Easy Banana Nut Muffins
User Reviews
5
Easy Banana Nut Muffins
Description
This banana nut muffin recipe combines mashed ripe bananas, butter, sugars, honey, eggs, vanilla, and sour cream with flour, baking powder, baking soda, salt, and cinnamon to produce a soft batter. Baking yields muffins with a golden domed top and a tender crumb that remains moist due to the bananas and sour cream.
The topping features toasted pecans tossed in cinnamon and honey, which caramelize slightly in the oven for a sticky, nutty crunch. The gentle spice of cinnamon balances the natural sweetness of bananas and honey.
These muffins are suitable for breakfast or a sweet snack and pair well with coffee or tea. The recipe includes suggestions for storing in airtight containers at room temperature or refrigerated and reheating methods for maintaining texture. Muffins can be frozen wrapped individually to extend shelf life and reheated when needed. Batter can be prepared ahead and refrigerated before baking to save time.
Ingredients
- 211 g all-purpose flour spooned, leveled, and sifted
- 3.8 g baking powder
- 5.0 g baking soda 1 teaspoon
- ¼ teaspoon kosher salt
- ½ cup unsalted butter stick, room temperature
- 65.5 g granulated sugar ⅓ cup
- 55.8 g light brown sugar ⅓ cup
- ¼ cup honey
- 2 egg room temperature, large
- 1 cup banana from 2 to 3 overripe bananas, mashed
- 1 tablespoon vanilla extract pure
- 1 g Saigon cinnamon ground
- ⅓ cup sour cream , plain yogurt, or buttermilk (Full Fat or Low Fat is fine.)
For the topping:
- 110 g pecans toasted or toasted walnuts
- 15 g honey or light brown sugar
- 2 g Saigon cinnamon ground
Instructions
- Preheat the oven to 350 °F (176.67 °C). Line a 12 muffin pan tin with paper liners.
- For the Topping: In a small bowl, toss the toasted pecans with the honey and cinnamon until the nuts are evenly coated and sticky; Set aside.
- For the Banana Nut Muffins: Sift together the flour, baking powder, cinnamon powder, and baking soda in a medium bowl. Set aside.
- In a large bowl of an electric mixer, beat the butter, salt, sugar, and honey until well combined, about 5 minutes. Scrape down the sides of the bowl with a rubber spatula, as needed. At medium speed, add the eggs one at a time, beating until fully incorporated between additions.
- Add the mashed bananas, vanilla, and sour cream and beat until blended. Add the flour mixture and mix at low speed until well just combined. Do not over-mix!
- Spoon the batter into the prepared tin and sprinkle evenly with the nut topping. Bake the Banana Nut Muffins until the tops are golden and domed, about 25 to 28 minutes.
- Let the Banana Nut Muffins cool in the pan for 5 minutes, turn them out onto a rack and let cool for at least 10 minutes before serving. Enjoy!
Notes
- Store completely cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for about a week.
- Reheat muffins in the microwave for 15-20 seconds or warm in a 350°F oven for 5-7 minutes to restore softness or crisp the exterior.
- Muffin batter can be made in advance and refrigerated in muffin tins for up to 24 hours before baking.
- Freeze cooled muffins individually wrapped for up to 3 months and thaw before reheating.
User Reviews
Overall Rating
5
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