moist banana muffins

Light, moist and super quick to make. Your solution to your over ripe bananas which have been oven roasted.

Moist and Easy Banana Muffins

all-purpose flour

baking powder

baking soda

salt

cinnamon

brown sugar

3-4 oven roasted, overly ripe bananas (you should get about 1 1/2 cups)

vegetable oil

vanilla extract

dark chocolate chips (optional)

peanut butter chips (optional)

Preheat the oven to 375℉/190℃. Position rack to middle.

Paper line 12 muffin cups.

In a large mixing bowl, sift together dry ingredients. Whisk in the brown sugar. Set aside.

In another bowl, mash the bananas.

Beat in egg,oil and vanilla. Mix well.

Add the wet mixture all at once to the dry ingredients. Stir just until moistened.

Gently fold the chocolate chips (if using).

Fill muffin liners 3/4 full.

Bake for 20-25 minutes or until top bounces back when lightly touched.

https://embed.mediavine.com/videos/khdszjngesanmixzgfzh

This moist and easy banana muffins recipe will end your search for the best banana muffins ever.

Easy Banana Muffins

These banana crumb muffins are soft, sweet, and finished with a crunchy cinnamon streusel topping. Quick to make and always a crowd-pleaser!

Banana Crumb Muffins (Moist, Fluffy &amp; Extra Cinnamon Crumble)

(250 grams) all-purpose flour

½ tsp baking powder

½ tsp baking soda

cinnamon (optional but enhances banana flavor)

(150 grams) granulated white sugar

(50 grams) light brown sugar

(113 grams) salted butter

tbsp neutral oil (canola, vegetable, avocado etc)

eggs (room temperature)

(225 grams) mashed overripe banana (about 3-4 bananas)

(76 grams) sour cream (room temperature)

tsp vanilla extract

(125 grams) all-purpose flour

tbsp (72 grams) light brown sugar

(50 grams) granulated sugar

(113 grams) cold salted butter (cubed)

vanilla bean paste

Preheat

Preheat oven to 425°F (218°C). Line a muffin tin with liners or grease well.

Mix 1 cup flour, 6 tbsp brown sugar, ¼ cup granulated white sugar, 2 tsp cinnamon and pinch of salt.

Cut in cold butter until chunky crumbs form. Stir in vanilla paste if using. Refrigerate to keep cold while we prepare the batter.

Cinnamon Crumble:

Whisk

In a large bowl, whisk together flour, baking powder, baking soda, salt, white and brown sugar and cinnamon.

In the same bowl, add in the melted butter, oil, eggs, mashed banana, sour cream and vanilla. Whisk until combined.

Banana Muffin Batter:

Fill

Fill muffin cups all the way to the top. Take the streusel mixture, squeeze it into clumps, and generously sprinkle over the muffins to form a thick crumble layer. 

Bake

Bake at 425°F for 5 minutes, then reduce to 350°F and bake an additional 10–15 minutes, or until domed and a toothpick comes out clean

Cool

Cool in the pan for 5 minutes, then transfer to a wire rack.

Assemble:

I made these this morning at 6am before work. So delicious. You are my favorite TikTok baker. I look forward to trying more of your recipes.

Can I use previously frozen bananas? I free when I don't have time to use them right away.

Nice big muffins that are so moist and yummy! I doubled the recipe, and this was my first time making them, because I have so much confidence in his recipes. That was a good decision. My in-laws (who I love) will be getting some, my wife’s grandma, and we are taking some on a road trip with us. Get to baking!

My crumble came out brown, do you know what I did wrong?
Also did you add like white powder on top after?

Amazing! Cooking them on a higher temp for the 1st 5 minutes REALLY does help. I know 1st hand because I have a small oven and got lazy with my second batch and just cooked them at 400 for 16 minutes and they were not nearly as tall and soft as the 1st batch that I followed the instructions on. Follow the instructions, you won’t be sorry! I added nuts to mine but other than that, no other changes in the 1st batch. All of them were yummy, just the 1st batch was absolutely perfect!

So yummy!! Approved by everyone in the household, even my picky 2 year old who is hesitant to try anything new and usually decides he doesn’t like it before he even tastes it (and yes, he turns down bakery often); he said, “mmmm” after every bite!

This recipe was super easy to follow and turned out amazing! You are a genius curly chef and have a forever fan in me!

What is the time or temperature adjustment for mini muffins?

My comment was erased then I left the other day. The butter has a discrepancy and the printed recipe and the video. What is the correct amount for butter in the batter? Thank you! Made them with a half a cup and they turned out just fine.

Absolutely wonderful!
The best I have made.

https://videos.scriptwrapper.com/25544/LjxjIkTBDS6FHwW77XH0/original/video.mp4

Watch how to make these banana crumb muffins from start to finish! In this step-by-step video, I’ll show you how to create soft, fluffy banana muffins topped with an irresistible buttery cinnamon crumble. From mixing the batter to getting those golden, bakery-style muffin tops, this tutorial walks you through every detail so your muffins turn out perfect every time.

Banana Crumb Muffins with Cinnamon Crumble (Soft & Fluffy)

These moist and fluffy banana muffins are bursting with banana flavor and perfect for breakfast or snacking. Made with simple ingredients and bakery-style domes, they’re easy to customize with chocolate chips or nuts.

Bakery-Style Banana Muffins

(77 grams) sour cream (room temperature)

chocolate

(88 grams) chopped walnuts

light brown sugar (or turbinado sugar sugar

Stir

Stir in chocolate chips or nuts if using.

Fill muffin cups all the way to the top. Sprinkle with cinnamon-sugar topping or extra chips/nuts if desired.

Bake at 425°F for 5 minutes, then reduce to 350°F and bake an additional 10–12 minutes, or until domed and a toothpick comes out clean.

I have NEVER made banana muffins this good.....moist and fluffy.......amazing!!!!! Thank you so much.

Best banana muffins ever!! I think I’ll try them in a loaf pan next time.

I am visiting my son and daughter in-law along with my granddaughter in Mexico and I got some really ripe bananas. Came across your recipe. I substituted vegan butter and 3 egg whites they turned out fabulous. Everybody loved them.
Thank you

These are my go to. My older parents live with us and I often make these early and pop them over before they get out of bed. Sometimes I use Greek yogurt to up the protein content for them. Thank you!!!

Best muffins ever! I used ratio Greek yogurt(vanilla). My muffins were moist, and delectable. Thank you for sharing with us!

I expected these to be just regular banana muffins, but they were definitely moist, and so very flavorful! I followed the recipe exactly, and without any additions or toppings, just to test the base recipe. So very delicious. My husband ate three right out of the oven. 
Thank you for this delicious recipe!

I'm an experienced baker,  so I did my usual substitutions but used Justin's recipe as a guide.   Room temp eggs ( are you kidding me?), a couple of overripe bananas plus a couple I had stashed in the freezer (defrost already!), subbed coconut milk yogurt for the sour cream,  and used all canola oil (there's no butter left in the house after Thanksgiving!).  I also added some chocolate chips.   It made 12 regular muffins plus 3 muffin tops.  These are absolutely delicious... light and fluffy and yummy.  Justin...I love your reels, and you're a baking genius!

Hi Justin, wow these are Amazing! I ended up with 12 tall muffins baked for about 20-22 min. I divided the batter and put milk chocolate chips in one half and walnuts in the other, topped everything 
with turbinado sugar. The muffins were so fluffy, cake-like but at the same time dense enough and filling. Sweet but not too sweet, just right. This recipe will be my go to for banana muffins. Thank you!

You know it’s good when your mom says they were delicious. She told me to save the recipe. The only change I made was Greek yogurt for the sour cream. I didn’t have any sour cream, but the Greek yogurt added more protein for my older parents. Thanks!!

LOVE ITTTTT!!!!!
Actually it's my first time I got great results from online recipes(?) And I'm sooo happy right now
Even though I baked it in my air fryer, it is soo soft and tastes great!!!(usually, the bread or muffins cookies▪︎▪︎▪︎ become rock hard) 
Thank you for sharing this amazing recipe!!

My muffins came out great. I didn’t have chocolate chips to put on top so I put the Heath crumbles and it came out great.  thank you for all you do.

I had super ripe bananas screaming at me to make these tonight. 
Followed the recipe but here’s how based on what I had at home. I did the method in the video and not the recipe:
3 medium bananas 
Avocado oil
Mini semi sweet chocolate chips only
Cinnamon and sugar on top
After the 5 min on 425, 12-13 min on 350 did the trick
Made a bakers dozen
These came out incredibly light and fluffy and not overly sweet. Really perfectly how I was hoping they would turn out. 😍

https://videos.scriptwrapper.com/25544/BuKrxAis42DPVggaTHOa/original/video.mp4

Bake up a batch of moist, fluffy banana muffins in no time! This step-by-step video shows you exactly how to mix the batter, fold in ripe bananas, and bake muffins that are perfectly soft with bakery-style domed tops. A quick, easy recipe that’s great for breakfast, snacks, or using up overripe bananas.

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Moist and Easy Banana Muffins

Banana Crumb Muffins (Moist, Fluffy...

Bakery-Style Banana Muffins

Top 3 moist banana muffins recipes from across the web

The most viewed moist banana muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Moist and Easy Banana Muffins

Banana Crumb Muffins (Moist, Fluffy...

Bakery-Style Banana Muffins

The most viewed moist banana muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine