Banana Muffins Recipe (2024)

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by Michelle
January 12, 2015 (updated Feb 15, 2020)

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4.59 (29 ratings)

Banana Muffins Recipe (1)

I don’t eatmuffins for breakfast very often, but when I do, I gravitate to either banana or blueberry varieties. No doubt a big part of that is that they both tend to have a dessert-like consistency and flavor to them. If I’m going to have something sweet for breakfast, I’m going to go all-in! I’ve been making these easy banana muffins for agesnow and I’ve yet to find another recipe that I like better. These turn out fluffy, moist and tasting just like banana bread… a breakfast win, for sure.

Banana Muffins Recipe (2)

Ilove that this recipe makes more than the standard 12 muffins because they freeze wonderfully. I’ll typically leave a handful of muffins out for a few days’ worth of breakfasts, then freeze the remaining ones. After a quick zap in the microwave, they’re perfect.

What are your favorite types of muffins?

Banana Muffins Recipe (3)

Banana Muffins Recipe (4)

Banana Muffins

Yield: 18 to 22 muffins

Prep Time: 15 minutes mins

Cook Time: 25 minutes mins

Total Time: 40 minutes mins

These easy Banana Muffins are the best you'll ever eat!

4.59 (29 ratings)

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Ingredients

  • 3 cups (375 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon (0.5 teaspoon) baking powder
  • 2 cups (400 g) granulated sugar
  • 1 cup (218 ml) vegetable oil
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 4 ripe bananas, peeled and coarsely mashed

Instructions

  • Preheat the oven to 325 degrees F. Line two standard-size muffin tins with paper liners.

  • In a medium bowl, whisk together the flour, baking soda, salt and baking powder in a medium bowl to blend; set aside.

  • In a large bowl, whisk together the sugar, oil, eggs and vanilla until completely combined. Gently stir in the banana.

  • Add the dry ingredients to the banana mixture and, using a rubber spatula, fold the batter together until just blended.

  • Fill the prepared muffin cups about two-thirds full. Bake the muffins until the tops are golden brown and a tester inserted into the center comes out clean, about 25 minutes. Transfer the muffins to a rack and cool slightly before removing and serving. The muffins can be stored in an airtight container at room temperature for up to 4 days, or frozen in a freezer-safe container for up to 1 month.

Notes

Nutritional values are based on one serving

Calories: 208kcal, Carbohydrates: 44g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 27mg, Sodium: 201mg, Potassium: 137mg, Fiber: 1g, Sugar: 25g, Vitamin A: 55IU, Vitamin C: 2.3mg, Calcium: 13mg, Iron: 1.2mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle

Course: Dessert

Cuisine: American

Originally published January 12, 2015 — (last updated February 15, 2020)

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116 Comments on “Banana Muffins”

  1. Jan Reply

    Love, Love these muffins!! Plus, the extra amount of muffins they make, can then be given as a treat for my neighbors!! They’re so quick to put together and they’re just plain YUMMY!! Thanks!!

  2. Betty Jan Cromwell Reply

    This recipe is everything you want a banana muffin to be!! It’s quick to put together, makes 24 muffins and is just delicious!!! My grandson’s favorite muffin!!

  3. Robert Levesque Reply

    Made these yesterday with banana cream cheese icing.🤗

  4. Elizabeth Reply

    These muffins are amazing! I’m in the middle of making my 3rd double batch in a week!!

  5. Elizabeth Reply

    I’ve made these muffins so many times and I’m always being asked to make them again. I’m in the middle of the 3rd double batch in a week! They are always amazing!!

  6. Red Bowen Reply

    second time .Delightful.

  7. Trisha Reply

    I made these muffins last night they are delicious! Definitely will be using this recipe again and again.

  8. Katie Reply

    Hello BEB! Long time listener, first time caller 😊 I just made these today for my family and our workers. They were delicious! Huge hit! They made 2 1/2 doz regular muffins. I added chocolate chips to the last half of the batter. I also substituted unsweetened applesauce for the oil (my stomach can’t handle fats like that much anymore). I added a streusel topping from KA Flour but it didn’t add much to the muffins and left them messy looking (still delicious!). Second batch I left off the topping and these are perfect just as they are. Thank you for such a great recipe!

  9. Mackenzie Eberle Reply

    This are sooooooooooo delicious i will made this i again

  10. Jackie Reply

    I made the best muffins this morning. I always go to your site first, believe it or not my brother told me about you. I like banana recipes with strawberries so I changed a few things as I always do, but I actually wrote it down this time! I added 3 large strawberries and 1/2 cup of organic whole milk strawberry yogurt to the banana mixture. I only used 1 cup of sugar, 1/2 cup of oil and a 1 full tsp of baking powder. They are awesone, thank you for your recipes.

  11. Jenn Reply

    This is my go to Banana Muffin! They whip up so easily and my family loves them. I sometimes add chocolate chips or sprinkle the tops lightly with cinnamon sugar!

  12. Kristina Reply

    Thanks for the recipe! I’m hoping to make these as mini-muffins – any speculation on what the time and baking temperature would be for the tiny guys?
    Thanks!

    • Michelle Reply

      Hi Kristina, Keep the temperature the same but I would start checking around 8-9 minutes for minis!

  13. Melissa Jeffreys Reply

    Was looking for a quick and delicious snack to make for a household of 5 kids (hopefully to last a couple of days). These muffins were such an incredible hit! Each child loved them! They kept going back for more – hardly made it to day 2. Delicious. Thank you.

  14. Nalini Bageloo Reply

    I’ve made these muffins many times now and they always always turn out perfect!! Absolutely yummy and moist. Thank you for a fool-proof delicious recipe

  15. Samantha Reply

    I have made several of your recipes and everyone of the are hits! The banana muffin is a favorite of my moms. I make with ripe bananas she throws in the freezer. They turn out moist, sweet and delicious . I cool them and wrap them individually in plastic wrap, then put them in a freezer bag and freeze. I pulled one out today (3months layer) and still delicious.

  16. Denise Reply

    Made these last night. They are divine. My family really enjoyed them. Thanks for the recipe.

  17. Monica Reply

    Made these last week — sorry no picture — they’re a keeper! Everyone LOVED them!
    Thanks, Michelle, for ALL your recipes!
    Love your blog!!!!!

  18. Shantay Reply

    I just made these. They were tender and delicious. The only thing that I did differently was add some toasted hazelnuts to the batter. This recipe is a keekeeper.

    • Shantay Reply

      This recipe is a “keeper.” I just noticed the misspelled word.

  19. Jeanne Subramaniam Reply

    This recipe turned out perfectly. The amounts, oven temperature, etc., are just right. This is the first time I’ve baked muffins and I’m delighted to have found a recipe that gives perfect results and is so easy to follow. I’m going to bookmark this site and try as many recipes as possible.

  20. Piper Jane Reply

    My mom said I can make them today. They look super good and easy to make.

  21. connie Gregory Reply

    Have you tried to make these with whole wheat flour? If I would, what type of flour would I use and how much? Thank you

    • Michelle Reply

      Hi Connie, I have not made these with whole wheat flour. King Arthur Flour’s white whole wheat is a good substitute; I wouldn’t go more than 50% though.

  22. ida Reply

    I have a hard time when a recipe calls for a certain amount of bananas. Size is kind of a matter of opinion. How many cups would you say 4 bananas are when mashed for the sake of accuracy. Thank you

    • Michelle Reply

      Hi Ida, I’d estimate 1 1/3 cups mashed.

  23. Jenny Reply

    These are DELICIOUS! Great flavor and texture! I’ve tried so many different banana muffin recipes, and this is the only one I’ll use from now on!

  24. Jenny Reply

    Hi
    Can I use cake flour instead of all purpose flour? Thank you

    • Michelle Reply

      Hi Jenny, I haven’t attempted it, so I’m not sure how much it would affect the final texture of the muffins.

  25. tereza Reply

    Hello from Slovakia :)
    I made these muffins for 4 times already, using large muffin cups, adding nutella in the middle, while using only half of the amount of sugar (otherwise it’s way too sweet).
    I always make them in large amounts, leave a few at home and take the rest to work. My colleagues like them so much they keep asking when is the next time I bring some more! And I am talking about up to 30 people :))) the muffins always cheer them up.
    Thanks for that!
    Tereza

  26. Mich Reply

    These were delicious. I made a batch with chocolate chips and one without. I actually preferred the plain, myself, but my whole household ate them up quickly. Definitely saving this recipe and making them again!

  27. Juli Reply

    I’ve made your vanilla cupcakes many times and I seem to be having a problem…the cupcakes, upon cooling, start to pull away from the cupcake liners and take on an almost oval shape! I have NO idea what I’m doing wrong here?!

    • Michelle Reply

      Hi Juli, Oh no, that’s so weird! I’ve never had that happen! Are they regular paper liners? I would make sure they’re not pre-greased or anything.

  28. Hima Reply

    Hi Michelle,
    Thank you so much for this recipe! I made it today because we had four super ripe bananas. These muffins are so moist and the flavor is great. I did add 1 tsp of cinnamon and 1/2 tsp of nutmeg. But these were really delicious and I’d definitely make them again. :)

  29. Nalini Reply

    Hi there. These look so delicious and can’t wait to try them today! Just a quick question – the bananas I have are on the slightly smaller side. Can I add more than 4 and would it affect the taste and texture in any way if it ended up being more than it should? Thanks

    • Michelle Reply

      Hi Nalini, You could add one more, but I wouldn’t do any more than that. Enjoy the muffins!

      • Nalini

        Hi Michelle. Thank you for your reply :-). I made these and added 2 more bananas (mine were really really small lol) and all I can say is WOW!!! They were so so yummy!! I added in a handful of chopped dark choc and reduced the sugar by a 1/4 cup and it was still so delicious!! This is definitely my new favourite banana muffin recipe!! Can’t wait to try out your other recipes :-). Thank you so much!! Ps your family is absolutely beautiful ❤

  30. susan Reply

    Made these today Excellent!

  31. Rachel Reply

    Can I add walnuts to this recipe?! Does anyone have a good crumb topping recipe? Thanks!

    • Michelle Reply

      Hi Rachel, Walnuts would be great! Do it!

  32. Kim Reply

    Made these this morning. Thank you for the recipe. I used bananas at the stage before one is ready to toss them, I like the flavor better, added 2 tbsp of cinnamon and only 1 1/12 cups sugar and I didn’t have any baking soda. Love them!

  33. Sarah Reply

    These have been on constant rotation at my house since I needed to find a recipe for overripe bananas in January! My 4 year old daughter would eat them all in one week if I let her. I frequently end up using a 5th banana & keeping everything else the same & end up with 24. I just pulled a batch out of the oven & have been making them every 2-3 wks for the past 8 months!!

  34. Elizabeth Reply

    My husband just said they were excellent! I am looking for new recipes and plan to try the top 10 list. Since I had ripe bananas I skipped number one but I will make and review later this week!

  35. Laurette Reply

    I had two bananas overly ripe, so I looked for a recipe and I found this one. So I adjusted the recipe for two bananas and it came out wonderful. I’m glad one found this recipe. I will make this time and time again. Thanks!

  36. Michele Reply

    These muffins were delicious! I loved them. My daughter helped me make them and they were wonderful. You should definitely make these great muffins for a great snack. I made them healthier by using applesauce instead of oil and used half whole wheat flour and half white flower. This recipe is worth anybody’s time.

  37. Natasha Reply

    I have made this muffins four times now. And each time they are a massive hit!
    Although I must confess I make one small addition – I put a single Lindt milk truffle ball in the middle ;-) So they’re Banana ‘Surprise’ Muffins!
    One guy at work said ‘These are the best muffins I’ve ever had in my life! And I’m not just saying that!!’.
    My neighbour tonight said ‘Those are so good I can’t find the words to describe them! Hmmmmnnnn? Yum!!!!’ LOL LOL LOL
    Thank you Michelle for THE banana muffin recipe :-)

    • Natasha Reply

      Update to the banana ‘surprise’ muffins! Try frozen Rolos!

  38. Glory Reply

    My son has a dairy & egg allergy, so I sub applesauce for egg, cut the sugar in half, and add dairy free mini chocolate chips….delicious. It’s my “go to” banana muffin recipe, both kids (5 & 2) love them!

  39. Amanda Reply

    Im currently nesting so i made these to freeze, whats the best container to freeze them in? My daughters will eat about 9 a day plus whoevers watching them while im having baby so probably a full dozen to be frozen together

    • Michelle Reply

      Hi Amanda, I just let them cool completely, wrap in plastic wrap and place in a ziploc bag.

  40. Heather Reply

    These are delicious! I made them today and also added a bit of turbinado sugar mixed with nutmeg and cinnamon on top of the muffins before baking. Gave them a nice crunch on top! Thanks for yet another yummy, easy recipe!

  41. Lynne Reply

    I finally got around to making these – I was put off by the amount of sugar, but I read a comment from someone who had used half, so that’s what I did, and they are really, really good – if you are at all hesitant about the sugar/sweetness, I can say without a doubt that 1 cup works, they still taste awesome, and the texture is still light and crumbly (not dense like banana bread).

  42. Jackie Reply

    This is a great recipe!! It made 12 muffins plus a loaf of banana bread, and all of it was moist and tasty! Thank you!! I will definitely make this again when I have ripe bananas to use :)

  43. Julie Reply

    Oh so delish! I had half a cup of frozen blueberries in the freezer, so I added them to the muffins and I think they complimented the recipe very well. Thanks :)

  44. Laura Dembowski Reply

    I used to eat a muffin everyday for breakfast. I don’t eat them much any more but now I’m craving these!

  45. Lizz Reply

    OMG!! Let me start with that …..
    I have been using the same banana bread recipe for years, and just love it. But the picture of your muffins looked so scrumptious, and I had some ripe bananas on the counter, so I just had to try. After all, the worse that could happen, is that I would have fresh banana muffins.
    So, I just pulled them out of the oven, waited a few minutes, and took a bite …. OMG!! So moist, and flavorful and crisp on the edges. They are PERFECT!!
    Great Job Michelle. I think I love them more than my favorite recipe.
    BTW, is there an ingredient difference between banana muffins and banana bread??
    (Has your “little one” arrived yet??)
    Thanks Michelle for another phenomenal recipe.

    • Michelle Reply

      Hi Lizz, So glad you enjoyed these muffins! I’ve seen tons of different variations on banana muffins and bread, I think it just depends on if you prefer them/it fluffy, more dense, etc. No baby yet! :)

  46. Annamaria @ Bakewell Junction Reply

    Michelle,
    I haven’t been on social media for most of today. Did your little baby show up yet?
    The muffins look great too.
    Annamaria

    • Michelle Reply

      Hi Annamaria, Not yet! He must be cozy in there :)

  47. Emily @ Life on Food Reply

    My favorite muffins are blueberry. Crumb or no crumb topping.

  48. Ramona @ The Merchant Baker Reply

    I can tell from the ingredient list that these are not light, but I can also tell that they are probably a wonderful banana treat, sweet and moist! They look yummy!

  49. Monica Reply

    You won’t believe this but I’m getting set to make these very muffins today. I saw your pic and they looked so familiar! I’ve been making this recipe of Giada’s for a few years. It’s my son’s very favorite and it is indeed so sweet and delicious. :)

  50. Carole Reply

    Hi there, I didnt read through all the comments, but here is a great banana cake recipe… It’s to die for!

    http://www.food.com/recipe/banana-nut-cake-with-cream-cheese-frosting-paula-deen-129104

  51. Alisa@Tenml Reply

    Absolutely delicious muffins, Thank you for the recipe.

  52. emily Reply

    Hi Michelle
    These are best muffins I have eaten / made, and i have literally made them all!!! well done! I love your blog, it os one of the best I have visited. Watch out martha stewart!

    thanks for the great recipes!
    Emily

  53. Dee Reply

    Hi, Michelle. If I make these as mini-muffins, do I keep the same oven temp and just bake in less time? Sorry if it’s a stupid question …. thanks!

    • Michelle Reply

      Hi Dee, Not a stupid question! Yes, same temperature, just reduce the baking time. Enjoy!

      • Dee

        Thanks, Michelle. I made 24 mini muffins and had enough to bake about 8 regular size. They are delicious and the kids LOVE them.

  54. Ashley Reply

    Hi wanted to try this recipe (because it looks divine), but its there anyway you can tell me the recipe of making 9 cupcakes instead of 18? I live alone so dont think i can finish eating 18 in time.

    • Michelle Reply

      Hi Ashley, To make nine, simply halve all of the ingredients. You could also make the full recipe and freeze the extras. Simply warm up one at a time as you need them.

  55. Savannah Reply

    I have a question. Can you bake these muffins without the cupcake liners?

    • Michelle Reply

      Hi Savannah, Yes! Just be sure to grease your muffin cup pan.

  56. Nicole Coppola Reply

    Hey! I just thought I would let you know that the best recipe I have ever found incorporates white chocolate bits into it. They are DIVINE. Here is the recipe:

    1 ¾ cups all purpose flour
    ½ cup sugar
    ¼ cup light brown sugar
    1 tsp. baking powder
    ½ tsp. baking soda
    ¼ tsp. salt
    2 ounces white chocolate pieces
    2 large eggs, lightly beaten
    8 tbs. (1 stick) unsalted butter, melted & cooled
    3 very ripe large bananas- mashed well
    1 tsp. vanilla extract

    – Preheat 350F & place oven rack in middle of oven

    – Spray muffin tin with cooking spray

    – In a large bowl, combine flour, sugars, baking powder, baking soda, salt, white chocolate – set aside

    – In a medium sized bowl combine the mashed bananas, eggs, melted butter & vanilla. With a spatula lightly fold the wet ingredients into the dry ingredients until just combined (will be chunky) – do not over mix!

    – Spoon the batter into the prepared muffin tins

    – Bake about 20-25 min or until toothpick is clean

    ** To mash bananas = use potato masher, fork

  57. Emily Reply

    I made these last night and they are heavenly! I didn’t have vegetable oil but canola oil was a perfect subsitute and I added chocolate chips as well! They came out dense and moist and the aroma that filled the house was unbelievable. Thank you for sharing!

  58. soph Reply

    hey what type of sugar is it? granulated or caster??? need to know , as making them tomorrow!!!! cant wait to try them!!!

    • Michelle Reply

      Hi Soph, Sorry for the confusion; it is granulated sugar.

  59. Deepa Ranjit Reply

    These muffins are just out of the oven, ate one while still pretty warm, just couldn’t resist the tempting aroma. Absolutely delicious. Will definitely make them again, and again, and again……..

  60. Lainy Reply

    I just Doubled it. Turned out great thx guys! Love IT!! :)

  61. Lori Reply

    I used 1/2 the sugar and used 1 cup of whole grain flour and they still turned out amazing. Thank you.

    • Sarah Reply

      Good to know! They are good but too sweet for me and my kids. I was wondering how cutting the sugar would turn out. I also used white whole wheat and they are still a nice texture, not heavy.

  62. Michael Reply

    Will “1 tablespoon vanilla extract” be too much?

    • Michelle Reply

      Nope, or else I wouldn’t have used that much :)

  63. Jen Reply

    I made mini versions of these last night for my daughter to take to preschool for a snack for the class. they were great and the recipe was easy enough that my kids could help make them! (baked the minis about 12 minutes, btw) Thank you!

  64. Renata Reply

    I made these for my family last night and they came out lovely. I did just a half recipe (using 2 eggs) because I only had two overripe bananas on hand, but they came out moist and scrumptious. We put some extra (unfrozen) blueberries in a few of them, layering batter below and over them so they wouldn’t burn, and they were a hit!
    (I also posted a couple of pictures of these on my tumblr and the photos have gotten some visual approval as well!)
    Thank you so much; your blog is my first stop when looking for tried-and-true recipes. :)

  65. Libby Reply

    Just FYI: I’ve made this into loaves, (same ratio makes 2 loaves, same oven temp, takes around an hour) and you can do the same with a bundt pan to make it into a cake. My kids love when I make the two loaves because I usually add chocolate chips to one and serve it as dessert!

  66. judy Reply

    i am making these tomorrow for a bunch of teenboyz that need a nice snack b4 rowing in a championship race…wish us luck!

  67. Mrs Wu Reply

    These were straight forward to make and tasty but really very sweet to our tastes (three gals for coffee morning, 20s, 40s and 50s gen). I will make them another time but tweak the sugar content. Will come back with feedback then – thanks for the recipe :-)

  68. GoldLeaf Reply

    Thank you for this fabulous recipe the muffins were perfect! I used wholemeal flour instead and added chic chips for the husband yummo!

  69. Eb Reply

    Great jumping off point. I cut the recipe in half – used 1/2c quinoa flour just for kicks – very nice aroma.
    Also added, a little vanilla and chocolate chips (so reduced the sugar). Yummy!

  70. Holly Reply

    I made two batches of these today, one with gluten free baking mix and the other with regular flour and frozen blueberries. Both turned out yummy!

  71. Kristie Reply

    I just made these this morning… I added mini chips and dark rum. They are delicious!! Thanks!

  72. Katherine Reply

    And both ways taste great! Thank you for the recipe share!

  73. Katherine Reply

    Trying this recipe out. Half are banana other half blackberry. They weren’t quite ready at 25 minutes. Did I do something wrong? Also interesting no milk or butter. Gets me closer to vegetarian, but not quite yet.;)

    • Michelle Reply

      Hi Katherine, Not necessarily. Some ovens run cooler or hotter than others, and the blackberry version may have produced a little more liquid than the banana. I’m glad you hear you enjoyed them!

  74. Whitney Reply

    I just made the mistake of adding the mistake if adding the sugar into the flour mixture and not the oil :( Im debating whether I should start over again….

  75. Brandee Reply

    I made these last night with some overripe bananas. They truly are excellent! Very good banana flavor in addition to being sweet and moist. Yum! I don’t know if they will make it through the day with my family. :) Thanks!

  76. Alecia Reply

    Your blueberry muffins were my weird pregnancy craving, so naturally I came back to your website looking for more. I can’t wait to try this one! Yum!

  77. may Reply

    i really want to try this recipe because my family absolutely loves banana bread/muffin types. since you mentioned that this recipe is “extremely” sweet, it’s making me a little iffy since my family doesn’t like to eat really sweet stuff. I was wondering if I cut the sugar to 1-1/2 cups, would it drastically change the taste?

    • Michelle Reply

      Hi May, I haven’t tried cutting the sugar so I couldn’t give you a definite answer on how the taste would be affected. I honestly don’t think you need to reduce the sugar though. It’s not like you feel like you’re eating straight sugar, they are just a sweet muffin, but packed full of banana flavor.

      • may

        If I don’t want to make it into muffins, can I still use the same recipe to make it into a loaf style?

  78. Whitney Reply

    I just saw this recipe, and I saw that I had ALL of the ingredients for this. So in the spur of the moment I decided I was going to make these tonight. And I did.

    There heavenly delicious…….
    thank you so much for this recipe. It was just perfect!! Three are already gone!!
    Though I am wondering what type of icing would go well with these for the next time I make them. I am thinking that Cream Cheese Frosting would go good. But idk….

    • Michelle Reply

      Hi Whitney, Definitely cream cheese! The recipe actually came with a frosting recipe – a cream cheese/mascarpone/honey frosting. It is AMAZING, but I hardly ever make these with the frosting because they’re so good and sweet on their own. Here is the recipe though if you’re interested:

      http://www.foodnetwork.com/recipes/giada-de-laurentiis/banana-muffins-with-mascarpone-cream-frosting-recipe2/index.html

      • Whitney

        Thanks so much!! I do agree though I, these muffins are amazing by themselves. I will definitely try it with the frosting sometime in the future though :D

    • Whitney Reply

      Also, as a side note. Instead of mashing all of the banana’s up, I slightly mashed slightly diced the banana’s up so that when you bite in the muffin you could actually see a small chunk of banana in it. Just a preference for me. My mother and I thought it had a better presentation that way! :D

  79. Becki Sue Reply

    Make these tonight in order to clear out my freezer of frozen bananas. I reduced the oil to 3/4 cup and added 2 cups of shredded zucchini (my garden is producing more than we can eat!). Also threw in 1 cup of chocolate chunks, because chocolate makes everything better!! Great recipe.

  80. Stacey@MapleBaconBeavertails Reply

    I featured these on my blog today – these are superfantastic!!

    http://maplebaconbeavertails.blogspot.com/2011/05/nanner-muffins-tute.html

    Stacey

  81. Jennie Reply

    I just found your blog and have been going thru your archives. I just blogged about these too, they are my favorite muffins ever (but I usually do the frosting because i can’t resist!).

  82. Michelle Reply

    noskos – I am glad that you enjoyed these! Yeah these aren’t the lightest of muffins, but they are wonderful!

  83. noskos Reply

    I made these also yesterday, just a coincidence that I made two of your recipes in one day, honest ;-)
    They are great! Nice and moist and very, very flavorful, now I’m off for a long, long walk… which I need after the tiramisu and these guys…..

  84. Michelle Reply

    Kate, I promise that these are a far cry from healthy-tasting :)

  85. Kate Reply

    I just had my first banana muffin this year, but it tasted a little “healthy” because it had oatmeal in it. I’ll try this oatmeal free recipe next time!

  86. Aud Reply

    ooh!! these look so yummy! :-) i’m definitely saving these to try out.

  87. Michelle Reply

    Kayte, I hadn’t made these in a long time either, they were a nice treat last night!

  88. kayte Reply

    i loooove this recipe. i totally forgot how much i love it. i will be making these tonight!!!

  89. Michelle Reply

    Thanks Beth! If you make them definitely know how you like them!

  90. Beth Reply

    Those look so good and might just be the perfect thing for the now-too-ripe-to-eat-alone bananas on my counter. :)

Banana Muffins Recipe (2024)

FAQs

What is the secret to moist muffins? ›

How to Make Homemade Muffins Moist: Our Top Tips
  1. Tips to Make Homemade Muffins Moist.
  2. Keep Wet and Dry Ingredients Separately.
  3. Add All Flavorings Last.
  4. Consider Paper Liners.
  5. Don't Overfill the Muffin Cups.
  6. Check the Temperature of Your Oven.
  7. Test if Muffins Are Fully Cooked.
  8. Top Your Muffins with Flavor.
Aug 9, 2021

What is the secret to high muffins? ›

The idea here is to start the muffins in a very hot oven for just a short amount of time. This activates the baking powder and allows the muffins to shoot up in height quickly. We then turn the heat down and continue to cook for longer. This is done to avoid over-browning and overbaking.

Is it better to use butter or oil in muffins? ›

Many muffin recipes use cooking oil instead of butter. Oil, being a liquid, distributes easily in the quick-mix batter and is readily absorbed into the baked muffin, producing a light non-greasy texture. Vegetable oil is ideal because its mild flavour doesn't compete with the main flavour of the muffin.

What is the most important rule to follow when baking muffins? ›

The number one rule for successful muffins is: Don't over-mix the batter. Use a rubber spatula to quickly fold (gently stir) the liquid ingredients into the dry ones. A few streaks of flour still showing is okay, especially if you plan to add in extra ingredients like fruits and nuts.

What not to do when making muffins? ›

Here are some common mistakes that might be causing this:
  1. Over mixing the batter.
  2. Overfilling the muffin tray.
  3. Leaving the muffins in the pan after they have baked.
  4. Berries, nuts, and chocolate chips sink to the bottom.
Mar 12, 2019

What oil is best for moist muffins? ›

Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.

What does adding an extra egg do to muffins? ›

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

What does adding more eggs do to muffins? ›

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery.

Why are bakery muffins so much better? ›

The best bakery-style crumb muffins start with cake flour

Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much.

What is the slang butter your muffin? ›

The expression "butter your muffin" is a slang phrase that can have different meanings depending on the context. In some cases, it can be used as a euphemism for sexual activity or arousal, while in other cases, it may simply mean to add butter to a muffin or other baked good.

What happens if you use butter instead of oil in muffins? ›

You can swap in 125g butter for the oil but the muffins may be a little dry and will possibly stale more quickly as the fat content of butter is lower than that of oil. For better results you may have to make some minor adjustments to the amount of fats and other liquids used.

What happens if you use olive oil instead of vegetable oil in muffins? ›

Baking with Olive Oil

If substituting olive oil for vegetable oil (or another cooking oil) in your baking recipe, you can use a 1:1 ratio. Because of olive oil's distinct flavor, it might affect the flavor of the baked product.

What is the most common flaw when baking muffins? ›

Overmixing is a common problem with muffins. First combine dry ingredients, mixing well. Then combine liquid ingredients, mixing well. Finally combine dry and wet ingredients, by hand, using only 15 to 20 light strokes.

Should I bake muffins at 350 or 375? ›

Ideal Muffin Cooking Temperature

That being said, the standard oven temperature for baking desserts like quick breads and muffins is commonly set to 350 degrees Fahrenheit. Setting your oven to this temperature will almost always produce a well-cooked muffin recipe.

What is the most common fault when using the muffin mixing method? ›

Overmixing the batter.

When you overmix the batter, it crushes the air bubbles and ruins the fluffy texture. → Follow this tip: To ensure a batch of light, fluffy muffins, mix the dry ingredients with the wet ingredients until just barely combined, and no more dry flour is visible.

How do you add moisture to muffins? ›

Recently I discovered that if I use sour cream in place of milk in a muffin recipe, I get a super moist, fluffy muffin! The switch is very easy. If a recipe calls for 3/4 cup of milk, I simply use 3/4 cup of sour cream instead. Occasionally, I need to add a bit more sour cream to moisten the muffin batter.

How do you moisten baked muffins? ›

Use a steamer

Steaming is a great way to add moisture to past-their-prime muffins. And according to a TikTok user, you should also be steaming your muffins when you bake them since the hot air and steam allow more time for the centers to rise, resulting in tender and airy muffins.

Should you let muffin batter rest? ›

Rest the Muffin Batter

The first, most hands-off way to make your muffins pop (literally) is to let the batter rest. Make the batter, cover the bowl with plastic wrap, and let the batter rest at room temperature for about 1 hour. If you're short on time, just 30 minutes can make a difference.

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