These Bakery Style Banana Bread Muffins with Streusel Topping are the perfect way to start your day. These classic muffins are easy to make, gluten free friendly, delicious, moist and fluffy!

Moist Banana Bread Muffin with a wrapper taken off.

There’s nothing more disappointing than baking muffins that come out dry and sink in the middle.

However, my favorite part about a muffin is the muffin top. I love it when muffins have an edge that hangs over. I always save it for last.

And these muffins have the most PERFECT muffin top!

I share below what makes these Banana Bread Muffins so moist and fluffy. These muffins are beyond delicious and easy to make.

Topping the muffins with an oat streusel is optional, but highly recommended!

Main Ingredients

Banana Bread Muffins Ingredients measured out in glass bowls.

Tips for Fluffy and Moist Bakery Style Muffins

Believe it or not, there are a few things you can do to make your muffins extra moist and fluffy when they come out of the oven.

One of the most important things when baking muffins is to bake them in every other muffin liner. There shouldn’t be a muffin directly next to another.

This gives the muffins more space to rise, stay moist and create a perfect muffin top.

My other trick for fluffy and moist muffins is to not overmix the batter. When you overmix the batter, it can cause the muffins to have a dry/tough texture.

To avoid this, mix just until combined then check the muffins with a toothpick to know when they are done baking!

How to Make Banana Bread Muffins

  1. Preheat the oven to 425 degrees F
  2. Line a muffin tray in every other slot with muffin wrappers, you will bake two trays (one after the other)
  3. Combine all of your wet ingredients into a bowl and mix until fully combined
  4. Add in half the flour, fold into the batter until fully combined
  5. Next, add in the rest of the flour as well as the baking powder, baking soda and cinnamon
  6. Mix until combined, make sure to not overmix
  7. Make the streusel topping
  8. Use a spoon or ice cream scooper to transfer the batter to the muffin lines
  9. Fill the batter so that the top scoop of batter lines up just under the top of the wrapper
  10. Add about 2 tablespoons of the streusel topping on top of the batter
  11. Bake in the oven for 10 minutes at 425 degrees F
  12. Turn the over temperature down to 350 degrees F and bake for additional 8-12 minutes (or until a toothpick comes out clean as oven temperatures vary)
  13. the muffins will be done when you stick a toothpick in and it comes out clean
  14. Let cool for 5-10 minutes then transfer to a cooling rack
  15. Enjoy!
Mashed bananas and two eggs in a large mixing bowl.
Mash bananas in a large mixing bowl
Wet ingredients in a large mixing bowl.
Add all of the wet ingredients in the bowl and mix
Making Banana Bread Muffins in a large mixing bowl
Fold in the dry ingredients
Scoop the batter into the muffin liners
Scoop the batter into the muffin liners
Top the muffins with the streusel mixture before baking
Top the muffins with the streusel (optional)
Baked Banana Bread Muffins with Streusel Topping
Bake the muffins until a toothpick comes out of the center clean
Freshly Baked Banana Bread Muffin with the wrapper taken off.
Let cool and enjoy!

Frequently Asked Questions

Can I add mix-ins to the batter?

Yes! I would stick to adding chocolate chips/chunks, nuts, fresh fruit or nut butters to the mix.
I would avoid adding any frozen fruit as that would change the consistency of the batter.

Do I have to add the streuesel topping?

Nope! You can omit completely. The baking time may be less, keep an eye on the muffins to make sure they don’t overbake.

What other flours can be used instead of gluten free flour?

I suggest using regular all purpose flour at a 1:1 ratio. Substituting any other flour will impact the rise and texture of these muffins.

How do I know when the muffins are fully baked?

The muffins are fully baked when you stick a toothpick in the middle and it comes out clean.

What is the best way to store these muffins?

Store these muffins in an airtight container for up to 3 days at room temperature. Leave a corner of the container open for airflow.

If you’d like to store them for longer, freeze for up to 1 month!

What is the secret to making this batter so fluffy?

Two things! The baking powder and not overmixing the batter. It works like a charm every time.

Did you like these Bakery Style Banana Muffins? Check out these recipes!

Banana Bread Muffin with a bite taken out.
Banana Bread Muffins with Streusel Topping
5 stars (3 ratings)

Bakery Style Banana Bread Muffins with Streusel Topping

Prep Time: 20 minutes
Cook Time: 21 minutes
Total Time: 41 minutes
Yield: 10 muffins
The Bakery Style Banana Bread Muffins with Streusel Topping are the perfect way to start your day. These classic muffins are easy to make, gluten free friendly, delicious, moist and fluffy!

Ingredients
 

  • 1.5 cups banana (about 3-4), mashed
  • 1/4 cup salted butter, melted
  • 1/4 cup granulated sugar
  • 1/2 cup dark brown sugar , packed
  • 2 eggs
  • 1/4 cup almond milk
  • 2 tsp vanilla extract
  • 2 cups gluten free flour, or regular all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon

Streusel Topping

  • 1/4 cup gluten free flour, or regular all purpose flour
  • 3/4 cup rolled oats
  • 1/2 cup dark brown sugar, packed
  • 1/4 cup salted butter, softened

Instructions
 

  • Preheat the oven to 425 degrees F
  • Line a muffin tray in every other slot with muffin wrappers, you will bake two trays (one after the other)
  • Combine all of your wet ingredients into a bowl and mix until fully combined
  • Add in half the flour, fold into the batter until fully combined
  • Next, add in the rest of the flour as well as the baking powder, baking soda and cinnamon
  • Mix until combined, make sure to not overmix
  • Make the streusel topping
  • Use a spoon or ice cream scooper to transfer the batter to the muffin lines
  • Fill the batter so that the top scoop of batter lines up just under the top of the wrapper
  • Add about 2 tablespoons of the streusel topping on top of the batter
  • Bake in the oven for 10 minutes at 425 degrees F
  • Turn the over temperature down to 350 degrees F and bake for additional 8-12 minutes (or until a toothpick comes out clean as oven temperatures vary)
  • the muffins will be done when you stick a toothpick in and it comes out clean
  • Let cool for 5-10 minutes then transfer to a cooling rack
  • Enjoy!

Nutrition

Calories: 260kcal
Author: Jessica Selensky
Course: baked good, Breakfast, brunch, Dessert, Snack
Cuisine: American
Keywords: bakery style banana muffins, bakery style muffins, banana baking, banana muffin recipe, banana recipes, gluten free banana muffin, gluten free muffins, gluten-free baking, simple baking

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