Biggest Banana Walnut Muffins are simply my new favorite muffin to whip up. These are moist, tender, stable, bursting with banana and cinnamon flavor, and filled with walnuts. AND… do you see those domes? What more could you ask for?
Bananas: You’ll need ripe bananas for this recipe. The more brown spots, the better. Use your most disgusting bananas… as long as they aren’t too old that they are unsafe to eat!
Baking Powder: You’ll notice that there is an entire tablespoon of baking powder in these muffins. That helps these muffins rise to create that gorgeous dome and fluffy texture!
Baking Soda: Baking soda and baking powder? YES! The baking soda, sour cream, and buttermilk work together to create a softer, moister muffin texture.
Unsalted Butter: These muffins have a slight buttery flavor. The cinnamon and bananas are the true stars, but the butter adds a subtle, delicious flavor as opposed to simply using oil. Melted butter is SUPER easy to work with- no need to have butter at the right consistency or temperature! If you need to use salted butter, just take out the salt in the recipe!
Sugars: Granulated sugar and light brown sugar create a perfect sweetness and add to the moisture in these muffins! Using both really adds to the flavor and texture!
How to Make These Muffins Moist
These biggest banana walnut muffins can turn from light, moist, and fluffy to dry and dense in the blink of an eye. DO NOT OVERMIX THESE MUFFINS. One of the main reasons you do not use a mixer in this recipe is so that you have less of a chance of overmixing. The batter is going to look lumpy and like you need a few more stirs. Resist the temptation. I’m begging you. You want to mix the dry ingredients into the wet until they are JUST combined!
Another way to ensure these muffins stay moist is by baking them for the correct amount of time. If you overbake these, they will be dry. These will be done when a toothpick inserted into the center of the muffin will come out with moist crumbs… it might even look like there’s a bit of batter. The tops will be golden brown in color but may look a little moist and underdone on the peak. The muffins will continue to cook and will set as they cool!
How do you achieve that incredible dome? I have a few special tips and tricks to help you make each muffin look like it came straight from your closest bakery!
- Filling the Tin: These muffins have about 1/3 cup of batter per muffin. This will fill your liners very close to the top.
- Oven Temperature: You will flash heat these muffins. This means that the first 7 minutes of baking will be at 425 degrees Fahrenheit, a pretty high temperature for muffins. At the 7 minute mark, you will reduce the oven temperature to 375 degrees Fahrenheit. You will keep the muffins in the oven as you do this! This technique works for both cupcakes and muffins to give you the high dome!
- Muffin Tin Spacing: I learned this trick from a food blogger friend. If you only add 6 muffins to your tin instead of 12, spacing them out to ensure that no muffin has another muffin near it, your muffins will truly expand. I wish I had a more scientific explanation for this, but all I can say is that it works. It may take a bit more time or you may need to have your muffins bake in separate rounds, but I promise you that it’s worth it!
Why These Are PERFECT For You
- 2 bowl recipe
- no mixer
- makes a quick breakfast, lunch, snack, or dessert
- perfect use for 3 leftover, ripe bananas
These muffins are moist, tender, stable, bursting with banana and cinnamon flavor, and filled with walnuts… or any nut of your choice. With the most gorgeous, huge domes, simple ingredients, and quick baking time, these are sure to be a new favorite recipe in your kitchen!
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter, melted and cooled
- 1 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 2 large eggs, room temperature
- 3 large bananas, ripe and mashed
- 1/2 cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 3/4 cup buttermilk, room temperature
- 1 1/2 cups chopped walnuts (optional)
- Preheat your oven to 425 degrees Fahrenheit. Line two muffin tins with liners of your choice. For extra high muffins, read notes above about muffin spacing.
- In a large bowl, whisk flour, baking powder, baking soda, salt, and cinnamon together until combined.
- In a medium bowl. whisk light brown sugar, large eggs, mashed bananas, sour cream, vanilla extract, and buttermilk together. Mixture will be chunky due to the banana pieces.
- Add wet ingredients to your large bowl of dry ingredients, whisking slowly. Mix until JUST combined. Batter will not be smooth, but you should not see any large chunks of flour.
- Fold in 1 cup of walnuts (if using) using a spatula. Do not overmix.
- Add 1/3 cup of batter to each muffin liner. Sprinkle the tops of the muffins with the remaining 1/2 cup of walnuts.
- Bake muffins at 425 degrees Fahrenheit for 7 minutes. At the 7 minute mark, lower the oven temperature to 350 degrees Fahrenheit, keeping the muffins in the oven as you do this. Bake at 350 for another 10-14 minutes. The tops will look golden brown, the peak of each muffin will look slightly wet, and a toothpick inserted into the center of the muffin will come out with moist crumbs.
- Let the muffins cool in the pan for at least 10 minutes before serving. Store covered at room temperature for up to 3 days or in the fridge for up to 6.
Keywords: Banana Muffins, Banana Bread, Banana Nut, Muffins