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Banana Muffins

Banana muffins with a classic bakery-style domed top and moist, dense banana crumb—ready in about 30 minutes. This one-bowl muffin recipe uses mashed ripe bananas and a quick mix for an easy, golden muffin you can bake today.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Bananas and wet ingredients
  • 3 ripe bananas Mash until smooth.
  • 0.333 cup butter Melt and cool slightly.
  • 0.75 cup sugar White sugar for the tender crumb and dome.
  • 1 large egg Room temperature helps the batter mix evenly.
  • 1 tsp vanilla extract
  • 0.333 cup milk Dairy milk works best; any standard milk substitute should work.
Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
Optional mix-ins
  • 0.5 cup chocolate chips or walnuts Choose one; fold in with the dry ingredients.

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep the oven and pan
  1. Preheat oven to 375°F and line a 12-cup muffin tin with paper liners.
  2. Ensure the oven reaches 375°F before baking for tall, domed muffins with a golden top.
Mix wet ingredients with bananas
  1. Whisk melted butter, sugar, egg, vanilla, and milk into the mashed bananas until smooth, with no visible banana streaks.
  2. Stop once the mixture looks uniform and slightly glossy, avoiding over-mixing.
Combine dry ingredients
  1. Fold in flour, baking powder, baking soda, cinnamon, and salt until just combined, leaving a few small streaks of flour.
  2. Fold in chocolate chips or walnuts, if using, until evenly distributed.
Fill and top
  1. Divide batter evenly among the muffin cups, filling each about 3/4 full for a bakery-style dome.
  2. Sprinkle a little sugar on top of each muffin for a crunch if desired.
Bake
  1. Bake for 18–22 minutes at 375°F until domed and golden, and a toothpick comes out clean.
  2. Let muffins cool briefly in the pan, then lift them out so the tops stay slightly crackled.

Notes

For the tallest domes, don’t overmix after adding the dry ingredients—fold until just combined. Store muffins in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days; freeze up to 2 months (thaw overnight, then warm). For a lighter option, use unsalted butter plus a milk substitute you prefer and expect a slightly softer crumb but similar flavor.