Soft and moist muffins with a tender crumb and crunchy nut pieces throughout.
These Bakery-Style Banana Nut Muffins are moist, tender, and packed with banana flavor and crunchy nuts. Perfect for breakfast or a cozy snack, they're easy to whip up and will fill your kitchen with a delightful aroma.
Why you'll want it now, The perfect combination of ripe banana flavor and nutty crunch makes these muffins irresistible.
Why this recipe works
Ripe bananas provide natural sweetness and moisture, while a touch of cinnamon enhances the warm flavors. Chopped nuts add a satisfying crunch, and the use of brown sugar deepens the flavor profile.
Equipment
Mixing bowls
Whisk
Muffin tin
Paper liners
Cooling rack
How to make it
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, combine the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Mix until smooth.
Stir in the mashed bananas until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
Fold in the chopped walnuts.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a cooling rack.
Enjoy the comforting taste of these banana nut muffins with a cup of coffee or tea for a perfect start to your day.
How you'll know it's ready
You'll know they're ready when the tops are golden brown and a toothpick inserted into the center comes out clean.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the temperature to 325°F (160°C) and check the muffins a few minutes early, as they may bake faster.
Troubleshooting
If muffins are too dry, ensure bananas are ripe and not over-mixed.
If muffins are sinking, check that baking powder and soda are fresh.
If muffins are too dense, avoid over-mixing the batter.
If nuts sink to the bottom, try tossing them in a bit of flour before adding to the batter.
Storage
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 3 months.
Make ahead
You can prepare the batter a day in advance and store it in the refrigerator. Bake as directed when ready.
Variations
Replace walnuts with pecans for a different nutty flavor.
Add chocolate chips for a sweeter treat.
Sprinkle coarse sugar on top before baking for a crunchy topping.
Frequently asked questions
Can I use frozen bananas?
Yes, just thaw them completely and drain any excess liquid before mashing.
How do I keep muffins moist?
Ensure bananas are ripe and avoid over-baking. Store in an airtight container.
Can I make these muffins gluten-free?
Yes, substitute with a 1-to-1 gluten-free flour blend.
What other nuts work well in these muffins?
Pecans and almonds are great alternatives to walnuts.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
