Bakery-Style Banana Muffins
Tall, domed banana muffins with a crunchy streusel top
By RecipesQueen Kitchen • June 10, 2026
These bakery-style banana muffins rise tall and proud with gorgeous domed tops and a buttery streusel crumble. They're moist, deeply banana-flavored, and disappear within minutes of coming out of the oven.
The secret to bakery-height muffins is a thick batter, a hot oven start (425°F for the first 5 minutes to create rapid rise), then reducing to 350°F to bake through gently.
Use your ripest bananas — frozen and thawed bananas work even better, as freezing concentrates the sugars.
Ingredients
- 3 large very ripe bananas, mashed
- 1/3 cup melted butter
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 3 tbsp brown sugar for streusel
- 2 tbsp flour for streusel
- 1 tbsp cold butter for streusel
Instructions
- 1
Preheat oven to 425°F. Line a muffin tin with paper liners.
- 2
Mash bananas and stir in melted butter, sugar, egg, and vanilla.
- 3
Add flour, baking soda, cinnamon, and salt. Fold until just combined.
- 4
Make the streusel: mix brown sugar, flour, and cold butter with fingers until crumbly.
- 5
Fill muffin cups 3/4 full. Top with streusel. Bake at 425°F for 5 minutes, then reduce to 350°F for 15-17 more minutes.
- 6
Cool in the pan for 5 minutes, then transfer to a wire rack.
