Description
These glorious Moist banana nut muffins with brown sugar topping are tender, fragrant, and bursting with flavor, crowned with an irresistible crumbly brown sugar finish. They offer incredible flavor, a wonderful texture, and a simple elegance that makes them perfect for any occasion.
Ingredients
2 cups All-purpose flour
1 teaspoon Baking soda
1/2 teaspoon Baking powder
1/2 teaspoon Ground cinnamo
1/4 teaspoon Salt
1/2 cup (113g) Unsalted butter, melted
1/2 cup Granulated sugar
1/4 cup Packed light brown sugar
2 large Eggs
1 teaspoon Pure vanilla extract
1/2 cup Full-fat buttermilk
1 cup Mashed ripe bananas (about 3 medium bananas)
3/4 cup Chopped walnuts or pecans
1/4 cup All-purpose flour (for brown sugar topping)
1/4 cup Packed light brown sugar (for brown sugar topping)
1/4 teaspoon Ground cinnamon (for brown sugar topping)
2 tablespoons Cold unsalted butter, cut into small pieces (for brown sugar topping)
Instructions
- Preheat your oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners or grease it thoroughly
- In a small bowl, combine the flour, brown sugar, and cinnamon for the topping. Add the cold butter pieces and work into coarse crumbs. Set aside
- In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt
- In a separate bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Beat in the eggs, then stir in the vanilla extract and buttermilk. Fold in the mashed bananas until just combined
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix
- Gently fold in the chopped walnuts or pecans
- Divide the batter evenly among the muffin cups, filling each about two-thirds full
- Generously sprinkle the brown sugar topping over each muffi
- Bake for 5 minutes at 400°F, then reduce to 375°F (190°C) without opening the oven door and bake for another 13-17 minutes, until a skewer comes out clea
- Cool in the pan for 5 minutes before transferring to a wire rack to cool completely
Notes
Use very ripe bananas for maximum sweetness and moisture.
Do not overmix the batter to keep muffins fluffy.
- Prep Time: 20 mins
- Cook Time: 17 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280-300 kcal
- Sugar: 25-30g
- Sodium: 200-220mg
- Fat: 12-14g
- Saturated Fat: 6-7g
- Unsaturated Fat: unknown
- Trans Fat: unknown
- Carbohydrates: 40-45g
- Fiber: 1-2g
- Protein: 4-5g
- Cholesterol: 50-60mg