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Banana Muffin Recipe

Easy Banana Muffins

These soft, buttery banana muffins are spiced with cinnamon and ready in just 30 minutes. Made with ripe bananas and basic pantry ingredients, they're perfect for breakfast or snacks. The two-temperature baking method creates beautiful bakery-style domed tops every time.
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Prep Time 10 minutes
Cook Time 23 minutes
Cooling Time 5 minutes
Total Time 33 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour spooned and leveled
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
Wet Ingredients
  • 1 1/2 cups mashed ripe bananas about 3 large bananas
  • 6 tablespoons unsalted butter melted
  • 2/3 cup packed brown sugar light or dark
  • 1 large egg room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons milk any type
Optional Add-ins
  • 1 cup chopped walnuts or chocolate chips optional

Equipment

  • 12-cup muffin tin
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Wire Cooling Rack

Method
 

  1. Preheat oven to 425°F (218°C). Spray a 12-cup muffin tin with nonstick spray or line with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, mash the bananas until smooth. Add melted butter, brown sugar, egg, vanilla extract, and milk. Mix until well combined.
  4. Pour the dry ingredients into the wet ingredients and gently fold together until just combined. Don't overmix. If using nuts or chocolate chips, fold them in now.
  5. Divide batter evenly among muffin cups, filling each to the top for tall, bakery-style muffins.
  6. Bake for 5 minutes at 425°F, then reduce temperature to 350°F (177°C) without opening the oven door. Continue baking for 16-18 minutes until tops are golden and a toothpick inserted in center comes out clean.
  7. Cool muffins in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Storage: Store covered at room temperature for 3 days or refrigerate for up to 1 week. Freeze for up to 3 months.
Flour Substitution: You can use whole wheat flour for half or all of the all-purpose flour. Add an extra tablespoon of milk if using all whole wheat.
Banana Tips: The riper and spottier your bananas, the better! Frozen bananas work too - just thaw and drain excess liquid first.
Why Start at High Heat: The initial 425°F temperature creates a burst of steam that helps the muffins rise tall with beautiful domed tops.