Description
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!
Ingredients
Scale
- 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)
Instructions
- 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