Few things are better than starting your morning with homemade, perfectly moist and oh-so-flavorful Banana Walnut Muffins and a hot cup of coffee.
Making a good muffin is something that I take great pride in. Having grown up knowing only muffin mixes, I find it especially challenging and yet rewarding to create a beautiful muffin that not only has great flavor and a moist inside, but one that rises tall. I’m made my fair share of muffins that are super dense and not very appetizing. I’m happy to say that this muffin is pretty much the opposite of gross. My entire family loved them.
Every time I make muffins, its like a science experiment. I try a little of this and a little of that, then I cross my fingers and hope it works. This time it did. I just love how they split on the top. Am I weird or do you totally love it when they do that too?
So, if you’ve been looking for a really tasty banana walnut muffin, I’ve got just the recipe for you. Enjoy!
This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
Banana Walnut Muffins
- 8 tablespoons unsalted butter 1 cube
- 2 cups flour
- 1 1 ⁄2 teaspoons baking powder
- 1 ⁄2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice or substitute cinnamon
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1 ⁄4 teaspoon salt
- 2 eggs beaten
- 1/4 cup buttermilk
- 6 ounces vanilla yogurt
- 1 teaspoon vanilla
- 2 cups about 4 medium sized mashed ripe banana
- 3/4 cup raw walnuts
- Preheat oven to 400 degrees F and grease muffin tins with butter.
- In a large bowl, sift together flour, baking power, baking soda, pumpkin pie spice, sugar, and salt.
- In a medium sized pan over medium heat, melt the butter. Swirl occasionally to ensure butter is cooking evenly. As the butter melts, it will begin to foam and the color will get darker. Scrape bottom of pan with wooden spoon to release any brown specs. Once you start smelling the nutty aroma, remove browned butter from heat and allow to cool.
- In a separate bowl, whisk eggs, buttermilk, yogurt, vanilla, and mostly cooled browned butter together. Make a well in the dry ingredients and pour in the liquid ingredients. Fold together and do not over mix. Fold in the mashed banana and walnuts.
- Spoon batter into greased muffin tins and bake in preheated oven until golden brown, about 20-30 minutes (mine took longer because I used a stone muffin pan). When done cooking, immediately remove from muffin tins and allow to cool on cooling rack.