Easy Banana Nut Muffins are a delicious, convenient snack, with hints of warm vanilla and nutmeg rounded out with brown butter and sugar. Did I mention how easy they are to make? When I have a taste for something homemade that takes mere minutes, this is my recipe! The next time you're on the go, have a batch of these sweet, fluffy treats on hand.
The key to moist Banana Nut Muffins is sour cream. If dry, crumbly muffins aren't your thing, you'll want to add sour cream to your list of ingredients. The acid in sour cream adds richness to the muffins.
First, preheat your oven to 425 degrees F. In a skillet, brown 5 tablespoons of butter over medium heat. Once the butter is browned, remove it from the skillet and allow the butter to cool for at least five minutes.
Brown butter is butter that's cooked over low heat until it's browned. Sounds self-explanatory, right? But get this, the flavor that emerges is distinct and nutty, making it perfect for Banana Nut Muffins!
Then, in a large bowl, mash bananas until smooth. Next, add sugars, eggs, sour cream, vanilla extract, vegetable oil, brown butter, and milk.
Now in a separate bowl, whisk together all-purpose flour, nutmeg, baking powder, and baking soda. Add chopped walnuts to the dry ingredients. Then fold the flour mixture into the wet ingredients until it's fully incorporated.
But be careful not to overmix because it creates more gluten. More gluten means a chewier loaf. What we want is a light, soft consistency as our end result.
Next, line a muffin pan with muffin liners and fill each tin with 2-3 tablespoons of batter. Finally, adorn each muffin with a sprinkle of coarse sugar and chopped walnuts. Bake for 14-16 minutes and allow to cool for at least 10 minutes. Enjoy!
Have a load of overripe bananas to get off your hands? Then you'll want to make some Banana Nut Muffins.
Want sweet banana bread? I'm going to let you in on a little secret... the riper your bananas, the sweeter your muffins will be!
And the more brown spots, the better! That means your bananas are nice and soft. It will be easier to mix the bananas into your other ingredients.
Nothing beats a fresh muffin but you have two storing options for leftover Banana Nut Muffins.
They can be left at room temperature (on a counter for instance) in a zip lock bag or air-tight container for up to two days.
Or (if you want them to last longer) you can freeze the muffins. Then you can defrost them when you're ready for more. You can either let them defrost on the counter overnight or just pop one in the microwave. It's as simple as that!
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