlier this year, I gave our Handle the Heat Members early access to the recipe to let them test it in their own kitchens and share the feedback with me.

HTH Member Kelly said, “They were perfectly moist and my hubby kept commenting on how fluffy they were. I say ‘were’ because they are all gone now!”

Want to get on our membership waitlist for behind-the-scenes sneak peeks at delicious recipes like the one I’m sharing with you today? Join here.

The inspiration for this recipe came heavily from a recent issue of Cooks Illustrated which has been a longstanding source of inspiration for most of my career.

I made a few changes, including swapping out some of the oil for butter because butter… there’s no real explanation needed, but I do go into finer detail in the pink box below. I also added in some spices and brown sugar to boost the flavor.

What I love best about this recipe is that the muffins aren’t gummy or claggy. The texture doesn’t get stuck to the roof of your mouth and instead remains moist and fluffy. The best of both worlds!

Although this recipe is very simple, I’ve included tons of tips on the science of muffin baking in the pink box below. Read it to arm yourself with the answers to practically any muffin question you could have before trying out this recipe.

How to Make Bakery Style Banana Muffins

How ripe should bananas be for muffins?

Be sure to use overripe bananas for this recipe. The best bananas for baking should be very well speckled or even nearly black. This is important when baking Banana Bread, muffins, cake, or cupcakes!

Why use overripe bananas? Besides the fact that they’re not good for much else in the kitchen, overripe bananas are actually significantly sweeter and will contribute more banana flavor AND more moisture to the recipe.

If you use underripe bananas (and when I say ‘underripe,’ I mean for baking specifically), your muffins will be bland and dry.

comparison of ripe bananas for how to tell when bananas are ripe enough for baking muffins or bread

How do I make TALL banana muffins?

Tall muffin tip #1: Use bread flour!

Bread flour has a higher level of protein content than all-purpose flour. That extra protein will allow the flour to absorb more moisture and add more structure. The result? Extra tall muffins that are still super moist and tender!

What if I don’t have bread flour?

Although bread flour does work best, you can use all-purpose flour. If you’ve got it, opt for King Arthur AP flour which has a higher protein content.

Tall muffin tip #2: Bake at a high temperature!

In this recipe, we bake at a high temperature for 425°F the entire time to get tall beautiful muffins.

You may have seen techniques that call for an initial burst of heat and then require you to drop the temperature down. I personally don’t love this method because all it takes is one time when you forget to lower the temperature, resulting in a batch of scorched muffins.

Tall muffin tip #3: Fill your muffin cavities 3/4 full with batter!

For tall muffins that have a bit of a muffin top, you must fill your pan pretty full. For this recipe, I find that filling each cavity 3/4 full using a standard 12-cup muffin tin works beautifully.

However, if you want slightly smaller muffins or have a muffin pan with smaller cavities (each brand is different!), then feel free to fill the cavities 2/3 full. You’ll just need to fill 15 cavities across two pans.

How long to bake banana muffins:

This recipe was designed to bake at a higher temperature for a shorter period of time, just 14 to 15 minutes. Those overripe bananas help to keep the muffins moist instead of drying out in the hot oven.

How to avoid overbaking muffins:

Don’t use a dark colored nonstick pan when baking muffins. It simply conducts heat too aggressively and can lead to burnt bottoms or dry edges. My favorite pan for muffin baking is either this Wilton or this USA Pan.

Does an overnight rest of the batter work for this recipe?

Not perfectly.

If you’ve followed me for a little while, you may have seen my overnight muffin batter trick. Basically, for muffin recipes that use baking powder, if you cover the batter and allow it to rest overnight in the fridge, then the muffins will bake up extra tall and tender the next day. Check out my full article on How to Bake Tall Bakery Style Muffins here.

However, this recipe is a little different. These muffins call for both baking powder and baking soda. Baking powder is double acting so it activates upon being mixed with liquid and when it hits the heat of the oven. Baking soda only acts upon being mixed with something acidic (like brown sugar). The baking soda in the batter will lose strength the longer it sits before being baked.

For this reason, I don’t particularly recommend the overnight chill for this recipe. You can do it if it’ll make your life easier, but you’ll lose a little browning on the muffins while they bake. If you’re curious about learning more about baking soda vs. baking powder, click here!

How do I make moist banana muffins?

Follow the tips above for using overripe bananas for the best guarantee of moist muffins!

Use a combination of oil AND butter!

This is the second best bet. Use some oil for the sensation of moisture on the palate. This happens because oil is liquid at room temperature. It’s also my preference to use some melted butter so you get that beautiful distinct taste that only butter provides. This way, you get moistness and flavor!

Can I add nuts or chocolate chips to this recipe?

Yes! Feel free to add 3/4 cup (75 grams) of walnut halves or pecans that you chop after measuring. For best results, toast them first too! You can also add 1 cup (170 grams) chocolate chips.

How to store muffins:

Muffins can be stored in an airtight container for up to 3 days.

Can you freeze muffins?

Place cooled muffins on a baking sheet and freeze until solid. Remove them to an airtight container and freeze for up to 3 months. You can reheat in the microwave directly from the freezer (about 15 to 20 seconds) or thaw overnight in the fridge and reheat in the oven.

More Muffin Recipes You’ll Love:

Photos by Ashley McLaughlin.

5 from 22 votes

How to make
Easy Bakery Style Banana Muffins

Yield: 12 large muffins
Prep Time: 15 minutes
Cook Time: 15 minutes
Mile high moist and flavorful banana muffins are sure to become your new favorite recipe. Be sure to use very ripe bananas that are deeply spotted and almost black for moist and flavorful muffins. Add in nuts or chocolate chips, or leave plain!

Ingredients

  • 1 1/2 cups plus 2 tablespoons (205 grams) bread flour
  • 1 tablespoon baking powder*
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 3/4 teaspoon ground cinnamon, optional
  • 1/4 teaspoon ground nutmeg, optional
  • 1 1/2 cups (354 grams) mashed, very ripe bananas (about 3 large bananas)**
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (50 grams) light brown sugar
  • 2 tablespoons (28 grams) unsalted butter, melted and cooled
  • 1/4 cup (50 grams) vegetable or canola oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • OPTIONAL: 3/4 cup (75 grams) walnut halves or pecans, toasted and chopped OR 1 (170 grams) cup chocolate chips
  • Coarse sugar, for garnish if desired

Directions

  1. Preheat the oven to 425°F. Position an oven rack to the middle or upper middle position. Line a standard muffin tin with paper liners.

  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices if using.

  3. In a medium bowl, whisk together the bananas, sugars, butter, oil, eggs, and vanilla until well combined. Pour into the dry ingredients and stir until just barely combined. Stir in the nuts or chocolate chips, if using.
  4. Divide evenly among the muffin tin cups, filling each 3/4 full for large muffins. You can also make about 15 smaller muffins by filling the cavities of two pans just 2/3 full. Sprinkle each with a generous amount of coarse sugar for a crunchy shiny topping, if desired.
  5. Bake until golden brown and a toothpick inserted in the center comes out clean, about 14 to 15 minutes. Let cool in muffin pan for 5 to 10 minutes before removing to wire rack. Serve warm or at room temperature.
  6. Store in an airtight container for up to 3 days.

Recipe Video

Recipe Notes

*Reduce baking powder to 2 teaspoons if at high altitude.
**Be sure to use very ripe bananas that are deeply spotted and almost black for moist and flavorful muffins.
Recipe adapted from Cooks Illustrated.
Course: Breakfast
Cuisine: American
Keyword: banana muffins
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating




  1. #
    Ashwini — November 22, 2021 at 3:23 pm

    I’ve made this recipe two times now and LOVE it! I actually look forward to having overripe bananas so I can make this. Thank you for the detailed instructions, that has helped me a lot as I’m a new baker. If I made this in a bread pan would I need to do anything different?

    • #
      Emily — November 22, 2021 at 4:08 pm

      So happy you love this recipe, Ashwini! One of our readers had great success in making this into a bread pan. She commented that she still baked it at 425°F but for a total of 45 minutes. Just be sure to watch the time as every oven is different 🙂

  2. #
    Jamie — November 4, 2021 at 2:55 pm

    Yummy and easy. Always good hot out of the oven with lots of butte. And the toasted walnuts are a great addtion!

    • #
      Emily — November 5, 2021 at 9:37 am

      So glad you enjoyed your muffins, Jamie!

  3. #
    Beth Crutchleo — October 19, 2021 at 8:17 pm

    I wonder how these would turn out if I replaced the bananas with pumpkin?? Your thoughts??

  4. #
    Robin — September 29, 2021 at 9:43 pm

    Absolutely the best banana muffins I’ve made! Could not believe how fluffy they were! Have made them with and without choc chips, both delicious. I love how you give gram weights for everything, even the banana and oil, this makes it so easy to follow and get the right outcome 🙂

    • #
      Emily — September 30, 2021 at 9:19 am

      So happy to hear that, Robin!

  5. #
    Saray — September 27, 2021 at 8:16 pm

    First time baking the muffins let me tell you they are so delicious. They were so easy to bake and didn’t feel guilty of constantly having to throw ripe bananas. Thank you so much for sharing your recipe and tips.

    Saray

    • #
      Emily — September 28, 2021 at 10:50 am

      Wonderful! So happy you enjoyed this recipe 🙂

  6. #
    Liz — September 18, 2021 at 7:05 pm

    Such a good muffin recipe! So flavourful and so easy to make

    • #
      Emily — September 20, 2021 at 4:51 pm

      Happy to hear you enjoyed them, Liz! Thanks for the comment!

  7. #
    Susan Adams — September 17, 2021 at 2:27 pm

    Do you have the nutritional info for these muffins? (Minus nuts/c.chips) for 12 muffins

    • #
      Emily — September 20, 2021 at 4:08 pm

      Hi Susan, we actually don’t keep nutritional information on any of our recipes, hopefully someone else can help you out!

  8. #
    Robin Michaels — September 5, 2021 at 4:41 pm

    Yum! These were so delicious! Love the flavor and texture! I’ll definitely be making these often!

    • #
      Emily — September 7, 2021 at 3:38 pm

      So happy you enjoyed them, Robin 🙂

  9. #
    JG — September 3, 2021 at 11:48 am

    YUM! Had to use AP flour because didn’t have bread flour & still delish!

    • #
      Emily — September 6, 2021 at 9:15 am

      Glad you enjoyed them!

  10. #
    Daphnee — August 31, 2021 at 6:54 pm

    Just made these muffins, they are sooo fluffy. I just know they are going to be a hit with the kids.

    • #
      Emily — September 1, 2021 at 4:11 pm

      Hooray! So glad to hear this, Daphnee!

  11. #
    Dawn — August 30, 2021 at 4:52 pm

    I would like to make your Banana Muffin Recipe. I notice the recipe says to whisk the ingredients, so does the butter need to be melted or room temperature?

    • #
      Emily — August 31, 2021 at 8:22 am

      Hi Dawn! In the ingredients list, butter is noted that it needs to be melted and cooled. Once the butter has been melted and cooled, it’ll be an easy addition to whisk with the other wet ingredients 🙂 Hope that helps! Please let us know what you think when you make them!

      • #
        Dawn — August 31, 2021 at 1:26 pm

        I am sorry, I am not sure what happened, but I see your reply. Many thanks!!

  12. #
    Mayada — August 30, 2021 at 12:01 pm

    I made the muffins ,, they are the best
    Thanks a lot

    • #
      Emily — August 31, 2021 at 8:13 am

      Wonderful to hear!

  13. #
    Chris Germak — August 28, 2021 at 8:40 pm

    Very good recipe! I questioned the high temperature but it worked well. My oven is slower so it took 16 minutes. I used the spices and glad I did. Thank you!

    • #
      Emily — August 30, 2021 at 9:24 am

      So glad to hear that, Chris! Thanks for the comment 🙂

  14. #
    Megan — August 27, 2021 at 6:16 pm

    These are so fluffy and delicious. And my daughter loves!

    • #
      Emily — August 30, 2021 at 10:00 am

      Happy to hear they’re a family favorite!

  15. #
    Rita Zelig — August 27, 2021 at 11:26 am

    I have now made this as a loaf… VERY SUCCESSFULLY! For all who wish to do do;
    Butter & flour loaf pan. Still bake at 425 degrees Fahrenheit but for a total of 45 minutes. Loaf rises beautifully, crowns & remains crowned! It is exceptionally light & fluffy. I made a small change to the spices used. I did indeed use cinnamon, only 1/4 tsp. I used 1/4 tsp each of nutmeg & ground Ginger. The Ginger seems to bring out more banana flavour! And as everyone knows my aversion to vanilla…I used 1/2 tsp White Bacardi, 1/4 tsp pure almond extract & 1/4 tsp rosewater. The combination of those 3 flavours also enhanced the sweetness of the banana flavour. Another rousing hit by Tessa…with or WITHOUT my incessant need to change things!

    • #
      Emily — August 30, 2021 at 9:17 am

      Thank you so much for posting the timing, Rita, and for your feedback! Love your extract additions 🙂

  16. #
    Rita Zelig — August 27, 2021 at 10:33 am

    I love this recipe! Just have to question how long to bake if I made it as a loaf? Temp the same as well?

    • #
      Emily — August 30, 2021 at 9:15 am

      Just saw in the Facebook group that you had success in making this recipe as a loaf, yay!

  17. #
    Gervone — August 26, 2021 at 10:47 pm

    I made this with my 3 years old nephew the other day. This recipe is so simple and straightforward so he could get involve in the making. We had so much fun! The muffin turns out to be so moist and fluffy. Is the fluffiest muffin I ever made!

    • #
      Emily — August 27, 2021 at 8:32 am

      So fun!! Happy to hear you both had a great time baking together and enjoyed your fluffiest muffins yet! Yay!!

  18. #
    Lauren — August 26, 2021 at 8:45 pm

    So soft & moist but perfectly baked on the outside! Easy to make, customize & enjoy!

    • #
      Emily — August 27, 2021 at 8:33 am

      Glad to hear you love this recipe, Lauren!

  19. #
    Carol Lange — August 24, 2021 at 6:19 am

    Easy and delicious! Looked so professional ⚜️

  20. #
    Anand — August 22, 2021 at 10:45 pm

    Hi Tessa,
    Have been following your wonder recipes since last many years, and am happy to say that I am a bof fan of your baking
    Have a small question on this recipe.
    Can I use all purpose flour instead of bread flour, since its difficult to find one in place where i live.

    Pls. do advise.
    Have a blessed day.

    Best
    Anand

    • #
      Emily — August 23, 2021 at 10:03 am

      Hi Anand, please check out the pink tip box above the recipe for more details regarding flour 🙂

  21. #
    Joan — August 22, 2021 at 11:36 am

    This recipe is soooo good!!! Love the muffins, they are crazy delicious. Will definitely make another batch soon. Thank you for sharing this wonderful recipe.

    • #
      Emily — August 23, 2021 at 10:08 am

      YAY! So excited to hear that, Joan!

  22. #
    Deanna — August 21, 2021 at 9:58 am

    The best muffins ever! Nice and firm on the outside with a soft fluffy filling. Perfect addition of spices to the banana. Will be making these on repeat for a long time and trying with different mix ins.

    • #
      Emily — August 23, 2021 at 9:55 am

      So happy you loved this recipe, Deanna! Thanks for the comment 🙂

  23. #
    Joan — August 20, 2021 at 7:01 pm

    These are perfect! I used APF coz I don’t have bread flour on hand but it was still so good. Made it with walnuts and the other half with dark chocolate chip, both were great. Now I have a go to recipe for banana muffins,,,thank you so much ❤️

    • #
      Emily — August 23, 2021 at 9:54 am

      Wonderful! So happy to hear AP flour worked great for you 🙂

  24. #
    sharon michael — August 20, 2021 at 1:19 pm

    How many calories do these have

    • #
      Emily — August 20, 2021 at 2:22 pm

      Hi Sharon, we don’t count calories on any of our recipes. I’m sorry I can’t help further!

  25. #
    BRIANNA NEWSOM — August 20, 2021 at 12:45 pm

    These are AMAZING! I absolutly love these and are so easy to make! Will be making these again and again! Thank you for the great recipe! If I could give a higher star rating I would!

    • #
      Emily — August 20, 2021 at 4:30 pm

      Hooray!! Wonderful to hear you love this recipe so much, Brianna!

  26. #
    JJ — August 20, 2021 at 12:29 pm

    Forgot to take a picture, but oh my goodness… These are hands down the best muffins I’ve ever had. Will definitely have this recipe on repeat!

    • #
      Emily — August 20, 2021 at 4:17 pm

      Hooray!! So excited to hear that, JJ!

  27. #
    Lauren Zeimet — August 20, 2021 at 12:27 pm

    These are the BEST banana muffins I have ever had. Didn’t have liners on hand so I sprayed my muffin tin really well and that worked just fine. I also added chocolate chips (half semisweet/half milk chocolate). Definitely making these again!

    • #
      Emily — August 20, 2021 at 4:18 pm

      Wonderful to hear how much you love them, Lauren! So glad spraying the tin worked perfectly 🙂

  28. #
    Emma H. — August 20, 2021 at 6:14 am

    These banana muffins are DELISH!
    The moistness and overall flavor really set this recipe apart from me. The cinnamon and nutmeg are subtle, but they really add some warmth. The muffins are just so soft and moist, too. I also added pecans to mine and will do that again, but I know these would taste great with walnuts, chocolate chips, etc.
    I’ve kept these in an airtight container in the fridge for the last couple days, and they’re as good now as they were the day they were baked. This will probably be my forever banana nut recipe.
    Thank you so much for sharing, Tessa!

    • #
      Emily — August 20, 2021 at 4:27 pm

      YAY! So excited to hear how much you love them, Emma! I agree, they keep their moistness perfectly if stored properly (I think I got up to four days with amazing flavor and texture!). Thanks for the rave review!

  29. #
    Richelle — August 19, 2021 at 8:03 pm

    Fast, easy, and crazy delicious! Great banana flavor. The butter in the batter adds a delicious richness that I don’t find in other muffin recipes. The muffin top has a delightful crunch that contrasts with the soft, fluffy interior beautifully. Thanks, HtH!

    • #
      Emily — August 20, 2021 at 4:23 pm

      So glad to hear this, Richelle! You described them perfectly, and now I need to go make another batch haha! Thanks for the wonderful comment 🙂

  30. #
    Zainab — August 19, 2021 at 3:24 am

    Thanks for the recipe.
    Sounds delicious..
    I’m thinking of adding swirls of biscoff spread.
    Question..
    I have bananas that went black so I put them in the freezer. Do you think I can thaw and use them for baking or it won’t be as good?

    • #
      Emily — August 19, 2021 at 3:23 pm

      Ooo let us know how it goes with the swirls of biscoff spread, that sounds delicious! Yes! You can use frozen bananas-just thaw them out, drain the extra moisture, and they’ll be perfect 🙂

  31. #
    Cindy — August 18, 2021 at 9:50 pm

    If I wanted to use a cookie scoop to evenly portion the batter into a standard muffin pan, what size would you recommend?

    • #
      Emily — August 19, 2021 at 3:21 pm

      Hi Cindy! We used a large scoop, which is 3 tablespoons, or size 20. You may need to add a bit more or less than that depending on the size of muffins you’d like (see the pink tip box above the recipe for more details). Hope that helps! Be sure to let us know what you think of these muffins! 🙂

  32. #
    Amanda Bouchard — August 18, 2021 at 11:08 am

    Love these muffins! They have a wonderful crisp edge the day they’re bake and then soften to this lovely fluffy texture so they’re just as good the next day! I always add a handful of mini chocolate chips and the kids love them!

    • #
      Emily — August 19, 2021 at 3:14 pm

      So glad you’re enjoying this recipe, Amanda! These are a winner in my book too-love how fluffy they are!

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