Banana Muffins

Banana muffins made with a one-bowl method for tall, domed, bakery-style tops. These easy banana muffins bake in 30 minutes with a golden, slightly crackled surface and a moist, dense banana crumb.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 12 servings

Course: Breakfast, Snack

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

Banana muffin base

3 ripe bananas, mashed Mash until mostly smooth.
0.3333333333 cup butter, melted
0.75 cup sugar
1 large egg
1 tsp vanilla extract
0.3333333333 cup milk
1.5 cup all-purpose flour
1 tsp baking powder
0.5 tsp baking soda
0.5 tsp cinnamon
0.25 tsp salt
0.5 cup chocolate chips or walnuts Optional mix-ins; fold in with the flour.

Equipment

1 sheet pan

Method

Preheat and prepare the tin

Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners. This sets up a hot bake for domed, golden muffins.

Mix wet ingredients

Whisk melted butter, sugar, egg, vanilla, and milk into the mashed bananas until smooth. The batter should look fully combined with no banana lumps.

Combine dry ingredients

Fold in flour, baking powder, baking soda, cinnamon, and salt until just combined. Fold in any mix-ins, stopping as soon as you don’t see dry streaks.

Fill and top

Divide batter evenly among the muffin cups, filling each about 3/4 full. Keep the tops consistent so they dome evenly.

Bake

Sprinkle sugar on top of each muffin for a crunch if desired. Bake for 18–22 minutes until domed, golden, and a toothpick comes out clean, with a slightly crackled top.

Notes

For taller, bakery-style domes, avoid overmixing after the flour goes in—fold until just combined. Store muffins in an airtight container for up to 3 days at room temperature; refrigerate up to 5 days if needed. Freeze up to 2 months. For a lighter option, use a 1:1 baking gluten-free all-purpose flour blend to replace the all-purpose flour (texture will be slightly less dense).