Best Banana Muffins (Soft & Bakery-Style)

Serves 12 muffinsPrep 15 minCook 19 minTotal 35 min

Ingredients

• 1 ½ cups (190 g) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine salt
• 1 teaspoon ground cinnamon
• 1 ½ cups (about 3 medium) very ripe mashed bananas
• ¼ cup (60 ml) neutral oil, such as vegetable or canola oil
• ¼ cup (60 g) unsalted butter, melted and slightly cooled
• ½ cup (100 g) granulated sugar
• ½ cup (100 g) light brown sugar, packed
• 2 large eggs, at room temperature
• ½ cup (120 ml) buttermilk
• 2 teaspoons vanilla extract
• ¾ cup (130 g) chocolate chips or chopped walnuts, optional

Method

1. Prepare the oven and pan. Heat your oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners. A light-colored metal pan will help the muffins bake evenly.
2. Combine the dry ingredients. Add the flour, baking powder, baking soda, salt, and cinnamon to a medium bowl. Whisk until evenly mixed.
3. Mash the bananas. Place the bananas in a large mixing bowl. Mash them with a fork until mostly smooth. A few small pieces are fine.
4. Add the wet ingredients. Whisk the oil and melted butter into the bananas. Add the granulated sugar and brown sugar. Whisk again until combined.
5. Add the eggs, buttermilk, and vanilla. Whisk until the mixture looks smooth. The batter may still have a few small banana pieces.
6. Add the dry ingredients. Tip the flour mixture into the bowl. Fold gently with a spatula until you no longer see dry flour. Do not overmix. A few lumps are fine.
7. Add any extras. Fold in the chocolate chips or chopped walnuts if you are using them. Keep the mixing brief.
8. Fill the muffin pan. Divide the batter between the 12 liners. Fill each cup about three-quarters full, or slightly higher if you want large muffin tops.
9. Bake at high heat first. Place the pan in the oven and bake at 425°F (220°C) for 5 minutes. Do not open the oven door.
10. Lower the temperature. Reduce the oven temperature to 350°F (175°C), leaving the pan inside. Bake for another 13–15 minutes.
11. Check the muffins. Insert a toothpick into the center of one muffin. It should come out clean or with a few moist crumbs. If you see wet batter, bake for another 2 minutes and check again.
12. Cool before serving. Leave the muffins in the pan for 5 minutes. Transfer them to a wire rack. Serve warm or let them cool completely.