Recipe for Banana Nut Muffins

Three streusel-topped Banana Nut Muffins stacked on a cooling rack, with walnuts scattered around and a blurred cup of coffee in the background.

4.45 from 176 ratings

Recipe for Banana Nut Muffins

Banana nut muffins with tall, bakery style domed tops and a moist crumb every time. I tested this recipe for six months to nail the rise, the texture, and the banana flavor.

Prep Time5

Cook Time15

Additional Time25

Total Time45

Course: Breakfast

Cuisine: American

Keyword: bakery style muffins, banana muffins, banana nut muffins, muffins

Servings: muffins

Author: Beth

Equipment

Ingredients

2 cups (460g) ripe bananas about 4-6 mashed bananas, be sure to measure the mashed banana
¾ cup (170g) vegetable oil
3 large eggs
2 tsp vanilla extract
3 cups (360g) all-purpose flour
1 ¼ cups (250g) granulated sugar
1 ½ tsp baking soda
1 ½ tsp baking powder
1 tsp cinnamon
½ tsp salt
2 cups (230g) chopped nuts divided (I recommend walnuts or pecans)

Instructions

Mash 4-6 bananas, then measure out 2 cups using dry measuring cups, not liquid measuring cups. It’s important to measure the banana since the size of each banana can vary so much.
In a mixing bowl combine the mashed bananas, vegetable oil, eggs and vanilla extract. Stir to combine with a spatula.
2 cups (460g) ripe bananas, ¾ cup (170g) vegetable oil, 3 large eggs, 2 tsp vanilla extract
In a separate bowl combine the flour, granulated sugar, baking soda, baking powder, cinnamon, salt, and 1 1/2 cups nuts.
3 cups (360g) all-purpose flour, 1 ¼ cups (250g) granulated sugar, 1 ½ tsp baking soda, 1 ½ tsp baking powder, 1 tsp cinnamon, 1/2 tsp salt, 2 cups (230g) chopped nuts
Gradually mix the dry ingredients to the wet ingredients, mixing by hand just until combined. The batter will be thick.
Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Fill the liners super full with batter, about 6-8 heaping tablespoons. Top the muffins with additional nut pieces and sanding sugar.
Place one pan in the center of the oven and bake for 7 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 13-16 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 15 minutes before removing. Repeat with the remaining batter, bumping the temperature back up to 425ºF.

Video

Notes

Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. I used King Arthur's Measure for Measure Gluten Free Flour with great results.

To Store: Line an airtight container with paper towels, add the muffins, then top with more paper towels. Store on the counter up to 4 days, swapping the paper towels if they get damp.

To Make Ahead: Rest the batter as directed, scoop into the pan, and cover tightly. Refrigerate up to 24 hours and bake straight from the fridge, adding a minute or two to the bake time.

To Freeze: Wrap muffins individually, then store in a ziplock bag or airtight container. Freeze up to 3 months. Thaw at room temperature or microwave in 20 second intervals.

Mini Muffins: I suggest baking them at 425ºF for the first 5 minutes, then lowering to 400ºF for the remaining bake time (5–10 minutes, possibly longer), depending on how full you fill them. I still recommend using the every-other method when filling the pan if you overfill the holes. If you don't overfill them, no need to do every other.

Nutrition