Banana Walnut Muffins
Go nuts for these Banana Walnut Muffins! They’re extremely soft and moist, full of banana flavor with some crunch from the walnuts. They’re also topped with cinnamon streusel for a double dose of flavor and texture.
Servings: 12 muffins
Ingredients
Cinnamon Streusel
- ¼ cup light brown sugar packed, 50 g
- ¼ cup all-purpose flour 32 g
- ½ teaspoon cinnamon
- A pinch of kosher salt
- 1 ounce unsalted butter cold and cubed, 28 g
Banana Muffins
- 1 ¼ cup mashed bananas about 3 small bananas, 6” in length, 320 g
- 3 oz unsalted butter 85 g
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ¾ cup light brown sugar 150 g lightly packed
- 1 ¾ cup all-purpose flour 230 g
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¾ cup walnuts 74 g, toasted & roughly chopped
Instructions
- Prepare the streusel by whisking together the dry ingredients. Add the cold cube butter to it and cut the butter into the dry ingredients with a pastry blender or just use the tip of your fingers to press the butter into flat pieces. The streusel should resemble wet sand. Refrigerate until ready to use.
- Line a muffin pan with cupcake liners.
- Mash the banana with a potato masher in a large mixing bowl.
- Add melted butter, vanilla and eggs to the mashed bananas. Whisk together to combine.
- Add brown sugar and beat until smooth.
- Sift flour, baking soda, and baking powder into a small mixing bowl. Stir in the kosher salt. Add the flour mixture to the liquid mixture and fold until just combined. There should be a few streaks of dry flour in the batter.
- Add the toasted and chopped walnuts, fold to distribute.
- Divide the batter into the prepared muffin pan with a large cookie scoop. One full cookie scoop per muffin. Sprinkle on top 1 tablespoon of streusel.
- Preheat the oven to 350°F while the batter rests.
- Bake for 20-22 minutes until a toothpick inserted in the center of the muffins comes out clean with just a few crumbs attached.
- Allow the muffins to cool in the pan for 5-10 minutes before removing them from the pan and let them cool on their sides on a kitchen towel to help preserve their dome tops.
Notes
- Always use overripe bananas for the most banana flavor.
- You can use frozen bananas. When thawing frozen bananas, you’ll see liquid come out, just mash the bananas with the liquid all together.
- Always toast the walnuts to bring out their flavor.
- Walnut, pecans, macadamia nuts, hazelnuts are all great in banana muffins.
- Allowing the batter to rest at room temperature for just 15 minutes will help them rise higher with nicer domes.
Nutrition
Serving: 85g | Calories: 251kcal
