Bakery Style Banana Muffins
Fluffy Bakery Style Banana Muffins are jumbo, soft muffins with a crunchy nut topping. These easy-to-make muffins are extra moist thanks to oil and sour cream or yogurt, and the crunchy, sugary tops get an extra bite from chopped walnuts.
Servings: 6 jumbo, 12 regular
Calories: 540kcal
Equipment
- 6-hole jumbo muffin tin OR 12-hole standard muffin tin
- Cupcake liners
- Rubber spatula
- Mixing bowls
Ingredients
- 3-4 medium bananas deeply spotted or even black (~350g mashed)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ cup granulated sugar
- ¼ cup brown sugar
- 6 tablespoons unsalted butter melted and cooled
- ¼ cup vegetable oil
- 1 teaspoon vanilla paste or extract
- 1 large egg room temperature
- ¼ cup sour cream room temperature
- ½ cup chopped walnuts plus extra for the muffin tops
- demerara or turbinado sugar for muffin tops optional, but recommended
Instructions
- Preheat the oven to 425℉ and line a 6-hole jumbo muffin tin or a 12-hole normal muffin tin with cupcake liners.
- Peel and mash your ripe bananas with a fork, keeping a good amount of chunks.3-4 medium bananas
- Mix together the dry ingredients with a whisk until combined.1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1½ teaspoons baking powder, ¼ teaspoon kosher salt, ½ teaspoon ground cinnamon
- In a separate large bowl, whisk together the sugars, butter, vegetable oil, vanilla, egg, and sour cream until combined. Gently fold in the bananas with a rubber spatula.½ cup granulated sugar, ¼ cup brown sugar, 6 tablespoons unsalted butter, ¼ cup vegetable oil, 1 teaspoon vanilla paste or extract, 1 large egg, ¼ cup sour cream
- Add in the dry ingredients and walnuts and gently fold it into the wet ingredients with a rubber spatula until it is just combined.½ cup chopped walnuts
- Distribute the batter evenly between the liners, filling the whole way to the top, then sprinkle chopped walnuts and the turbinado sugar to cover the tops.demerara or turbinado sugar for muffin tops
- Bake at 425℉ for 5 minutes, then reduce the temperature to 400℉.
- For jumbo muffins, bake for an additional 15-18 minutes. For regular muffins, bake for an additional 11-14 minutes. For either, you want a toothpick inserted in the center to come out clean with no wet batter.
Notes
Measure the flour correctly (using a scale is best, otherwise, use the fluff, scoop, and level method) and don't over-mix the batter.
Grease the muffin tin wells if you do not have or plan to use liners.
Store lightly covered (with some air circulating), at room temperature for up to 4 days.
Nutrition
Calories: 540kcal | Carbohydrates: 65g | Protein: 7g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 374mg | Potassium: 328mg | Fiber: 3g | Sugar: 33g | Vitamin A: 489IU | Vitamin C: 5mg | Calcium: 84mg | Iron: 2mg