Description
These Chunky Banana Walnut Muffins with Crunchy Tops are the kind you bake when bananas are getting spotty, and you want something cozy, not fussy. They bake up tall, cracked on top, and just sweet enough to feel like a proper treat with coffee.
Ingredients
Units
Scale
- 2/3 cup chopped walnuts
- 1/2 cup demerara sugar
- 1/4 cup berry sugar
- 1 cup - 125 g salted butter, softened
- 2 large eggs, room temperature if possible
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1 tsp cinnamon
- A large pinch of salt - 1 ml
- 1/2 cup 1% milk, or any milk you have
- 2 cups chopped ripe bananas
Instructions
- Heat the oven to 400°F. Place muffin cups in all the wells. Makes 12 muffins
- In a bowl with a mixer at high speed (I used a hand mixer), cream together the brown and white sugar with the softened butter until the mixture resembles fluffy frosting, ± 1 minute. Mix in the eggs one at a time until fully incorporated, again ± 1 minute each.
- Add and mix in the vanilla extract.
- In a separate bowl, whisk together the all-purpose and whole wheat flour, baking powder, cinnamon, and salt.
- On low speed, mix a third of the flour mixture into the butter-sugar mixture, followed by a third of the milk.
- Continue alternating between the flour and the milk, mixing just until the flour is incorporated.
- Do not worry if there is still some flour on the sides of the bowl. Do not over-mix.
- Scrape the sides of the bowl with a spatula and stir gently to incorporate the last of the flour.
- Add the chopped bananas and nuts, and gently fold them into the batter.
- Divide the batter between the muffin cups, ± a 1/3 heaped measuring cup each.
- The batter should fill the cups and mound slightly on top.
- If you have a bit of batter left at the end, scrape it together and divide that again and add to the top of each well to use all the batter.
- Place the muffin tin in the oven and bake for 20 to 25 minutes, rotating the pan once in the middle of baking.
- The muffins are done with the tops looking cracked and toasted, and when a toothpick is inserted in the middle of one of the muffins comes out clean.
- Let the muffins cool enough to handle, then transfer them to a wire rack to finish cooling.
- Leftover muffins can be kept in an airtight container at room temperature for 3 to 4 days or frozen for up to 3 months.
- You can also reheat frozen muffins in an oven or toaster oven at 300°F or nuke for a few minutes in the microwave.
Notes
Created, prepared, tried, and tested Esme Slabs: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
