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Amazing Bakery-Style Banana Nut Muffins: My 1 Secret for a Perfect Top

Bakery-Style Banana Nut Muffins
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Make bakery-style banana nut muffins at home. This recipe yields large, fluffy muffins with a domed top and a crunchy nut topping for an impressive breakfast or brunch.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 ripe bananas, mashed
  • ½ cup chopped walnuts or pecans
  • 2 tablespoons turbinado sugar (for topping)

Instructions

  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking soda, and salt.
  3. In a large bowl, cream together butter and granulated sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Add mashed bananas to the wet ingredients and mix until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Fold in the chopped walnuts or pecans.
  8. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  9. Sprinkle turbinado sugar over the top of each muffin.
  10. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  11. Let muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Notes

  • Use very ripe bananas for the best flavor.
  • Do not overmix the batter; this helps keep the muffins tender.
  • Adjust baking time based on your oven; muffins are done when golden brown and a toothpick comes out clean.

Nutrition

Find it online: https://whiskdaily.com/bakery-style-banana-nut-muffins-recipe/