There’s something magical about the aroma of freshly baked Homemade Banana Bread Muffins wafting through your kitchen. These golden, tender muffins are bursting with the natural sweetness of ripe bananas, complemented by a hint of warm cinnamon.
With a soft, moist crumb and a slightly crisp top, they’re the perfect balance of textures. Ready in just 40 minutes, they’re an effortless treat that feels indulgent yet wholesome.
Whether you’re starting your day or enjoying an afternoon snack, these muffins are a comforting delight. The rich banana flavor pairs beautifully with a touch of vanilla, creating a cozy, homey taste.
Quick to prepare and even quicker to disappear, they’re ideal for sharing or savoring solo. Bake a batch today and let their irresistible charm brighten your day!
Gather Your Ingredients for Homemade Banana Bread Muffins
- 1 ½ cups (7 ½ oz/213 g) all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon (or adjust to taste)
- ½ teaspoon salt
- ⅓ cup (2 ½ oz/71 g) granulated sugar
- ⅓ cup (2 oz/57 g) dark brown sugar (light brown sugar works too)
- ½ cup (4 oz/115 g) butter, melted (unsalted or salted, your preference)
- 2 large eggs, at room temperature (let sit out for 30 minutes if cold)
- 1 teaspoon vanilla extract
- 3 medium-sized very ripe bananas, mashed (the riper, the sweeter!)
Cinnamon Topping (Optional but Highly Recommended)
- ¼ cup (2 oz/57 g) granulated sugar
- ½ teaspoon ground cinnamon
- 3 tablespoons butter, melted
Step-by-Step Instructions for Perfect Banana Bread Muffins
- Preheat your oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners and set aside.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, combine the granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and mashed bananas. Whisk until smooth and fully mixed.
- Fold the dry ingredients into the banana mixture gently. Mix until just combined – do not overmix (a few lumps are okay).
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 16-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack.
- While the muffins are still warm, prepare the topping: Mix the sugar and cinnamon in a small bowl. Brush the muffin tops with melted butter, then roll them in the cinnamon-sugar mixture.
- Place the muffins back on the rack to cool completely.
- Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze for up to 2 months. To enjoy, defrost at room temperature for about an hour or microwave briefly.
Sweet & Savory Topping Ideas
While the cinnamon-sugar topping is a classic, feel free to get creative! Try a drizzle of caramel sauce or a sprinkle of chopped nuts for added texture. For a savory twist, mix parmesan cheese and garlic powder into the topping for a unique flavor combination.
Perfect Pairings for Your Muffins
These banana bread muffins pair wonderfully with a cup of hot coffee or tea for breakfast. For a more indulgent treat, serve them with a scoop of vanilla ice cream or a dollop of whipped cream as a dessert.
Storage & Reheating Tips
Store your muffins in an airtight container at room temperature for up to two days. For longer storage, freeze them in a ziplock bag for up to two months. To reheat, simply microwave for 10-15 seconds or let them thaw at room temperature for about an hour.
Quick & Easy Recipe Variations
Add a handful of chocolate chips or walnuts to the batter for extra flavor and crunch. If you’re feeling adventurous, swap out the bananas for pumpkin puree or applesauce for a seasonal twist.
Essential Equipment for Success
Make sure you have a 12-cup muffin tin and paper liners ready before you start. A whisk and rubber spatula will help you mix the batter smoothly, while a toothpick is essential for checking doneness.
Homemade Banana Bread Muffins
Ingredients
Banana Muffins
- 1 ½ cups all-purpose flour 7 ½ oz/213 g
- 1 teaspoon baking soda
- ¾ teaspoon cinnamon
- ½ teaspoon salt
- ⅓ cup granulated sugar 2 ½ oz/71 g
- ⅓ cup dark brown sugar 2 oz/57 g
- ½ cup butter 4 oz/115 g, melted
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 3 medium-sized bananas very ripe, mashed
Cinnamon Topping
- ¼ cup granulated sugar 2 oz/57 g
- ½ teaspoon ground cinnamon
- 3 tablespoons butter melted
Instructions
- Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, combine the flour, baking soda, cinnamon, and salt. Set aside.
- In another large bowl, whisk the granulated sugar, brown sugar, melted butter, eggs, vanilla and bananas until thoroughly combined.
- Fold the dry ingredients into the banana mixture until just combined. Take care not to overmix.
- Divide batter evenly into prepared muffin cups and bake for 16-20 minutes, until a toothpick inserted into the center of the muffins come out clean.
- Let the muffins cool in the pan for 10 minutes before transferring to a rack.
- While the muffins are still warm, prepare the topping: combine the sugar and cinnamon in a bowl.
- Brush the tops of the muffins with the melted butter, roll in the cinnamon-sugar and then return to the rack to let cool completely.
- Store any leftover muffins in an airtight container at room temperature for up to two days. For longer storage, freeze for up to 2 months. Defrost at room temperature for about an hour or microwave briefly.
