Ingredients Breakdown
| Category | Ingredient | Amount |
|---|---|---|
| Wet Ingredients | Ripe bananas, mashed | 5-6 (about 2 ½ cups) |
| Unsalted butter, melted | ½ cup (113 g) | |
| Sour cream | ¼ cup (57.5 g) | |
| Large eggs (room temperature) | 3 | |
| Vanilla extract | 2 tsp | |
| Dry Ingredients | Bread flour | 3 cups (381 g) |
| Granulated sugar | 1 cup (200 g) | |
| Baking soda | 1 tsp | |
| Baking powder | 1 tsp | |
| Ground cinnamon | 1 tsp | |
| Kosher salt | ½ tsp | |
| Add-ins | Walnuts (chopped) | 2 cups (234 g) |
Preparation Overview
| Step | Time Needed |
|---|---|
| Prep Time | 10 minutes |
| Bake Time | 20-25 minutes |
| Total Time | 30-35 minutes |
Step-by-Step Instructions
Step 1: Preheat and Prepare Muffin Tin
- Preheat the oven to 425°F (220°C).
- Line your muffin tin with paper liners.
Step 2: Mix Wet Ingredients
- In a large mixing bowl, combine the mashed bananas, melted butter, sour cream, eggs, and vanilla extract.
- Stir until well combined and smooth.
Step 3: Combine Dry Ingredients
- In a separate bowl, whisk together the bread flour, sugar, baking soda, baking powder, cinnamon, and kosher salt.
Step 4: Mix Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Important: Do not overmix the batter! It’s okay if it’s a bit lumpy.
Step 5: Add Walnuts
- Fold in 1 ½ cups of chopped walnuts until evenly distributed throughout the batter.
- Reserve the remaining walnuts for topping the muffins.
Step 6: Portion and Bake
- Divide the batter evenly between the muffin cups.
- Top each muffin with the remaining chopped walnuts.
- Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F and continue baking for another 15-20 minutes.
- The muffins are done when a toothpick inserted into the center comes out clean and the tops are no longer wet.
Step 7: Cool and Serve
- Allow the muffins to cool slightly before removing them from the tin.
- Serve warm or at room temperature.
Pro Tips for Success
✔ Don’t Overmix: Stir the batter gently to avoid dense muffins. A few lumps are fine!
✔ Banana Ripeness: Overripe bananas will yield the best flavor.
✔ Walnut Variations: Feel free to substitute with pecans or chocolate chips for a different flavor twist.
✔ Storage: Store muffins in an airtight container for up to 3 days, or freeze for up to a month.
Perfect Pairings
- Beverages: Pair with a hot cup of coffee, tea, or a chilled glass of milk.
- Toppings: Spread with a dollop of butter or your favorite nut butter for an extra indulgence.
Health Benefits of Banana Walnut Muffins
✔ Bananas: Rich in potassium, vitamin B6, and fiber.
✔ Walnuts: A good source of healthy fats, antioxidants, and omega-3s.
✔ Sour Cream: Adds moisture and richness while providing a touch of tang.
Common Mistakes to Avoid
❌ Overbaking: Don’t bake the muffins for too long; they should be soft and moist on the inside.
❌ Using cold eggs or butter: Ensure all ingredients are at room temperature for a smooth, evenly mixed batter.
Final Thoughts
These Banana Walnut Muffins are the perfect balance of sweet banana flavor and crunchy walnuts. They’re easy to make and ideal for breakfast, snacks, or even a cozy dessert. Enjoy every bite! 🍌🥜💛
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