Banana Muffins Recipe
These incredibly moist bakery-style banana muffins are soft, fluffy, perfectly sweet, and bursting with real banana flavor. Made with ripe bananas, melted butter, brown sugar, and sour cream, they're the perfect breakfast, snack, or afternoon treat. Beautiful domed tops and a tender crumb make these taste just like they came from your favorite bakery.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (250g) or gluten-free flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
Wet Ingredients
- 3 large very ripe bananas (about 1½ cups mashed)
- ½ cup unsalted butter (113g) melted, slightly cooled
- ½ cup granulated sugar (100g)
- ¼ cup dark brown sugar (50g)
- 2 large eggs room temperature
- 2 tsp vanilla extract
- ½ cup sour cream (or full-fat Greek yogurt), room temperature
Optional Mix-Ins
- ¾ cup chopped walnuts
- ¾ cup chopped pecans
- 1 cup semi-sweet chocolate chips
- 1 cup blueberries
- ½ cup shredded coconut
Optional Topping
- 2 tbsp coarse turbinado sugar
- Extra chocolate chips or chopped nuts
Instructions
- Preheat oven to 425°F. Line a 12-cup muffin pan with paper liners or lightly grease with baking spray.
- Mash the bananas until mostly smooth in a large mixing bowl.
- Whisk together dry ingredients in a large bowl. Set aside.
- Whisk together wet ingredients.
- Fold the dry ingredients into the wet ingredients.
- Mix only until no dry flour remains. Do not overmix. Fold in any desired mix-ins.
- Divide batter evenly between the muffin cups, filling each nearly to the top. Sprinkle with coarse sugar if desired.
- Bake at 425°F for 5 minutes. Without opening the oven, reduce oven temperature to 350°F.
- Continue baking another 14–17 minutes, until a toothpick comes out with just a few moist crumbs.
- Cool inside the pan for 5 minutes. Transfer to a wire rack to cool completely.
- Serve warm with butter or enjoy as is.
Notes
Notes
- Use room-temperature eggs for the fluffiest texture.
- Sour cream can be replaced with Greek yogurt.
- Frozen bananas work beautifully after thawing.
- Add extra chocolate chips to the tops before baking for bakery-style presentation.
- These muffins taste even better the next day.
Nutritional Information
Serving Size: 1 muffin Yield: 12 muffins| Nutrient | Per Muffin |
|---|---|
| Calories | 248 |
| Carbohydrates | 34g |
| Protein | 4g |
| Fat | 10g |
| Saturated Fat | 6g |
| Unsaturated Fat | 3g |
| Cholesterol | 50mg |
| Sodium | 220mg |
| Potassium | 180mg |
| Fiber | 2g |
| Sugar | 17g |
| Vitamin A | 6% DV |
| Vitamin C | 4% DV |
| Calcium | 5% DV |
| Iron | 7% DV |