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Banana nut muffins with walnut tops on a cooling rack

Easy Banana Nut Muffins

Soft banana muffins with toasted walnuts in every bite and on top.
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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Calories: 307
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour (250g) or 2 1/3 cups pastry flour (250g), see note
  • 3/4 cup packed brown sugar
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 1/2 cups mashed very ripe banana about 3 to 4 medium
  • 2 eggs room temperature
  • 1/2 cup unsalted butter melted and cooled
  • 1/4 cup sour cream or plain Greek yogurt
  • 2 tsp vanilla
  • 1 cup chopped walnuts toasted, plus 2 Tbsp for the tops

Method
 

  1. Preheat the oven to 400°F. Line a 12 cup muffin pan with parchment liners, or lightly spray paper liners with oil so the muffins release cleanly.
  2. In a large bowl, whisk together the flour, packed brown sugar, baking soda, baking powder, salt and cinnamon. Set aside.
  3. In a medium bowl, whisk the mashed banana, eggs, melted butter, sour cream and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold just until no dry flour remains. Fold in the walnuts. Do not overmix. Let the batter rest for 15 minutes before scooping for taller tops.
  5. Use a large cookie scoop or 1/3 cup measure to divide the batter evenly among the 12 liners, filling them to the top. Sprinkle the remaining walnuts on top.
  6. Bake at 400°F for 5 minutes. Without opening the door, lower the oven to 350°F and bake 15 to 18 minutes more, until the tops spring back, a toothpick in the center comes out clean and the center reads 200 to 205°F.
  7. Cool in the pan for 5 minutes, then move the muffins to a wire rack. Let them cool completely before peeling off the liners.

Notes

Flour: All-purpose makes a sturdier muffin and pastry flour makes a softer, more tender one. Use the same weight of either. Spoon the flour into your cup and level it, or weigh it.
For perfect muffins every time: Use room temperature eggs and dairy, bake on the middle rack and check your oven with an oven thermometer.
Extra tall tops: Divide the batter among 9 or 10 cups instead of 12 and add 2 to 3 minutes.
Jumbo muffins: Use a 6 cup jumbo pan. Bake at 400°F for 5 minutes, then 350°F for about 20 to 25 minutes, until the centers read 200 to 205°F.
Mini muffins: Makes about 24 to 30. Bake at 375°F the whole time for about 10 to 13 minutes.
Storage: Keep in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Freeze for up to 3 months.