Easy Bakery Style Banana Muffins
User Reviews
4.9
Easy Bakery Style Banana Muffins
Description
This banana muffin recipe uses very ripe bananas as the primary moistening and flavor agent. The dry ingredients include bread flour for structure, baking powder and soda for leavening, salt, and optional cinnamon and nutmeg spices. The wet mix incorporates both melted butter and oil along with sugars, eggs, and vanilla for richness and balanced sweetness.
Batter is combined carefully to avoid overmixing for a tender crumb. Muffins are portioned to fill cupcake liners about three-quarters full, then optionally topped with coarse sugar for a crunchy, shiny crust. They bake at a comparatively high temperature to achieve a golden exterior in about 14-15 minutes.
These muffins work as breakfast treats or snacks and store well for several days sealed tightly. They can be made with nuts or chocolate chips for extra flavor and texture. Using deeply ripe bananas is key to moistness and natural sweetness.
Ingredients
- 1 1/2 cups bread flour 205 grams plus 2 tablespoons
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt fine
- 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 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 oil or canola oil, 50 grams
- 2 egg large
- 1 teaspoon vanilla extract
- walnut halves or pecans, toasted and chopped; or chocolate chips; optional; 3/4 cup or 1 cup (170 grams) chocolate chips
- coarse sugar for garnish if desired
Instructions
- 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.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices if using.
- 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.
- 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.
- 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.
- Store in an airtight container for up to 3 days.
Notes
- Use very ripe, deeply spotted bananas for the best moistness and flavor.
- Reduce baking powder to 2 teaspoons when baking at high altitudes to avoid excessive rising.
- This recipe is adapted from Cooks Illustrated for reliable bakery-style texture.
User Reviews
Overall Rating
4.9
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