These irresistibly moist banana muffins feature perfectly ripe bananas blended into a tender crumb that’s topped with a subtle streusel crust. With hints of vanilla and cinnamon, each bite delivers natural sweetness and comforting warmth. Whether enjoyed for breakfast or as an afternoon snack, these bakery-style muffins will have everyone reaching for seconds.
Banana muffins are a timeless classic that transcends generations, beloved for their simplicity and delicious flavor. Originating from American home baking traditions, these muffins became a staple way to use overripe bananas while creating an indulgent treat. The beauty of banana muffins lies in their versatility—they’re equally at home on a weekday breakfast table or as an elegant addition to a brunch spread.
What makes this recipe truly special is the perfect balance of moisture and structure, achieved through properly ripened bananas and quality ingredients. These muffins stay fresh for days, making them ideal for meal prepping or gifting to friends and family. The subtle spice of cinnamon and warmth of vanilla create a sophisticated flavor profile that feels homemade and comforting.
Why You’ll Love This Recipe
- Incredibly moist and tender crumb that stays fresh for days, making them perfect for meal prep
- Simple, pantry-staple ingredients requiring no special equipment or advanced baking skills
- Naturally sweetened with ripe bananas and customizable with add-ins like chocolate chips or nuts
- Perfect breakfast, snack, or dessert option that appeals to both adults and children alike
Ingredients
2 cups all-purpose flour (measured and leveled)
3 medium ripe bananas (very ripe with brown spots, peeled and mashed)
3/4 cup granulated sugar (for sweetness and moisture)
1/3 cup butter (unsalted, melted)
2 large eggs (room temperature)
1.5 teaspoons vanilla extract (pure vanilla extract)
1 teaspoon baking soda (for leavening)
1/2 teaspoon salt (enhances flavor)
1/2 teaspoon ground cinnamon (warm spice)
1/4 teaspoon nutmeg (optional, adds depth)
1/2 cup sour cream or Greek yogurt (adds tanginess and moisture)
3 tablespoons brown sugar (for streusel topping)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with cooking spray. This prevents sticking and ensures even browning. Set the prepared tin aside while you gather your remaining ingredients.
💡 Using paper liners makes cleanup easier and allows muffins to release cleanly from the pan
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Mix thoroughly to distribute the leavening agents and spices evenly throughout the flour. This ensures your muffins rise uniformly and have consistent flavor in every bite.
💡 Sifting the dry ingredients is optional but helps eliminate lumps for a tender crumb
In a large bowl, mash the ripe bananas with a fork until mostly smooth with some small chunks remaining for texture. Add the melted butter, sugar, eggs, vanilla extract, and sour cream to the mashed bananas. Whisk everything together until well combined and smooth, about 1 minute.
💡 Very ripe bananas with brown spots contain more natural sugars and provide better flavor and moisture
Pour the wet ingredients into the bowl with dry ingredients, and gently fold everything together using a spatula or wooden spoon. Stir until just combined—do not overmix, as this can lead to tough, dense muffins. A few small flour streaks are perfectly fine and actually desirable.
💡 Overmixing develops gluten, resulting in chewy rather than tender muffins; stop as soon as dry ingredients disappear
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Use an ice cream scoop or spoon for consistent portions. Wipe the rim of the muffin tin with a damp towel to prevent any batter drips from creating a messy appearance.
💡 Filling cups evenly ensures all muffins bake at the same rate and have similar sizes
In a small bowl, combine the brown sugar with a pinch of cinnamon if desired. Sprinkle this mixture generously over each muffin, about one teaspoon per muffin. The streusel creates a delightful crunch and adds visual appeal to your finished muffins.
💡 For extra crunch, add 2 tablespoons of chopped walnuts or pecans to the streusel mixture
Place the muffin tin in the preheated oven and bake for 20-22 minutes, until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. The tops should be golden brown and feel set when lightly touched. Watch for this visual cue as ovens vary in temperature.
💡 If the tops brown too quickly, loosely tent with aluminum foil for the last 5 minutes of baking
Remove the muffin tin from the oven and let cool for 5 minutes before transferring the muffins to a wire cooling rack. Allow them to cool completely, about 20 minutes, before serving. This cooling time allows the structure to set properly and makes them easier to handle.
💡 Warm muffins are delicious with a pat of butter, while cooled muffins are perfect for storing and transporting
👨🍳 Chef’s Notes
The secret to extraordinary banana muffins is using genuinely overripe bananas with brown spotting, as they contain more natural sugars and break down more easily for a moist crumb. I always add sour cream or Greek yogurt to the batter, which adds tanginess that balances the sweetness and contributes to incredible moisture retention. Room temperature eggs and melted butter combine more smoothly with the wet ingredients, creating a homogeneous batter without overmixing. Finally, slightly underbaking by 30 seconds keeps muffins tender rather than cake-like—a toothpick with just a few moist crumbs is your perfect endpoint.
Classic Banana Muffins
These irresistibly moist banana muffins feature perfectly ripe bananas blended into a tender crumb that’s topped with a …
Ingredients
- • 2 cups all-purpose flour
- • 3 medium ripe bananas
- • 3/4 cup granulated sugar
- • 1/3 cup butter
- • 2 large eggs
- • 1.5 teaspoons vanilla extract
- • 1 teaspoon baking soda
- • 1/2 teaspoon salt
- • 1/2 teaspoon ground cinnamon
- • 1/4 teaspoon nutmeg
- • 1/2 cup sour cream or Greek yogurt
- • 3 tablespoons brown sugar
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with cooking spray. This prevents sticking and ensures even browning. Set the prepared tin aside while you gather your remaining ingredients.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Mix thoroughly to distribute the leavening agents and spices evenly throughout the flour. This ensures your muffins rise uniformly and have consistent flavor in every bite.
- In a large bowl, mash the ripe bananas with a fork until mostly smooth with some small chunks remaining for texture. Add the melted butter, sugar, eggs, vanilla extract, and sour cream to the mashed bananas. Whisk everything together until well combined and smooth, about 1 minute.
- Pour the wet ingredients into the bowl with dry ingredients, and gently fold everything together using a spatula or wooden spoon. Stir until just combined—do not overmix, as this can lead to tough, dense muffins. A few small flour streaks are perfectly fine and actually desirable.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Use an ice cream scoop or spoon for consistent portions. Wipe the rim of the muffin tin with a damp towel to prevent any batter drips from creating a messy appearance.
- In a small bowl, combine the brown sugar with a pinch of cinnamon if desired. Sprinkle this mixture generously over each muffin, about one teaspoon per muffin. The streusel creates a delightful crunch and adds visual appeal to your finished muffins.
- Place the muffin tin in the preheated oven and bake for 20-22 minutes, until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. The tops should be golden brown and feel set when lightly touched. Watch for this visual cue as ovens vary in temperature.
- Remove the muffin tin from the oven and let cool for 5 minutes before transferring the muffins to a wire cooling rack. Allow them to cool completely, about 20 minutes, before serving. This cooling time allows the structure to set properly and makes them easier to handle.
