Banana Nut Muffins
These banana nut muffins with a walnut, brown sugar crumble are super moist and delicious.Perfect muffins are hard to make. EVERYTIME I make muffins I always wish they were a little taller or a little fluffier like the bakery ones. But I'm no expert baker and I don't know a whole lot about the science behind baking (which actually matters a lot), so I usually take recipes I know and love and tweak them a bit to make them better.I made this banana muffin recipe twice and was still "unhappy" with it just because of the look. My family said they were obsessed and I didn't need to change a thing, so here is my banana nut muffin recipe! It's okay if food isn't perfect as long as it takes good :)
Why do I change the baking temperatures?
To get muffins really tall and nice like the bakery ones, there is a little tip with the baking temperatures. Starting off at a really high temperature for the first few minutes lets the muffins rise quickly. Then you can bake at the regular temperature. Don't open the oven doors when changing the temperatures!Also, if your muffins ever start to brown too much on the top and you need them to finish cooking, just cover them lightly with aluminum foil.I hope you enjoy this recipe!
Banana Nut Muffin
Moist banana muffins with a delicious walnut brown sugar topping
2 cups bananas, mashed
2 eggs
1 cups sugar
2 tsp vanilla
1 1/2 cup all purpose flour
1 tsp baking soda
1/2 tsp salt
For the crumble
1 cup walnuts, chopped
4 tbsp softened butter
1/2 cup brown sugar
2 tbsp flour
Preheat an oven to 425 degrees. Line or grease a muffin tin.
Whisk together the bananas, eggs, sugar and vanilla until completely combined. Mix in the flour, baking soda and salt until just combined. Do not overmix.
In a seperate bowl, use your hands to mix together the butter, brown sugar and flour until combined. Add in the nuts and mix together.
Pour the batter in the muffin tins about 3/4 of the way. Add a generous amount of crumble on top of each muffin. Bake for 5 minutes at 425 degrees, then WITHOUT opening the oven, turn the heat down to 350 degrees. Bake for 20-22 minutes until you insert a toothpick in the middle and it comes out clean. Cool on a wire cooling rack.
