Perfect Banana Muffins
Out of all the banana muffin recipes I’ve ever tried, I’ve never found a go-to recipe. But now I’m happy to report that I have found our new favorite, go-to banana muffin recipe, with my sister commenting that these were the best banana muffins she’s ever had. Not only do they form that beautiful, picturesque dome while baking, they’re fluffy and soft, with the perfect amount of sweetness. If you give these muffins a try, don’t forget to leave a comment to let me know how they turned out for you!
These make a fabulous afternoon snack, enjoyed with tea or milk.
….complete with a lightly sweetened, crumbly, delicate streusel….
Perfect Banana Muffins
These moist and fluffy banana muffins are studded with chocolate chips and have a delicate, crumbly streusel.
Servings 15 muffins (15-20 muffins)
Ingredients
- 3 very ripe bananas
- 1/4 cup vegetable, canola, or LIGHT olive oil
- 1/4 cup butter, melted
- 1/2 cup granulated sugar (I did half coconut sugar)
- 1/2 cup brown sugar, packed
- 2 large eggs, room temp (I submerged them in warm water for 5 min)
- 1 Tbsp vanilla extract
- 1/4 cup buttermilk
- 2 cups all-purpose flour (I substituted 1 cup spelt flour)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup semi-sweet chocolate chips
Streusel: (Optional)
- 1/2 cup all purpose flour
- 1/4 cup brown sugar
- 1/4 tsp salt
- 1/4 cup butter, cold
Instructions
- Measure buttermilk and set it on the counter to come to room temp.
- Preheat oven to 425 degrees F. Line two muffin tins with 15-20 paper liners. You can add more or less liners when filling.
- Place ripe, peeled bananas in a large bowl and mash with a fork and/or potato masher until well mashed.
- Mix in vegetable oil and melted butter.
- Add granulated and brown sugars and stir well.
- Add eggs, vanilla, and buttermilk. Stir well.
- In a separate bowl, stir together flour, baking powder, baking soda, and salt.
- Add dry ing. to wet ing. and mix with a large fork or a spatula JUST UNTIL COMBINED, and no more streaks of flour remain. Don’t overmix.
- Fold in chocolate chips.
Streusel:
- In a bowl, whisk together flour, sugar, and salt. Mix in butter with a fork, pastry cutter, or your hands until streusel has a crumbly consistency.
- Fill lined muffin tins 3/4 of the way full using an ice-cream scoop.
- Sprinkle streusel evenly over the top.
- Bake at 425 for 8 min, then reduce oven temp. to 350 and bake another 8 min or so until muffins are lightly golden brown, spring back lightly to the touch, are beautifully domed, and a toothpick inserted in the center comes out clean or with a few moist crumbs. Don’t overbake!
- Let cool for a few minutes before removing from muffin tins. Enjoy!
Recipe adapted from https://sugarspunrun.com/
I’d love to try these. They look very good!
I will absolutely make these!!! they look amazing!👌
Thanks Serene!
These are the best! Doubled the recipe because otherwise they’re gone in a minute with hungry teenage boys around!❤😋
So glad to hear, Evelyn! They disappeared way too quickly here too!
We have made these several times already!! Very delicious!🍌😋
Awesome!