Moist Bakery Style Banana Muffins (2 bananas)
If you’re looking for banana muffins with that bakery-style look and taste-you know, the kind with sky high tops and a crunchy streusel, then you’re in the right place. These gorgeous muffins are super moist, easy to whip up, and only need two ripe bananas to make. The buttery streusel topping comes together in minutes and adds the perfect sweet crunch to every bite. The best part is they are ready in just 30 minutes!
If you’ve got over ripe bananas sitting on your counter (the spottier, the better!), these banana muffins are exactly what they’re meant for. I tested them with just ripe bananas too, and let me tell you, the extra-ripe ones make a huge difference in moisture and flavor.
The just ripe version led to a more dense muffin with smaller tops, so just keep that in mind!
These muffins are soft, fluffy, and perfectly sweet, with high bakery-style domes and a crunchy streusel topping. The perfect combo of textures in every bite.
As a professionally trained pastry chef, I’m always testing ways to get the moistest muffin crumb possible, and these check all the boxes. The secret is in the combination of melted butter for richness, a neutral oil for added softness, and a scoop of Greek yogurt to keep everything tender and balanced.
This recipe uses two bananas (yep, just two!), just like these banana chocolate chip muffins, so it’s perfect when you’re not swimming in extras.
If you want banana recipes made completely with oil try my ultra-moist banana bread made with oil, or my reader-favorite banana cake with oil—all delicious, no butter needed.
Streusel
Make the streusel first and pop it in the fridge while you mix up the muffin batter. Keeping it cold helps it hold together better while baking, so you get that perfectly craggy, crunchy top. You can leave it off… but like, why tho? 🤣
Making the muffins
We’re using the classic muffin mixing method—because, well, these are muffins! It’s the same simple technique I use in all my homemade muffin recipes: mix the wet, mix the dry, then combine. No stand mixer needed!
Mixing this way keeps the batter light and prevents over mixing, which can lead to dense, rubbery muffins. By mixing the wet and dry ingredients separately and then gently combining them by folding with a large spatula, you get soft, fluffy muffins with that perfect bakery-style texture every time.
Just fold until the batter comes together, it will be super thick and lumpy.
The high heat from the initial temperature will bake the top part of the muffin, and then when you lower it to 350 it will bake the middle of the muffin and leave that gorgeous domed top.
Yield
Because bananas can vary in size this recipe can make 12-16 muffins. I prefer to use small-medium size bananas and I usually get a dozen.
Moist Bakery Style Banana Muffins (2 bananas)
Ingredients
Streusel
- 1/2 cup all purpose flour, 60g
- 1/4 cup brown sugar, 48g
- 2 tbsp sugar
- 1/8 tsp kosher salt
- 1/4 cup unsalted butter, cold, diced small
Muffins
- 2 1/2 cups all purpose flour, 300g
- 1 cup sugar, 200g
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/4 cup unsalted butter, melted
- 2 bananas, small- med, spotty and overripe
- 1/4 cup vegetable oil
- 1/4 cup Greek yogurt, 60g
- 2 eggs, large
- 1 tbsp vanilla extract
Instructions
- In a bowl combine the 1/2 cup flour, 1/4 brown sugar, 2 tbsp sugar, 1/8 tsp kosher salt, and ¼ cup cold diced butter.
- Using your fingers, pinch the butter into the mixture gently until small clumps form and are about the size of a pea. Place in the fridge while you make the muffin batter.
- Preheat the oven to 425° F and line a 12 cup muffin tip with muffin liners.
- Take out 2 medium sized bowls. In one bowl, add the 2 1/2 cups flour, 1 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp kosher salt. Mix lightly with a whisk.
- In the second bowl, add the 1/4 cup butter and microwave for 30 seconds at a time until fully melted. Then add in the bananas and mash well with a fork.
- Add the 1/4 cup vegetable oil, 1/4 cup greek yogurt, 2 eggs, and 1 tbsp vanilla extract. Mix well with the whisk.
- All at once, add the dry ingredients into the wet ingredients. Using a large spatula, lightly and gently fold in the flour taking care not to over mix or mix too hard. You want the flour to JUST mix in till there are no mare large streaks. The batter will be thick and lumpy.
- Using an ice cream scoop for accuracy, scoop the batter into the prepared muffin tin all the way to the top.
- Sprinkle the streusel on top of the muffins. Be generous! It’s ok if there’s a lot on the muffin tin.
- Bake for 7 minutes on 425, then lower the temperature to 350°F and continue to bake for another 13 minutes.
- Take the muffins out and let them cool for 5-10 minutes in the tin, then remove and cool completely on a wire rack.
My husband said, “Oh my God! These are amazing! These are bakery-quality muffins.” I have to agree! Your recipe is amazing! I’m taking them to our fellowship tomorrow and there will be some happy bellies!
Wow Kellie! YAY Thank you thank you! Weve been making these on repeat in my house, Im so glad you love them too! Thank you so much for letting me know and leaving such an amazing review!