These foolproof banana bread muffins are easy, soft and flavorful, with perfectly rounded dome tops. I’ve adapted them from my favorite banana bread recipe, and the results are everything I want in a muffin.
These muffins were a request from Jeff. He doesn’t make a lot of recipe requests, so I’m always eager to please when the opportunity presents itself. I’ve never been a huge fan of banana bread, but I’ll tell you- I fell in love with these muffins the moment I tasted them.
They’re soft, nutty, moist, and not overly sweet or dense. I’ve gone on to make these many more times since that first batch, and I can safely say we are both hooked.
I adapted these muffins from a Cook’s Illustrated banana bread recipe. They have never let me down, and this time was no exception. I love these so much that I’ve even gone one step further and created brown butter banana bread muffins If you like brown butter as much as I do, I highly recommend checking those out.
- I chop the walnuts very finely, both because I prefer less texture in the muffins, and because I think you get better flavor distribution that way. If you’re using raw nuts and need to toast them first, spread the walnuts in a thin layer on a baking sheet, and toast in a 350 degree F oven for around 5-7 minutes, shaking the pan once or twice, until fragrant.
- I always recommend weighing the flour over using a measuring cup. I used 10 ounces of flour. If you measure out two cups, it might be 8 ounces (or more/less). You can buy inexpensive kitchen scales on Amazon. So worth it.
- I always use plain, full fat or part-skim yogurt in this recipe, but I’d imagine that sour cream works as well. However, I haven’t personally tried it yet.
These banana bread muffins are a perfect breakfast for a lazy Sunday.
- 10 ounces all-purpose flour (approximately 2 cups)
- 1 1/4 cups toasted walnuts, chopped finely
- 5 1/4 ounces granulated sugar (3/4 cup)
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 very ripe bananas, mashed
- 1/4 cup plain yogurt
- 2 large eggs, beaten
- 6 tablespoons unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- Preheat the oven to 350 degrees F. Grease a 12-cup regular muffin tin.
- In a large bowl, whisk the flour, sugar, baking soda, salt and walnuts together. In a separate bowl, combine the bananas, yogurt, eggs, butter and vanilla. Fold the wet ingredients into the dry until just combined. Scoop the batter evenly between the muffin tins.
- Bake until the muffins are golden brown on top, approximately 20-25 minutes. Serve warm or at room temperature.
Adapted from The Best New Recipe by Cook's Illustrated Magazine