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 explicit 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 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 gives 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 comply with. Then, in simply 20-25 minutes of baking time, you’ll be able to dive into among the greatest 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 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 in order that they end up good and light-weight 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 – 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 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 distinct nut (pecans can be nice) or go away them out altogether. Alternatively, substitute the nuts with raisins, chocolate chips, or contemporary blueberries.
- Uncooked cane sugar – You’ll use the uncooked cane sugar to high 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! Observe these easy steps to create a batch of deliciously nutty banana walnut muffins. I’ve a sense they’ll rapidly develop 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 colour. Combine within the eggs, separately, adopted by the vanilla, after which the bitter cream.
- Mash the bananas. Mash the bananas till principally clean.
- 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 totally. When creaming collectively the butter and sugar, it is very important achieve this till the combination has lightened considerably in colour and develop 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 vital to measure every part rigorously, particularly the flour. An excessive amount of flour can yield dry, dense muffins. In the event you use too little flour, your muffins will end up sticky and dense. As an alternative 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 every part is mixed. Over-mixing may cause the glutens within the flour to over-develop, which often leads to dense, robust muffins.
- Don’t over-bake. Overbaking is a a technique ticket to dry muffins. So set a timer and verify 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 recommend utilizing an oven thermometer to ensure your oven is preheated to the right temperature.
Serving Ideas
I like serving these banana muffins heat, sliced in half and unfold with a pat of melted butter. Possibly 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’ll dry out.
- To reheat. You definitely don’t should reheat these muffins however I want them heat. Enable a muffin to thaw (if relevant) earlier than protecting 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 record.
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Prep. Preheat your oven to 350°F and liberally grease a 12-cup muffin tin with butter.
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Mix the dry substances. In a medium mixing bowl, whisk collectively the flour, baking soda, salt, and cinnamon. Put aside.
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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 colour.
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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.
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Mash the bananas. In a small bowl, mash the bananas with a fork till they’re fairly clean however not fully. You continue to need some chunks in there.
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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 will likely be thick.
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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.
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Bake. Bake for 22-26 minutes or till a toothpick inserted into the middle of a muffin comes out clear.
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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: In the event you’re trying so as to add a little bit of entire grain, you possibly can substitute 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 choice, however I’d recommend you attempt it. It not solely sweetens the muffins but in addition 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 the event you like them heat, you possibly can 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 accordance with the substances and instruments used. Please use your most popular dietary calculator for extra detailed information.
