Bakery-Style Banana Muffins
Best muffins ever.
Historically, my muffins always taste totally yummy, but they never bake high and fluffy. You know, like the ones you get in the bakery or the Otis Spunkmeyer ones that are a billion calories a piece. Fortunately, my friend Sally bakes muffins (and cookies and pretty much everything else) like a rock star and gave me the best tips ever for getting bakery-style muffins.
Wowza.
I think we’ve established that sweet breads are one of my favorite things to make. With as many banana bread/muffins/cake recipes I’m starting to rack up on this blog, I’m beginning to think maybe I should have started a site dedicated simply to posting those. I could eat banana bread all day long and not get tired of it.
I found this recipe in my new Cook’s Illustrated cookbook (loooooooove). While I think these banana muffins would be awesome with walnuts folded in, the Tall Boy won’t go near a baked good containing nuts. And since I don’t need to eat 15 bakery-style muffins all by myself, I decided to leave out the nuts and add in peanut butter chips instead.
Yeah, it was a pretty good decision.
Make sure to read the recipe instructions all the way through before beginning these muffins. Sally’s best-ever muffin tip directs you to begin baking your muffins at 425 degrees – baking for just 5 minutes. Then, lower your oven temperature to 375 degrees for the remainder of your baking time.
It’s like muffin magic!
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon nutmeg
- 10 tablespoons unsalted butter, softened
- 1 cup light brown sugar, packed
- 2 large eggs
- 1½ cups plain low-fat yogurt
- 3 bananas, chopped fine
- ½ cup peanut butter chips
- 2 tablespoons butter, melted
- ½ cup turbinado sugar
- 2 teaspoons cinnamon
- Adjust oven rack to lower-middle position and preheat oven to 425. Spray a muffin tin with non-stick spray or line with cupcakes liners and set aside. Mix flour, baking powder, baking soda, salt and nutmeg in a medium bowl.
- In the bowl of a stand mixer, beat sugar and butter on medium speed until light and fluffy. Add eggs, one at a time, beating until combined. Reduce speed to low and add dry ingredients in two installments, alternating with 3 additions of yogurt. Gently fold in chopped bananas and peanut butter chips by hand. DO NOT OVER MIX, or your muffins will turn out hard and tough.
- Divide batter evenly among muffin cups. Don't be afraid to fill them all the way to the top!
- Bake for 5 minutes at 425, and then lower oven temperature to 375. Bake another 15 to 18 minutes, or until muffins are golden brown and a toothpick inserted in the center comes out clean.
- Remove muffins from tin to wire rack and allow to cool for 5 minutes. Meanwhile, combine turbinado sugar and cinnamon in a small bowl. Dip cooled muffins in melted butter and then roll in cinnamon-sugar mixture.
I’m partying here!
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10 EASY SLOW COOKER MEALS RECIPE BOOK
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I swear by my cooks illustrated cookbook!!! Ashley, I’m so glad that my muffin tips and tricks worked out for you! Wow, they look amazing. SO freakin’ tall – you’re right, just like the kinds we see in gourmet bakeries. You go girl. I love these! banana muffins are a favorite of mine.
sally @ sallys baking addiction recently posted..SBA’s 200th post: Dedication to my Readers.
I want to bake muffins every day now that I have your great tips, Sally! Thank you so much for sharing them–I felt like a pro when I pulled these out of the oven!
I am a banana bread junkie. It’s the very first thing I ever learned how to make by myself when I was like 9 or something and I never get sick of it. Love the cinnamon sugary topping. Thanks for sharing your fun muffin tip!
Heather @ SugarDish(Me) recently posted..Five Fast Weeknight Meals
Banana bread is pretty much the best thing ever.
Does anyone know if this “trick” will work with cupcakes too? I mean, a sky high cupcake, what more could a girl ask for?!?!?
These cupcakes look amazing. Sure looks better than the shredded wheat and blueberries I just ate. I may just have to splurge soon! YaHooooo
It makes me so happy that you like banana baked goods as much as I do! And girl…these look AWESOME!!! I love how high and puffy they are! Your pics have me drooling…and wanting to go buy more bananas 🙂
Jocelyn @BruCrew Life recently posted..Trick or Treat Tuesday
Eeek, thanks for the nice photo compliment, Jocelyn. These muffins turned out just perfect–I was so proud of myself for getting them this high and puffy! 🙂
Great trick! It’s been far too long since I’ve made muffins! Thanks for the inspiration!
Jenna@littlekitchenbigflavors recently posted..Cardamom Applesauce Bread with Granola Streusel
After making these, I think I’ll be on a muffin making spree. 🙂 Thanks so much for stopping by!
I am a sucker for anything baked with banana! these look gorgeous and fluffy! I just so happen to have a few banana starting to go bad, this will be perfect!
a farmer in the dell recently posted..stuffed eggplant with spicy peanut sauce
Ooooh yes, definitely use your bananas to make these muffins–they were soooo good! Thanks for stopping by.
I really, really want to make muffins. I need to just do it already! And I’m using that tip!
Dorothy @ Crazy for Crust recently posted..Butterscotch Pecan Magic Bars
Definitely use Sally’s tips, Dorothy–I was so please with how these muffins turned out!
I heart Sally and her genius tips. And I heart you and your genius muffins. Sky high, super puffy banana muffins? I could eat these every day forever and ever and be smitten!
Hayley @ The Domestic Rebel recently posted..Cookies ‘N Cream Cake Batter Bars
Me too, Hayley. Me too.
Oh Yeah I would say that peanut butter chips were a great idea! Thanks for linking up at Show Me Your Plaid Monday’s!
Chandra@The Plaid and Paisley Kitchen recently posted..Mexican Spaghetti with Meatballs
Sally does have awesome tips in that post and I remember reading it back then and thinking wow, I need to try this!
These muffins look wonderful, Ashley! I could gobble them up! And Cooks Illustrated ALWAYS is a winner. Always!
Averie @ Averie Cooks recently posted..The Best Lemon Bars
I am LOVING my Cook’s Illustrated – it pretty much rocks. And you totally need to try Sally’s tips – these were the best muffins to come out of my oven ever!
These are gorgeous! I love tall muffins!
Thanks for linking up to What’s Cookin’ Wednesday!
Karly recently posted..Creamy White Queso Dip – No Velveeta Needed!
Do the bananas need to be super ripe?!
Hi Rachel. The bananas I used in this recipe were not overly ripe, but they weren’t green, either. =)
I’d love to make these but don’t have yogurt on hand, can I substitute something?
Thank you!
Alicia–if you have sour cream on hand, you can substitute that!
These muffins are amazing. I am making them for the second time today! 🙂 Thanks for sharing!
I just logged on for a banana muffin recipe and found yours. I am now off to try it. I can’t wait! They look delicious and sound amazing. Thanks for the great tips too.
Am I not seeing BANANAS in your ingredients list or I’m just missing something.