When you sink your enamel into one in all 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 lovely daughters – a tween and a teen – who ask me to make muffins or blueberry crepes nearly each weekend. Sundays, principally. And the highest request is to make these specific muffins over and over. Fortunately for me, they’re tremendous fast and straightforward to make and an effective 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 a complete brunch unfold.
Why We Love Banana Walnut Muffins
- Texture-perfect. The bitter cream and bananas make these basic 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 refined addition of uncooked sugar to the tops of those muffins. It supplies the proper little bit of sweetness and a refined 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 comply with. 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 good for breakfast, snack, and even dessert.
Recipe Elements
Are you prepared for some pleasant banana and walnut muffins? You’ll want a number of easy substances like all-purpose flour, ripe bananas, and chopped walnuts together with a handful of different baking staples.
- All-purpose flour – For the perfect outcomes, I like to recommend sticking with all-purpose flour for this recipe to ensure these muffins end up scrumptious.
- Baking soda – The baking soda helps the muffins rise as they bake so that they end up good and lightweight and fluffy.
- Salt – You want the salt to steadiness out the sweetness of the muffins.
- Floor Cinnamon – Typically I’ll add a pinch of floor nutmeg as properly.
- Brown sugar – Mild or darkish brown sugar will work right here. If you’d like 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 counsel 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 the next sugar content material and mash up higher, which is able to yield sweeter muffins with a superior texture.
- Walnuts – The walnuts are non-obligatory. You may use a unique 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 prime the muffins earlier than you bake them. This step is non-obligatory 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 change into a family favourite!
- Prep. Preheat the oven to 350°F and grease a 12-cup muffin tin with butter.
- Mix the dry substances. In a bowl, whisk collectively the flour, baking soda, salt, and cinnamon.
- Mix the moist substances. Utilizing a mixer, cream the brown sugar and butter till fluffy and lighter in shade. Combine within the eggs, one after the other, adopted by the vanilla, after which the bitter cream.
- Mash the bananas. Mash the bananas till principally easy.
- Put all of it collectively. Combine the bananas into the creamed butter and sugar combination. Combine within the dry substances 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 achieve this till the combination has lightened considerably in shade and change into fluffy. By doing so, you’re incorporating air into the batter to yield lighter, fluffier cupcakes.
- Measure the flour fastidiously. Baking is a science. As such, it’s vital to measure the whole lot fastidiously, particularly the flour. An excessive amount of flour can yield dry, dense muffins. In case you use too little flour, your muffins will end up sticky and dense. As a substitute of scooping flour out of the bag, use a spoon to fill the measuring cup after which degree it off with a butter knife.
- Don’t over-mix. When including the dry substances to the moist substances, combine simply till the whole lot is mixed. Over-mixing could cause the glutens within the flour to over-develop, which normally leads to dense, robust muffins.
- Don’t over-bake. Overbaking is a a technique ticket to dry muffins. So set a timer and examine the muffins at 20 minutes after which once more each couple of minutes after till a toothpick inserted within the middle of a muffin comes out principally clear. I additionally counsel utilizing an oven thermometer to ensure your oven is preheated to the correct temperature.
Serving Ideas
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 suggest storing muffins within the fridge. They may dry out.
- To reheat. You actually don’t should reheat these muffins however I want them heat. Enable a muffin to thaw (if relevant) earlier than protecting it with a moist paper towel and microwaving in 15-second intervals till heat.
Extra Muffin Recipes To Strive
In a muffin temper? Listed below are a few of my different prime picks so that you can strive. 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 substances. 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 velocity, cream collectively the brown sugar and butter till fluffy and considerably lighter in shade.
-
Mix the moist substances. 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 utterly. 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, progressively 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 virtually 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 utterly.
- Flour Swap: In case you’re trying 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 refined sweetness.
- Sugar Topping: Skipping the uncooked cane sugar on prime is an possibility, however I’d counsel you strive it. It not solely sweetens the muffins but additionally offers them a pleasant crunch.
- Bitter Cream Alternate options: Use your most popular bitter cream, or swap it up with yogurt.
- Storing for Later: You’ll be able to freeze the muffins for as much as 3 months. Thaw them in a single day within the fridge. In case you 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 data is an estimate and supplied as courtesy. Values might range in response to the substances and instruments used. Please use your most popular dietary calculator for extra detailed data.
