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Banana Muffins

Banana muffins with tall, domed tops and a golden, slightly crackled surface—baked to a moist, dense banana crumb in about 30 minutes. This classic banana muffin recipe uses one-bowl mixing and a 375°F bake for bakery-style results.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Banana muffin batter
  • 3 bananas Ripe bananas, mashed
  • 0.333 cup butter Melted
  • 0.75 cup sugar
  • 1 egg Large
  • 1 tsp vanilla extract
  • 0.333 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 Optional mix-in (or swap walnuts)

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.
  2. Mash the ripe bananas until smooth enough to mix evenly.
Mix batter
  1. Whisk the melted butter, sugar, egg, vanilla extract, and milk into the mashed bananas until smooth.
  2. Fold in the all-purpose flour, baking powder, baking soda, cinnamon, and salt until just combined.
  3. Fold in the chocolate chips or walnuts until evenly distributed.
Fill and bake
  1. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  2. Sprinkle a little sugar on top of each muffin for a crunch if desired, keeping a light, even layer.
  3. Bake for 18–22 minutes at 375°F until the tops are domed, golden, and a toothpick comes out clean.

Notes

For bakery-style domes, avoid overmixing once the dry ingredients are added—stop when you no longer see dry flour. Store muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days; freeze up to 2 months. For a lighter option, replace the butter with the same amount of neutral oil and expect a slightly softer crumb (still moist).