Description
Soft banana muffins with golden tops and crunchy walnuts. A simple bake that fills your kitchen with cinnamon warmth.
Ingredients
Units
Scale
- 2/3 cup chopped walnuts (lightly toasted if you can)
- 1/2 cup demerara sugar
- 1/4 cup berry sugar (any other fine sugar, but not coarse sugar)
- 1/2 cup = 125 g salted butter, softened
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup 1% milk (any milk works fine)
- 2 cups chopped ripe bananas (about 3 medium, mashed slightly chunky)
Instructions
- Preheat your oven to 400⁰F (200⁰C) and line a 12-cup muffin tin with paper liners.
- If you have a few extra minutes, toast the 2/3 cup chopped walnuts in a dry pan over medium heat for 3 to 4 minutes, then let them cool.
- In a mixing bowl, beat the 125 g softened salted butter, 1/2 cup demerara sugar, and 1/4 cup berry sugar on high speed until light and fluffy, about 1 minute. It should look a bit like frosting.
- Add the 2 large eggs, one at a time, beating well after each one, about 1 minute per egg. Mix in the 1 tsp vanilla extract.
- In a separate bowl, whisk together the 1 cup all-purpose flour, 1 cup whole wheat flour, 2 tsp baking powder, 1 tsp cinnamon, and 1/4 tsp salt.
- On low speed, add one third of the dry mixture into the butter mixture, followed by one third of the 1/2 cup milk.
- Keep alternating until everything is just combined. Don’t overmix; the batter should look slightly thick and a bit uneven.
- Fold in the 2 cups chopped bananas and the cooled walnuts gently with a spatula. The batter will be chunky, and that’s exactly what you want.
- Divide the batter evenly between the muffin cups, about a heaped 1/3 cup each. The tops should mound slightly.
- Bake at 400⁰F (200⁰C) for 5 minutes, then reduce the temperature to 375⁰F (190⁰C) and continue baking for another 15 to 20 minutes. This helps get that nice domed top.
- The muffins are ready when a toothpick inserted in the centre comes out clean or with just a few crumbs.
- Let them sit in the pan for about 5 minutes, then transfer to a wire rack to cool.
Notes
Created, prepared, tried, and tested Esme Slabs: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
