Go Back
–+ servings
Close-up of a perfectly domed, moist Banana Muffin topped with coarse sugar crystals.

Banana Muffins (Bakery Style)

This recipe makes tall, bakery-style banana muffins with a slight dome top. The method uses high heat initially to help the muffins rise quickly.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups plus 2 tablespoons Bread flour (205 grams)
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Fine sea salt
  • 3/4 teaspoon Ground cinnamon optional
  • 1/4 teaspoon Ground nutmeg optional
Wet Ingredients & Mix-ins
  • 1.5 cups Mashed, very ripe bananas (about 3 large bananas, 354 grams)
  • 1/2 cup Granulated sugar (100 grams)
  • 1/4 cup Light brown sugar (50 grams)
  • 2 tablespoons Unsalted butter melted and cooled (28 grams)
  • 1/4 cup Vegetable or canola oil (50 grams)
  • 2 large Eggs
  • 1 teaspoon Vanilla extract
  • 3/4 cup Walnut halves or pecans toasted and chopped, OR 1 cup chocolate chips (170 grams)
Garnish
  • As needed Coarse sugar for garnish if desired

Equipment

  • Standard muffin tin
  • Paper liners
  • Large bowl
  • Medium bowl

Method
 

  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 you are using them.
  3. In a medium bowl, whisk together the bananas, sugars, butter, oil, eggs, and vanilla until they are well combined. Pour this mixture into the dry ingredients and stir until they are just barely combined. Stir in the nuts or chocolate chips, if you are using them.
  4. Divide the batter 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 the muffins cool in the pan for 5 to 10 minutes before removing them to a wire rack. Serve warm or at room temperature.
  6. Store the muffins in an airtight container for up to 3 days.

Notes

To get the tallest domes, make sure your oven is fully preheated to 425°F before placing the muffins inside. The initial high heat causes a rapid rise. You can use slightly less ripe bananas, but very ripe bananas provide the best flavor and moisture.

Tried this recipe?

Let us know how it was!