Moist, tender, and perfectly sweet, these banana bread muffins are an easy-to-make treat for breakfast, snacks, or even dessert!
There’s something so comforting about homemade banana muffins. Inspired by my classic banana bread recipe, this version keeps it simple with classic flavors, moist texture, and just the right sweetness. Topped with coarse sugar for a little crunch, these muffins are as perfect for a quick breakfast as they are for a cozy afternoon treat. Whether you’re a muffin lover or a banana bread fan looking for a quicker option, this recipe has you covered!
Why You’ll Love This Banana Muffin Recipe
- Quick and easy. All the flavors of banana bread in muffin form, ready in under 30 minutes.
- Perfectly sweet and moist. Sour cream and ripe bananas ensure a tender crumb every time.
- Just the right crunch. A sprinkle of coarse sugar on top adds the perfect finishing touch.
What You’ll Need
For ingredient quantities and full instructions, see the recipe card below.
- All-purpose flour – Measure by weight or use the spoon and sweep method for accuracy. Learn more: How to Measure Flour
- Baking soda
- Salt
- Unsalted butter and vegetable oil – Butter adds flavor, while oil keeps the muffins moist. I’ve listed vegetable oil in the recipe, but you can use another neutral oil like canola or grapeseed oil.
- Brown sugar and granulated sugar – A mix of sweetness with a touch of molasses from the brown sugar.
- Eggs – Let these come to room temperature for easier mixing and a fluffier texture.
- Sour cream – Adds moisture and a subtle tang, making the muffins irresistibly tender.
- Vanilla extract
- Bananas – The star ingredient, bringing natural sweetness and flavor. You’ll need roughly 1 & 1/2 cups of mashed banana, which is about 3 medium bananas.
- Coarse sugar – This optional topping adds a sweet, crunchy topping. I recommend turbinado or demerara sugar for these muffins.
How to Make Banana Bread Muffins
- Prepare for baking. Preheat to 400°F and line or grease your muffin pan.
- Mix the dry ingredients. Whisk flour, baking soda, and salt in a bowl.
- Combine the wet ingredients. Mix melted butter, oil, and sugars in a separate bowl. Then add the eggs, sour cream, and vanilla. Stir in mashed bananas.
- Combine and portion. Gently fold the dry ingredients into the wet mixture until just combined. Divide batter into muffin cups and sprinkle with coarse sugar.
- Bake. Bake for 5 minutes at 400°F, then lower the temperature to 350°F and bake for 13-15 minutes.
- Cool. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Why Bake at Two Different Temperatures?
The initial high temperature (400°F) gives these banana bread muffins a quick burst of heat, causing the batter to rise rapidly and create those beautifully domed tops. Lowering the temperature (350°F) afterward ensures the muffins bake evenly without over-browning or drying out. This technique strikes a perfect balance between appearance and texture!
Tips for Success
- Use a light-colored, metal pan. Your muffins will bake more evenly and thoroughly.
- Prep your pan as you like. Lining the muffins cups with paper liners creates softer sides and makes your muffins easily portable. Greasing the cups instead creates crisper edges.
- Use very ripe bananas. The more ripe they are, the sweeter the flavor. If yours aren’t quite ripe enough for baking, see my tips for ripening bananas.
- Don’t over-mix. Stir the batter just until combined or a few small streaks of flour remain to keep the muffins tender.
- Fill muffin cups evenly. Use a cookie scoop or measuring cup to portion the batter evenly, ensuring all muffins bake at the same rate and have consistent sizes. You’ll be filling these fairly full, so I recommend a 4-tablespoon scoop.
- Generously sprinkle the tops. The coarse sugar adds a beautifully crunchy top that contrasts perfectly with the soft, tender muffin.
- Test for doneness. Insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, they’re ready. Avoid over-baking to keep them moist.
Variations
- A little chocolate. Add about 1/2 cup of mini chocolate chips into your banana muffins for a sweet twist.
- Make them nutty. Mix in about 1/2 cup of chopped walnuts, pecans, or another favorite nut for extra texture.
- Add a hint of spice. Stir in 1/2 teaspoon of ground cinnamon to the batter for a warm, cozy flavor.
- Easy sour cream substitution. Use Greek yogurt or plain yogurt instead of sour cream if that’s what you have on hand. Greek yogurt’s thicker consistency will yield a slightly denser muffin.
How to Store
- Room temperature: Store your banana bread muffins in an airtight container for up to 2 days.
- Refrigerate: Keep the muffins in the refrigerator for up to a week; warm slightly before serving. Make sure the container is airtight so the muffins won’t become dry.
- Freeze: Wrap the muffins individually and place in an airtight, freezer-safe container or resealable bag. Freeze for up to 3 months. Thaw at room temperature or reheat in the microwave.
More Banana Muffin Recipes
Banana Bread Muffins
These banana muffins are moist, tender, and topped with crunchy coarse sugar—a quick and easy treat that’s perfect any time of day!
Ingredients
- 1 & 3/4 cups (210g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, melted and slightly cooled
- 1/4 cup (59ml) vegetable oil
- 3/4 cup (150g) firmly packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup (60g) sour cream, at room temperature
- 1 & 1/2 teaspoons vanilla extract
- 3 large overripe bananas, mashed (about 1 & 1/2 cups)
- coarse sugar, for optional topping
Instructions
- Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners or grease the cups.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, whisk together the melted butter, oil, brown sugar, and granulated sugar until smooth. Add the eggs, sour cream, and vanilla extract, and whisk until well combined.
- Stir in the mashed bananas until evenly incorporated.
- Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to over-mix the batter.
- Divide the batter evenly among the muffin cups, filling them about 3/4 full. If desired, sprinkle with coarse sugar.
- Bake at 400°F for 5 minutes. Then, reduce the temperature to 350°F and continue baking for 15-18 more minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature up to 2 days.
For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
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