These Bouchon Bakery Style Banana Muffins are the best around! They are buttery and moist with a profound banana flavor, and a deliciously crumbly walnut streusel topping. For professional bakery style muffins, they are a cinch to make at home.
(This recipe for Bouchon Bakery banana muffins was originally published in February 2014, but was updated with new photos and content in 2020).
These muffins are by far the most moist and delicious banana muffins I’ve ever had. If I could describe a muffin as melting in your mouth, this muffin would definitely deserve that description. Tender-crumbed and ethereal. It’s about as light and fluffy as one can imagine a muffin being.
These muffins retain such a moist and tender crumb because the batter is made in advance and then refrigerated overnight. This allows the flour to fully saturate before baking. The recipe uses cake flour. I have made these muffins with cake flour and also with all-purpose flour in the past. Both versions were delectable. Regardless of the flour used, the result is sublime, yielding the best bakery style banana muffins I’ve ever had.
They are mildly buttery, super moist and flavorful, with a delicate sweetness and not-too-overpowering banana flavor. The recipe includes a delightful walnut streusel topping. Instead of including walnuts in the batter, this classic counterpart to banana is featured in the crumb topping. It yields a nutty, sweet, and crunchy topping on an already fantastic muffin.
How to make Bouchon Bakery banana muffins
This recipe is easy but requires patience. The process is similar to most muffin recipes, but must begin at least the night before you plan to bake them. I would also encourage you to use the weight measurements for supreme accuracy. Volume measurements are also included, but if you have a digital scale, please use it.
Begin by mixing together your dry ingredients in a mixing bowl. This includes the cake flour (all-purpose will work if it’s all you have), baking soda, baking powder, and salt. Next, add the room temperature unsalted butter to the bowl of your stand mixer fitted with the paddle attachment. Beat it until it is soft and creamy, the consistency of mayonnaise.
Then, add the sugar and mix until fluffy. Scrape down the sides, and the eggs and vanilla paste. If you don’t have vanilla paste, you can use vanilla extract, but you’ll mix the flecks of real vanilla throughout your batter.
Add the dry ingredients in 2 additions, and mix just until combined. Add your mashed bananas and creme fraiche. I personally replace the creme fraiche with sour cream whenever I make these banana muffins. It’s such a small amount, less than 2 tablespoons. In my opinion it’s not worth purchasing creme fraiche if this is your only use for it. Sour cream is more versatile in my kitchen, so I opt to make banana sour cream muffins in this case.
Transfer the batter to a covered container, and refrigerate at least overnight or up to 36 hours.
Meanwhile, make the walnut streusel topping! Combine all-purpose flour, sugar, finely chopped walnuts (I use a small food processor), and salt. Then cut in small cubes of cold butter, much like you would for biscuits, pie crust, or scones. When you have a crumbly mixture, transfer to a covered container or resealable plastic bag and refrigerate until needed.
When you’re ready to bake your muffins line either a jumbo muffin pan with 6 jumbo muffin paper liners or line 13 cups in two standard muffin pans (space them out between the pans) with paper liners. Spray with nonstick spray. Divide the batter between the cups. I like this Oxo ice cream scoop for portioning it out.
Top each muffin with some of the walnut streusel topping, dividing it up evenly. Bake these Bouchon Bakery banana muffins until a toothpick inserted into the center comes out clean, about 35 to 38 minutes for jumbo muffins, and 29 to 32 minutes for standard muffins. They will rise quite a bit. Make sure you don’t overfill your muffin cups!
Other recipes you may like
- Bouchon Bakery Blueberry Muffins
- Bouchon Bakery Corn Muffins
- Plum Almond Muffins
- Gingerbread Muffins
- Bouchon Bakery Gingerbread (Pain d’Epices)
- Banana Chocolate Chunk Muffins
- Banana Walnut Chocolate Chip Cookies
- Brown Sugar Banana Date Bread
- Hummingbird Cake
- Banana Nilla Pudding Pie
- Bouchon Bakery Cinnamon Honey Scones
- Cranberry Chocolate Chip Oatmeal Cookies
These are truly THE BEST bakery style banana muffins I’ve ever had. I can’t say enough about how much I love this recipe. I have been making these muffins for years, and never tire of them. If you love bakery style banana muffins, look no further than this exceptional recipe.
Bouchon Bakery Banana Muffins
- 168 g (1 1/4 cup + 1 tablespoon) cake flour
- 3.6 g (3/4 teaspoon) baking soda
- 2.4 g (1/2 teaspoon) baking powder
- 4.4 g (1 1/2 teaspoons) kosher salt
- 120 g (4.2 ounces) unsalted butter, at room temperature
- 144 g (3/4 cup) lightly packed light brown sugar
- 80 g (1/4 cup + 1 tablespoon) eggs
- 7 g (1 1/8 teaspoons) vanilla paste
- 24 g (1 tablespoon + 2 teaspoons) creme fraiche (I use sour cream)
- 256 g (1 cup) mashed banana (about 2 large bananas)
Walnut Streusel Topping:
- 25 g (3 tablespoons) all-purpose flour
- 25 g (2 tablespoons) granulated sugar
- 25 g (3 1/2 tablespoons) walnuts, very finely chopped (use a small food processor)
- Pinch kosher salt
- 25 g (1 3/4 tablespoons) cold unsalted butter, cut into 1/4-inch pieces
- For the muffins: whisk the flour, baking soda, baking powder, and salt in a medium bowl.
- Place the butter in the bowl of a stand mixer fitted with the paddle attachment, turn to medium-low speed, and cream the butter until it has the consistency of mayonnaise. Add the sugar and mix for 1 to 2 minutes, until fluffy. Scrape down the sides and bottom of the bowl, add the eggs and vanilla paste, and mix for 15 to 30 seconds on low speed, until just combined.
- Add the dry ingredients in 2 additions, mixing on low speed for 15 seconds each, or until just combined. Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there. Add the creme fraiche and banana and mix on low speed for about 30 seconds until just combined. Transfer the batter to a covered container and refrigerate overnight, or for up to 36 hours.
- To make the streusel topping: combine the all-purpose flour, walnuts, sugar and salt in a bowl and whisk to break up any lumps. Add butter and toss to coat the pieces. Work the mixture with your fingertips, breaking the butter into pieces no larger than 1/8 inch and combining it with the flour mixture. Do not overwork the mixture or allow the butter to become soft; if it does, place the bowl in the refrigerator to harden the butter before continuing.
- Transfer the streusel to a covered container or a resealable plastic bag. Refrigerate for at least 2 hours, or up to 2 days, or freeze for up to 1 month. Use the streusel while it is cold.
- To bake the muffins: Preheat the oven to 425 degrees F. Line a 6-cup jumbo muffin pan with muffin papers and spray the papers with nonstick cooking spray, or alternatively line 13 cups in two standard muffin pans (space them out between the pans) with paper liners.
- Spoon the batter evenly into the papers (use an ice cream scoop if you have one), stopping 1/2 inch from the top. Divide the streusel over the tops of the muffins.
- Place the pan in the oven, lower the temperature to 325 degrees F, and bake for 35 to 38 minutes for jumbo muffins or 29 to 32 minutes for standard muffins, until the muffins are golden brown and a skewer inserted in the center comes out clean. Set the pan on a cooling rack and cool completely.
Notes & Nutrition
- The muffins are best the day they are baked, but they can be wrapped individually in a few layers of plastic wrap or stored in a single layer in a covered container at room temperature for up to 3 days or frozen for up to 1 week. Defrost the muffins still in the container so any condensation will form on the outside of the container and not on the muffins. Place on a sheet rack and refresh in a 325-degree oven for about 5 minutes, if desired.
- If you don’t have cake flour, you may substitute additional all-purpose in its place. I have made these muffins both ways, and the results were good in either case.
- For scooping the muffin batter I use this Oxo ice cream scoop which is a #12 size, with a 2 1/2 fluid ounce capacity. I slightly scant scoop of this size is a good amount for a standard muffin cup.
- After dividing the muffin batter into the muffin cups, I like to use wet fingers (just run your hand under the faucet for a few seconds and then shake it off) to press down on the dough to flatten and fill the cups. This way your fingers won’t stick to the batter, you can ensure the cups are filled evenly (if you are spooning the batter instead of scooping with a uniform-sized scoop) and you can comfortably and evenly top the batter with streusel.
- Adapted from Bouchon Bakery