Got overripe bananas and craving moist banana muffins? Then you need my bakery-style banana bread muffins recipe!
If you like this recipe, check out my Protein Blueberry Muffins next!
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I’m on a baking kick this year. Specifically muffins this month because I got a new muffin tin that I love! I needed a good banana bread recipe on my website. Banana baked goods always remind me of my daughter. We called her ‘Hannah Banana’ sometimes when she was growing up. And even now as a freshman in college. She’s still sweet, like these muffins.
These are big, tender muffins with a crunchy streusel topping. I like finely chopped nuts in my banana muffins. But I’m not calling these banana nut muffins. I always want you to have the freedom to bake your favorite treat. You can fill these moist banana muffins with mini chocolate chips, fresh blueberries, or just leave them plain.
More favorite muffin recipes
Ingredients for banana bread muffins
- Bananas – Use overripe bananas. Mash them well with a fork and then measure the quantity. You need about 1 1/2 cups of mashed bananas. Two large or three medium bananas should work.
- Dry Ingredients – Flour, cinnamon, baking powder, baking soda and salt.
- Wet Ingredients – Light brown sugar, granulated white sugar, eggs, unsalted butter, sour cream and vanilla extract.
- Streusel – Just three ingredients for this topping – flour, brown sugar and melted butter. It’s optional but I really think it elevates these muffins.
- Add-Ins – I stirred in 3/4 cup of finely chopped pecans. Alternate ingredients to add to your muffin batter would be –
- a cup of chocolate chips
- or try Reese’s peanut butter chips
- fresh blueberries
- fresh chopped cranberries and orange zest
Instructions for banana muffin recipe
Make the streusel topping. In a medium bowl, stir together the flour and brown sugar. Then stir in the melted butter until it’s crumbly. Set aside. Peel and mash the bananas.
In a large mixing bowl whisk together the flour, cinnamon, baking powder, baking soda and salt. Add the chopped pecans and toss to coat.
In a separate bowl, whisk together the mashed bananas, eggs, melted butter, brown and white sugars and vanilla until smooth.
Pour the wet ingredients into the bowl with the flour mixture and pecans. Use a rubber spatula to gently mix until combined.
Use a 1/4-cup capacity measuring scoop to fill 12 paper muffin liners in a muffin tin. Then top each muffin with a heaping tablespoon of the prepared streusel mixture.
Bake at 425 degrees F for 7 minutes. Without opening the oven door, reduce the heat to 350 degrees F. Bake for an additional 13-15 minutes.
For full recipe, keep scrolling for my free printable recipe card.
Expert tips
- Tools matter when baking muffins! These folded paper muffin liners are a game changer. They provide more surface area for the muffin batter to hold onto and rise. Versus spreading flat and sticking to the muffin pan.
- Avoid over mixing the muffin batter to avoid a tough muffin!
- A higher temperature at the start helps the muffins to rise better.
- Don’t guess when filling your muffin liners. Fill each liner with 4 tablespoons of batter. Four tablespoons is equal to one quarter cup of batter.
Serving suggestions
Spread these muffins with softened butter, peanut butter or even Nutella. Serve them with your favorite coffee. Or make a batch as part of a hearty breakfast –
Storage directions
Muffins will stay fresh in an airtight container at room temperature for up to four days. You can freeze them too. Wrap individually in plastic wrap. Then store in a freezer-safe container for up to three months.
Kitchen tools
- I swear by this brand of nonstick muffin pan now (not sponsored)
- These tulip style muffin liners make baking muffins fool proof
- A 4-tablespoon capacity muffin scoop is a must for making bakery-style muffins at home
Banana Bread Muffins
Ingredients
Streusel Topping
- 1/3 cup all-purpose flour
- 1/3 cup light brown sugar
- 3 tbsp butter melted
Banana Muffins
- 1 1/2 cups mashed ripe bananas
- 8 tbsp butter melted
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/4 cup sour cream
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup pecans finely chopped
Instructions
Streusel Topping
- In a clean bowl, whisk together the 1/3 cup flour and 1/3 cup brown sugar.
- Add the three tablespoons of melted butter and stir until well mixed and crumbly.
- Keep in the refrigerator until ready to use.
Banana Muffins
- Preheat oven to 425°F and line a 12-cup standard muffin pan with paper liners.
- In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt. Add the pecans and lightly toss to coat the chopped pecans in the flour mixture.
- In a separate bowl, whisk together the mashed bananas, eggs, melted butter, sour cream, brown sugar, white sugar and vanilla until very smooth.
- Pour the wet ingredients into the large bowl with the flour and pecan mixture. Use a rubber spatula to gently mix until the ingredients are just combined and no streaks of flour remain.
- Use a 4-tablespoon capacity muffin scoop to fill 12 paper muffin liners.
- Evenly top each muffin with a generous tablespoonful of streusel topping.
- Bake the muffins for 7 minutes at 425 degrees F. Without opening the oven door, lower the temperature to 350 degrees and continue baking for 3 minutes.
- Rotate the muffin pan from front to back and continue to bake at 350 for 10-12 more minutes. The muffins should spring back when lightly touched on top when they are done.
- Allow the muffins to cool in the pan for 5-10 minutes. They are delicious warm! Or cool completely on a wire rack for an additional 20 minutes.
Notes
Nutrition
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