The Easiest and Best Banana Muffins Recipe EVER! These are simple to whip up and perfect for a weekend breakfast. Perfectly moist, these are loaded with banana and topped with crumb topping, I can’t get enough of this easy muffin recipe!
Table of Contents
- My Favorite Banana Muffin Recipe
- Why Are These The Best?
- What You Will Need/Ingredients
- How To Make Banana Muffins
- Do You Have To Add Nuts To These Muffins?
- What Else Could You Add To These Muffins?
- Can You Freeze Banana Muffins?
- Can You Make These Muffins Mini?
- Want More Muffin Recipes? Try these!
- Get the Recipe
My Favorite Banana Muffin Recipe
I feel like I definitely don’t give muffins enough play around here, and I don’t know why! I mean, who doesn’t love a muffin? I do have a few pretty choice muffin recipes here, ranging from Gooey Cinnamon Muffins all the way to the savory side with Pizza Muffins. BUT I have never posted a classic Banana Muffin recipe! Today we remedy that situation.
These are super easy to make, loaded with bananas and sprinkled with buttery crumb topping! I love these so much because they always turn out perfectly. They’re perfect to make over the weekend, and then you can grab them for a quick breakfast throughout the week!
Why Are These The Best?
- Ease of prep. This Banana Muffin recipe is so easy! No mixer is needed, just a few very ripe bananas!
- I adapted a tried and true reader favorite recipe. If you’ve ever made my Chocolate Chip Banana Bread recipe you KNOW it’s the best recipe out there. For this muffin recipe I adapted that recipe slightly to work perfectly baked in muffin tins.
- Totally adaptable! This recipe is open to all possibilities. Don’tl ove a crumb topping? Leave it off. Hate nuts? Don’t use them. Want to add chocolate chips? Go ahead! This is the perfect base recipe to get creative with!
What You Will Need/Ingredients
The ingredients are simple as long as you have some over-ripe bananas on your counter. Hop down to the recipe card at the bottom of this post for all the measurements and recipe instructions. Plus, you can print it out to make later!
- Ripe Bananas. You want the bananas to be medium in size, and be very ripe. This means they will be streaked with brown/black. If they’re leaking liquid toss them, but anything up until that point is great! If your banana is all yellow wait a few days to use them for this recipe.
- Melted butter. I like to use salted butter in my banana muffin recipe. You melt it which makes it very easy to mix into the batter and there’s no mixer needed. If you don’t have butter you can use vegetable oil or canola oil in its place. I prefer butter however, because it adds flavor.
- Sugars: You will use granulated sugar for the muffins and the crumb topping, and light brown sugar just for the crumb topping.
- Eggs. I use large eggs almost exclusively in my baking recipes unless otherwise stated.
- Vanilla Extract. The vanilla extract in this recipe enhances the banana flavor!
- Sour cream. Adding sour cream into the muffin batter gives these muffins a tender crumb, while also imparting moisture and fat. You could also use buttermilk, or full fat Greek Yogurt.
- Dry Ingredients: Baking soda, Kosher salt, and all purpose flour.
- Chopped Walnuts. I love adding chopped nuts into these muffins, but if you don’t love nuts, simply omit them!
How To Make Banana Muffins
Mash the ripe bananas in a medium bowl with a fork. It’s ok if they are a little lumpy. Set those aside for later.
Stir together the melted butter and granulated sugar then whisk in the eggs and vanilla until it’s smooth. Then stir in the sour cream, mashed bananas, baking soda, and salt. Finally stir in the flour until it’s just incorporated.
If you are using nuts or chocolate chips you should add them in now
Line a muffin tin with cupcake/muffin liners. You also can simply grease or coat the muffin pan with nonstick spray. Scoop out 1/4 cup of the muffin batter into each liner. I like to use a measuring cup for this, it makes it super easy.
Then of course you have the glorious streusel topping. It’s super easy to make, and I’ve even written an entire post and designated recipe for streusel topping that works on this recipe as well as anytime you want to add crumb topping. Top each muffin evenly with the buttery crumb. The bake time on these is 25-ish minutes, until they are set and a toothpick comes out clean.
Let them cool in the pan for about 10 minutes and then serve them warm or transfer to a wire rack to cool completely!
Do You Have To Add Nuts To These Muffins?
I know adding nuts to baked goods is a personal preference, so I included the option for walnuts in the recipe card below, but you can certainly omit the nuts from this recipe as well! You can even add chocolate chips into the muffins if you like chocolate!
What Else Could You Add To These Muffins?
Banana Pairs well with so many things in baked goods! Here is a list of some fun add-in ideas!
- Chocolate Chips. I mean obviously turning these into Banana Chocolate Chip Muffins is a good idea!
- Mini Peanut Butter Cups
- White Chocolate Chips
- Blueberries
- Cranberries
- Pumpkin Spice
- Coconut
- Cinnamon
Can You Freeze Banana Muffins?
YES! These Banana Muffins freeze perfectly! After they’ve cooled completely, you can just place them in a zip-top bag or any airtight container in the freezer them for up to a few months for best freshness! Simply thaw them at room temperature and enjoy! You could reheat them if you would like with just a few seconds in the microwave.
Can You Make These Muffins Mini?
Whether it be a weekend breakfast, or on a weekday before work and school, this muffin recipe is a great way to start your morning! You can even make this recipe into mini muffins! Simply use a mini muffin tin, line with paper liners and bake for 7 – 10 minutes, or until they are done!
Want More Muffin Recipes? Try these!
- Blueberry Muffins
- Banana Graham Muffins
- Pumpkin Apple Muffins
- No Yeast Cinnamon Roll Muffins
- BBQ Sloppy Joe Muffins
The Best Banana Muffins
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Muffins
- Method: Baking
- Cuisine: Breakfast
Description
These Banana Muffins are easy and delicious!
Ingredients
- 3 medium bananas, very ripe
- 1/2 cup salted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups all purpose flour
- optional – 1/2 cup chopped walnuts
Crumb Topping
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1/4 teaspoon salt
- 1/2 cup butter, melted
- 1 1/2 cups all-purpose flour
Instructions
- Preheat oven to 350°F. Place cupcake liners in a muffin tin. Set aside.
- In a medium bowl mash the bananas with a fork, leaving them slightly lumpy, and set aside.
- In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the flour until incorporated.
- Fold in the walnuts, if desired.
- Portion out 1/4 cup batter into each muffin tin and prepare crumb topping.
- In a medium bowl combine all the crumb topping ingredients: granulated sugar, brown sugar, salt, butter, and flour. The mixture should form large crumbs. Top each muffin with an equal portion of the crumb topping.
- Bake for 25-30 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 10 minutes, and then remove and cool on a wire rack, or serve warm.
Notes
Store airtight for up to 3 days.
Optional: You can add in 1/2 cup chocolate chips if desired!
Nutrition
- Serving Size: 1 muffin
- Calories: 489
- Sugar: 29.9 g
- Sodium: 370.1 mg
- Fat: 27 g
- Carbohydrates: 57.6 g
- Protein: 5.4 g
- Cholesterol: 75 mg
Want To Save This Recipe?
Find more recipes like this:
PIN for later:
This was amazing, substituted the sour cream for a non-dairy yogurt for my lactose intolerant friend. Took them out early because my oven runs hot and they are soooo much better moist.
Thank you for this amazing recipe! My husband and two boys went through a batch in two days and asked me to make more. It’s our new favorite treat!
This recipe is fantastic but the recipe needs to be changed to state it makes at least 24 cupcakes. It made 28 for me. These are so good.
I made these yesterday and they turned out FANTASTIC! My fiance said “these are are the best things I’ve ever had”. Will definitely make these again very soon. Thanks for the great recipe!
I especially liked how moist/dense they were and the streusel topping!
So glad you liked them!!
Shelly,
My husband just ate the last two for an after dinner treat. Asked when I am baking them again:)
I have cut way back on my baking…I could do it all day long. Since we are an empty nest, we both lack the willpower to limit our passion for sweets. Next time I will make a single recipe and freeze some.
I have a feeling that next time will be soon. I doubled because my sons were both home from grad school for their grandmothers 90th. They both are watching their sweet intake and neither one of them tasted one. I will be reminding them every chance I get what they missed out on. Worth every single calorie! P.S. Mine were done baking at 25 minutes. LOVE your cookbook too:)
These muffins freeze really well, so definitely bake them again and freeze for later! Thank you for the sweet comment!
OMG I cannot stop talking about this recipe! I made these this past weekend. I have shared with friends and even raved to my grocery store clerk. BEST muffin I have ever made including eaten. I doubled and still had enough batter for a small loaf pan since I only have two 12 cupcake pans. Be prepared for that. I froze some .. eager to see how they freeze.
LOVE hearing this so much!! So glad you liked them!!
I made these this morning and added chocolate chips instead of nuts.
Although flavor is great, the recipe made 13 overflowing muffins and the topping was probably double what I needed. I wished I had read the comment above first. I hate wasting food and that is why I gave this a 4 rather than a 5. It took more than 30 min too bake as well because they were too full and the middle ended up a little undercooked still and the top too brown.
If I were to make these again, I would halve the topping recipe and fill each muffin cup half way (not the 1/4 cup suggested). I would anticipate this to create 16-18 muffins. I might also reduce the sugar amount in the topping since it was pretty sweet.
Thanks for a great recipe! With minor tweaks, I think this will be perfect for my family 🙂
Lastly, I think you meant when these are completely COOLED then they can be frozen, not completely COOKED.
I thing you meant wire rack, right? ?? This recipe sounds delicious!
Made these this morning. I added a bit of maple extract to the batter and some maple sugar to the crumble. (I didn’t want to put the nuts in so I felt like I’d need something else.) The kids just tried them and they’ve been given rave reviews. If I make again, I’ll only make half the crumble topping. Although it made 16 muffins, I didn’t use even half the topping. Thank you for the great recipe! It will be at the top of the list for each time we have some ripe bananas to put to use.
So glad you liked it and adding maple syrup sounds amazing!! I’ll have to try that!
Just about anything with a crumble topping becomes THE BEST in my mind!
Made these muffins for my husband’s comand and they loved them!!!! I added mini chocolate chips instead of walnuts and they were amazing! Thank you best muffin recipe I’ve found!!!