These Traditional Banana Nut Muffins are the perfect blend of sweet bananas and crunchy walnuts. They're simple to make, packed with flavor, and ideal for a cozy breakfast or afternoon snack. Let's dive right in!
Butter is your magic ingredient for richness and moisture. It makes these muffins irresistibly soft. Using unsalted butter lets you control the salt level.
Granulated sugar sweetens these muffins just right and helps in creating a tender crumb.
Eggs add structure and stability, making sure your muffins rise beautifully.
Vanilla extract enhances all the flavors, giving a subtle warm undertone.
Ripe bananas are the star of the show! Their natural sweetness and moisture are essential.
Milk adds just the right amount of liquid to keep the batter from being too dense.
All-purpose flour forms the base, providing structure to the muffins.
Baking soda is crucial for the rise, working with the acidic bananas to create fluffy muffins.
Salt is your flavor enhancer, balancing the sweetness.
Chopped walnuts add a delightful crunch and nutty flavor that pairs perfectly with bananas.
These muffins pair wonderfully with a dollop of butter or a smear of cream cheese. For a decadent breakfast, serve with a side of Greek yogurt and a drizzle of honey. They're also delightful with a hot cup of tea or coffee.
First, preheat your oven to 350°F (175°C). Line a muffin tin with paper liners, which helps in easy removal and less cleanup later.
In a large mixing bowl, cream together the softened butter and sugar. You want them to be light and fluffy, which usually takes about 2-3 minutes of mixing.
Once the butter and sugar are nicely blended, add the eggs one at a time. Make sure each egg is incorporated before adding the next. Stir in the vanilla extract after the eggs.
Fold in the mashed bananas and milk. This might look a bit lumpy, but that's okay—it's the bananas working their magic.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mix to the wet banana mixture. Stir until combined but be careful not to overmix, as that can make the muffins tough.
Gently fold in the chopped walnuts. You want to distribute them evenly without deflating the batter.
Spoon the batter into the prepared muffin cups, filling each about three-quarters full. This gives them room to rise beautifully.
Bake in your preheated oven for about 20-25 minutes. You'll know they're done when a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This step prevents them from getting soggy on the bottom.
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