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Ina Garten Banana Muffins

Ina Garten's Banana Muffins - recipe card
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These bakery-style banana muffins are exceptionally moist and tender, with deep banana flavor and a perfect domed top. A touch of cinnamon and vanilla enhances the natural sweetness of ripe bananas, while the coarse sugar topping adds a delightful crunch.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1/2 tsp ground cinnamon
  • 1 cup mashed very ripe bananas (about 2–3 medium bananas)
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 large egg, at room temperature
  • 1 tsp pure vanilla extract
  • 1/4 cup buttermilk, at room temperature
  • 2 tbsp coarse sugar (such as turbinado), for topping

Instructions

  1. Preheat your oven to 350°F / 177°C. Line a standard 12-cup muffin tin with paper liners or grease thoroughly with butter or non-stick spray. Proper preheating is essential for the chemical leaveners to activate correctly and create the ideal oven spring for a domed muffin top.
  2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp fine sea salt, and 1/2 tsp ground cinnamon until thoroughly combined. This aerates the dry ingredients and ensures the leaveners and salt are evenly distributed, preventing bitter spots in the final muffins.
  3. In a large mixing bowl, combine 1 cup mashed ripe bananas, 3/4 cup granulated sugar, and 1/2 cup vegetable oil. Use a sturdy whisk or a hand mixer on low to beat the mixture for about 1 minute until it becomes smooth, glossy, and slightly thickened. This step helps dissolve the sugar and emulsify the fat into the banana puree.
  4. Add 1 large room-temperature egg and 1 tsp pure vanilla extract to the banana mixture. Beat on medium speed for 30 seconds until fully incorporated and the mixture is pale and creamy. Using room-temperature ingredients prevents the batter from seizing and ensures a smooth, even texture.
  5. With the mixer on low speed, add half of the dry ingredient mixture to the wet ingredients, mixing just until a few streaks of flour remain. Immediately pour in 1/4 cup room-temperature buttermilk and mix until barely combined. This alternating method prevents over-mixing the gluten in the flour, which would lead to tough muffins.
  6. Add the remaining dry ingredients and mix on low speed just until no dry pockets of flour are visible. The batter will be thick and slightly lumpy—this is correct. Over-mixing at this stage is the most common mistake and will result in dense, tunneled muffins.
  7. Using a large spoon or a #16 ice cream scoop, divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full. For a professional bakery-style look, heap the batter slightly in the center of each cup. This encourages the signature domed top during baking.
  8. Sprinkle the top of each muffin with a generous pinch (about 1/2 tsp each) of coarse sugar. This adds a delightful crunch and subtle caramelized flavor as it bakes, creating a beautiful contrast to the tender crumb.
  9. Place the muffin tin in the center of the preheated oven. Bake for 22-25 minutes, or until the tops are golden brown, spring back when lightly pressed in the center, and a toothpick inserted into the thickest part of a center muffin comes out clean or with a few moist crumbs.
  10. Immediately transfer the muffins from the hot tin to a wire cooling rack. Let them cool for at least 15 minutes before serving. This stops the carryover cooking and allows the internal structure to set, preventing them from becoming gummy. The muffins are best served warm.

Notes

Storage: Cool completely, then store in an airtight container at room temperature for up to 2 days. For longer storage, wrap individually in plastic wrap and freeze in a freezer bag for up to 3 months. Reheating: Thaw frozen muffins at room temperature. To refresh, warm in a 300°F / 149°C oven for 8-10 minutes, or microwave individual muffins for 15-20 seconds.

Nutrition

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Find it online: https://inagartendishes.com/ina-gartens-banana-muffins/