When you sink your tooth into certainly one of these banana walnut muffins, you’ll be hooked. They’re moist, tender, and loaded with actual banana taste and a smattering of walnuts. Completed with a buttery uncooked cane sugar topping, they’re the proper grab-and-go breakfast or snack.
I’ve two stunning daughters – a tween and a teen – who ask me to make muffins or blueberry crepes nearly each weekend. Sundays, largely. And the highest request is to make these explicit muffins time and again. Fortunately for me, they’re tremendous fast and straightforward to make and a good way to make use of up overripe bananas. Moist and tender with the proper uncooked cane sugar topping, this banana muffins recipe is superb as a fast breakfast or snack however even higher slathered with butter alongside an entire brunch unfold.
Why We Love Banana Walnut Muffins
- Texture-perfect. The bitter cream and bananas make these traditional muffins splendidly moist. The bitter cream additionally contributes a tenderness that takes them excessive, and also you even have the crunch of the walnuts scattered all through. Can’t get any higher!
- That uncooked sugar topping. I like the delicate addition of uncooked sugar to the tops of those muffins. It supplies the proper little bit of sweetness and a delicate crunch.
- Fast and straightforward. You’ll solely want about quarter-hour within the kitchen earlier than you pop these infants within the oven. Plus, the steps are tremendous straightforward to observe. Then, in simply 20-25 minutes of baking time, you’ll be able to dive into among the finest muffins ever.
- An any time of day deal with. Banana walnut muffins are candy however not too candy, making them excellent for breakfast, snack, and even dessert.
Recipe Components
Are you prepared for some pleasant banana and walnut muffins? You’ll want just a few easy components like all-purpose flour, ripe bananas, and chopped walnuts together with a handful of different baking staples.
- All-purpose flour – For the most effective outcomes, I like to recommend sticking with all-purpose flour for this recipe to ensure these muffins prove scrumptious.
- Baking soda – The baking soda helps the muffins rise as they bake so that they prove good and lightweight and fluffy.
- Salt – You want the salt to stability out the sweetness of the muffins.
- Floor Cinnamon – Generally I’ll add a pinch of floor nutmeg as properly.
- Brown sugar – Gentle or darkish brown sugar will work right here. If you need a deeper, extra molasses taste, go along with darkish brown sugar.
- Unsalted butter – Required for each the batter and to combine with the cane sugar; guarantee it’s at room temperature for correct creaming with the sugar.
- Eggs – I recommend utilizing room-temperature eggs as a result of they combine extra simply into the batter.
- Vanilla extract
- Bitter cream – The bitter cream provides to the tenderness of the muffins.
- Bananas – You need to use over-ripe bananas. They’ve a better sugar content material and mash up higher, which can yield sweeter muffins with a superior texture.
- Walnuts – The walnuts are elective. You might use a special nut (pecans could be nice) or depart them out altogether. Alternatively, change the nuts with raisins, chocolate chips, or recent blueberries.
- Uncooked cane sugar – You’ll use the uncooked cane sugar to high the muffins earlier than you bake them. This step is elective however I feel it makes a world of a distinction.
How To Make Banana Walnut Muffins
Let’s get to baking! Comply with these easy steps to create a batch of deliciously nutty banana walnut muffins. I’ve a sense they’ll rapidly turn into a family favourite!
- Prep. Preheat the oven to 350°F and grease a 12-cup muffin tin with butter.
- Mix the dry components. In a bowl, whisk collectively the flour, baking soda, salt, and cinnamon.
- Mix the moist components. Utilizing a mixer, cream the brown sugar and butter till fluffy and lighter in shade. Combine within the eggs, separately, adopted by the vanilla, after which the bitter cream.
- Mash the bananas. Mash the bananas till largely easy.
- Put all of it collectively. Combine the bananas into the creamed butter and sugar combination. Combine within the dry components after which fold within the walnuts.
- Bake. Fill every muffin tin to the brim, brush the muffins with melted butter and sprinkle with uncooked cane sugar. Bake for 20-25 minutes.
- Cool. Cool the muffins within the tin for a couple of minutes earlier than transferring them to a wire rack.
Ideas for Success
- Room temperature butter. Enable the butter to melt at room temperature earlier than starting. Whether it is too chilly, it gained’t cream correctly with the butter and sugar.
- Cream completely. When creaming collectively the butter and sugar, you will need to accomplish that till the combination has lightened considerably in shade and turn into fluffy. By doing so, you’re incorporating air into the batter to yield lighter, fluffier cupcakes.
- Measure the flour rigorously. Baking is a science. As such, it’s essential to measure all the things rigorously, particularly the flour. An excessive amount of flour can yield dry, dense muffins. For those who use too little flour, your muffins will prove sticky and dense. As an alternative of scooping flour out of the bag, use a spoon to fill the measuring cup after which stage it off with a butter knife.
- Don’t over-mix. When including the dry components to the moist components, combine simply till all the things is mixed. Over-mixing may cause the glutens within the flour to over-develop, which often ends in dense, robust muffins.
- Don’t over-bake. Overbaking is a a technique ticket to dry muffins. So set a timer and test the muffins at 20 minutes after which once more each couple of minutes after till a toothpick inserted within the heart of a muffin comes out largely clear. I additionally recommend utilizing an oven thermometer to ensure your oven is preheated to the right temperature.
Serving Options
I like serving these banana muffins heat, sliced in half and unfold with a pat of melted butter. Perhaps even a drizzle of honey or a slather of jam as properly.
How To Retailer Muffins
- To retailer. As soon as the muffins have cooled to room temperature, seal them in an hermetic container and retailer them on the counter for as much as 4 days. Alternatively, wrap every in a double layer of plastic wrap and retailer them within the freezer for as much as 3 months to be thawed when wanted. I don’t advocate storing muffins within the fridge. They’ll dry out.
- To reheat. You definitely don’t must reheat these muffins however I desire them heat. Enable a muffin to thaw (if relevant) earlier than masking it with a humid paper towel and microwaving in 15-second intervals till heat.
Extra Muffin Recipes To Attempt
In a muffin temper? Listed below are a few of my different high picks so that you can attempt. Let me know which of them make it to your favorites checklist.
-
Prep. Preheat your oven to 350°F and liberally grease a 12-cup muffin tin with butter.
-
Mix the dry components. In a medium mixing bowl, whisk collectively the flour, baking soda, salt, and cinnamon. Put aside.
-
Cream. In a separate giant mixing bowl, utilizing an electrical mixer at medium pace, cream collectively the brown sugar and butter till fluffy and considerably lighter in shade.
-
Mix the moist components. Beat the eggs into the creamed butter, one egg at a time, scraping down the batter as wanted. Then, combine within the vanilla and bitter cream. Put aside.
-
Mash the bananas. In a small bowl, mash the bananas with a fork till they’re fairly easy however not fully. You continue to need some chunks in there.
-
Put all of it collectively. Beat the mashed bananas into the creamed butter and sugar combination. Then, with the mixer on low, step by step add the flour combination to the creamed combination and blend till simply mixed; do not overmix. Lastly, utilizing a rubber spatula, fold within the walnuts. The batter might be thick.
-
Put together to bake. Spoon the batter into the ready muffin tin, filling every cup nearly to the brim. Brush the tops of the muffins with melted butter and sprinkle a liberal pinch of uncooked cane sugar over every.
-
Bake. Bake for 22-26 minutes or till a toothpick inserted into the middle of a muffin comes out clear.
-
Cool. Take away from the oven and let the muffins cool within the tin for a couple of minutes earlier than transferring them to a wire rack to chill fully.
- Flour Swap: For those who’re wanting so as to add a little bit of entire grain, you may change half of the all-purpose flour with entire wheat flour.
- Nuts: I just like the walnuts right here as a result of they add a crunchy texture and a delicate sweetness.
- Sugar Topping: Skipping the uncooked cane sugar on high is an possibility, however I’d recommend you attempt it. It not solely sweetens the muffins but additionally provides them a pleasant crunch.
- Bitter Cream Options: Use your most popular bitter cream, or change it up with yogurt.
- Storing for Later: You possibly can freeze the muffins for as much as 3 months. Thaw them in a single day within the fridge. For those who like them heat, you may warmth them up within the microwave.
Serving: 1 muffin | Energy: 437 kcal | Carbohydrates: 46 g | Protein: 5 g | Fats: 27 g | Saturated Fats: 14 g | Polyunsaturated Fats: 5 g | Monounsaturated Fats: 6 g | Trans Fats: 1 g | Ldl cholesterol: 87 mg | Sodium: 317 mg | Potassium: 215 mg | Fiber: 2 g | Sugar: 26 g | Vitamin A: 716 IU | Vitamin C: 3 mg | Calcium: 49 mg | Iron: 2 mg
Dietary information is an estimate and supplied as courtesy. Values could fluctuate in response to the components and instruments used. Please use your most popular dietary calculator for extra detailed information.
