Easy Moist Banana Muffins

These moist banana muffins are super soft and buttery, with a hint of cinnamon. If you love banana bread, these homemade muffins give you the same flavors in a fraction of the time.

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• Cuisine: American
• Prep Time: 10 minutes
• Cook Time: 23 minutes
• Total Time: 33 minutes
• Servings: 12 muffins

Why You’ll Love These Banana Muffins

• Quick and easy homemade banana bread muffins with basic pantry ingredients.
• Customizable with walnuts, pecans, or chocolate chips.
• Incredibly moist and flavorful, thanks to ripe bananas and warm spices.
• Can be prepared in advance and keeps well for up to a week.

Ingredients

For the muffins:

• 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
• 4 Tablespoons (57g) unsalted butter, melted
• 2 Tablespoons vegetable oil
• 2/3 cup (135g) packed light or dark brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 2 Tablespoons (30ml) milk
• Optional: 1 cup chopped walnuts, pecans, or chocolate chips

For the optional streusel topping:

• 1/4 cup all-purpose flour
• 3 Tablespoons brown sugar
• 1/2 teaspoon cinnamon
• 2 Tablespoons cold butter, cubed

How to Make Them

Step 1: Preheat the Oven

Set your oven to 425°F (218°C). Either use nonstick spray on a 12-cup muffin pan or line with paper liners.

Step 2: Make the Streusel Topping (Optional)

Mix flour, brown sugar and cinnamon in a small bowl. Add cold cubed butter and cut in with a fork or your fingers until mixture resembles coarse crumbs. Set aside.

Step 3: Prepare the Flour Mixture

Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Whisk to ensure the spices and leavening agents are evenly distributed.

Step 4: Mix the Wet Ingredients

Mash bananas in a large bowl or stand mixer. Add melted butter, vegetable oil, brown sugar, egg, vanilla, and milk. Blend until smooth.

Step 5: Combine Wet and Dry

Add the dry ingredient mix to the wet, stirring just until blended. Do not overmix. If using nuts or chocolate chips, fold them in gently.

Step 6: Fill and Top

Spoon batter into the muffin cups, filling to the top. If using streusel, sprinkle generously over each muffin.

Step 7: Bake

Bake at 425°F for 5 minutes, then lower heat to 350°F (177°C) and bake another 16-18 minutes. The high initial heat creates a nice dome shape, and lowering the temperature prevents over-browning. Muffins are done when a toothpick inserted in the center comes out clean.

Step 8: Cool

Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. If you can’t wait that long, no judgement – they’re amazing warm.

Storage

Keep in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a zip-lock bag for up to 3 months. Reheat frozen muffins in the microwave for 30-40 seconds.

Muffin Recipe FAQs

How do I know when the muffins are done?

The muffins are ready when a toothpick inserted in the center comes out clean. They should also have a golden top and bounce back when lightly pressed.

Can I make these muffins gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free blend. Ensure the blend contains xanthan gum for similar texture.

How should I store these muffins?

Store them covered at room temperature for a few days, or in the fridge for up to a week. They also freeze well—just thaw at room temperature.