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The Best Banana Muffins

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!

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!
A banana muffin in a muffin pan being removed after baking

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.

Banana Muffins with crumb topping in a muffin pan with one empty liner

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!

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A banana muffin split in half on a liner spread with butter

The Best Banana Muffins

  • Author: Shelly
  • 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

Scale
  • 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

  1. Preheat oven to 350°F.  Place cupcake liners in a muffin tin. Set aside.
  2. In a medium bowl mash the bananas with a fork, leaving them slightly lumpy, and set aside.
  3. 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.
  4. Fold in the walnuts, if desired.
  5. Portion out 1/4 cup batter into each muffin tin and prepare crumb topping.
  6. 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.
  7. Bake for 25-30 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
  8. 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

Keywords: banana bread, recipe, banana muffins, cookies and cups, banana

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63 comments on “The Best Banana Muffins”

  1. I was attracted to this recipe by it’s name and the topping so gave it a try. Very good. A big hit here. The topping was more than i needed so will half it or just make double batch batter! Yum!

  2. Thank you for sharing this amazing recipe with us, they are absolutely wonderful! Can I use gluten free flour in place of the regular flour?

  3. I got rave reviews on these, thank you for the recipe. I browned my butter and I thought they were fantastic

  4. 1956pmb@comcast.net

    The Best Banana Muffins are just that!!! I followed the recipe to the tee (I never like to alter on my first try) and they came out very moist and dense, just the way we like them!! These are a keeper for sure. I didn’t use my mixer at all , did it all by hand, super easy. Next time I will add in 1 teaspoon of pumpkin pie spice as one reviewer suggested and maybe 1/2 teaspoon baking powder to see how much the baking powder alters the rise on these. If you like dense and moist, this is your muffin! Thank you so much for the recipe Shelly. I had been looking for a good one and I found a great one! I did cut the recipe in half. I do that with new recipes I hate for homemade baked good to go bad.

  5. I want to make this recipe but we don’t have any muffin tins so we were wondering if we could make this into banana bread. If so how long and should there be any modifications?

    1. i’d actually just recommend you use my banana bread recipe instead! You can omit the chocolate chips if you prefer 🙂

  6. This was an awesome recipe thank you !
    I did make brown butter for the batter and topping plus added walnuts in just the topping.
    Followed everything else according to the recipe !
    Thanks again

  7. I made these as muffin tops. Baked them for 14 minutes at 350. These were delicious, the recipe made 12 muffin tops and I only used half of the crumble topping.

  8. Mamta Sethia

    Hi Shelly. I absolutely adore your recipes. I hope you don’t mind if I were to offer a suggestion. Just to cater to a larger group of bakers, it would be awesome if you could also provide egg substitutes for your recipes. Can I replace egg here?

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