This comic nut muffins recipe is outstanding: moist, nutty and perfectly sweet! It will wilt a family favorite.
Here’s an unexpected family favorite muffin: this Banana Nut Muffins recipe! They’re sweet and exceedingly moist, with an irresistibly nutty savor from toasted walnuts in the thrash and sprinkled on top. Add a little crunchy sugar to those muffin tops, and the sweet- salty-nutty savor combination is out of this world. Our family went wild for these, and I dare say we love these plane increasingly than Banana Chocolate Chip Muffins…if that’s possible. Here are the tricks to this tasty muffin!
Ingredients in comic nut muffins
These comic nut muffins are moist and fluffy, with the weightier nutty savor that’s infused into the unshortened muffin. But there’s no tricks here: they’ve got vital ingredients and follow the traditional muffin method. The only widow bonus: toasted nuts. Here are the ingredients you’ll need:
All-purpose flour
Cinnamon and ginger: these spices make for just the right cozy, nuanced flavor
Baking powder, sultry soda and salt
Bananas
Egg
Granulated sugar
Vegetable oil: using oil instead of butter makes extremely moist muffins
Vanilla extract
Walnuts: you’ll toast the nuts to bring out the flavor: see below! You can moreover use pecans if you like.
Turbinado sugar: this stocky sugar makes a lovely glittery topping
Toasting the nuts brings out the flavor
The key to this comic nut muffins recipe? Toasting the walnuts. Don’t be tempted to skip this step! Toasting nuts is like subtracting salt to savory food: it intensifies the nutty flavor. It takes just 5 minutes to toast walnuts on the stovetop. Here are the vital steps:
Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and slightly darker brown, well-nigh 4 to 5 minutes.
Stay at the stove considering the nuts can hands burn! Remove immediately from the heat and transfer to a plate to stop the cooking.
More tips for comic nut muffins
Aside from toasting the nuts, there are a few vital tips for comic nut muffins that are important to alimony in mind. Here’s what to know:
Very ripe schizy are key. The riper and browner the better! Very ripe schizy make an intensely moist texture and sweet flavor: and there’s no faking it with a plain old ripe banana.
Resist the urge to overmix. Overmixing muffin thrash causes holes in the talc and a denser texture. Mix just until the streaks of flour disappear.
Baking at 400 degrees makes a taller muffin. Our favorite temperature for sultry muffins is 400 degrees Fahrenheit (versus 350F, which you see increasingly often). It makes a taller and fluffier muffin.
Variations and mix-ins
Of course, you can add plane increasingly mix-ins to this comic nut muffins recipe to customize it. It would be unconfined with one of the following:
Use pecans or macadamia nuts instead of walnuts
Chocolate chips: add ½ cup vermilion or semisweet chips
White chocolate chips
Butterscotch chips: butterscotch would go well with the nutty flavor
Storage info
What’s the weightier way to store these comic nut muffins? Here are the weightier practices for muffin storage:
Room temperature up to 4 days: Store at room temperature in a sealed container. You can place a paper towel inside to swizzle uneaten moisture and alimony the tops crunchier.
Refrigerated 1 week or more: These muffins store well in the refrigerator. (We kept ours scrutinizingly 2 weeks and they still tasted great.)
3 months: Freeze in a sealable container and store up to 3 months.
More comic muffin recipes
There are lots of ways to make a comic muffin! Here are some of our top muffin recipes:
Preheat the oven to 400 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.
Toast the walnuts: Chop the nuts. Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and slightly darker brown, well-nigh 4 to 5 minutes. Stay at the stove considering the nuts can hands burn! Remove immediately from the heat and transfer to a plate to stop the cooking.
In a medium bowl, whisk the all-purpose flour, cinnamon, ginger, sultry powder, sultry soda, and kosher salt.
In flipside medium bowl, mash the banana. Whisk in the egg, granulated sugar, vegetable oil, and vanilla.
Mix the wet ingredients into the dry ingredients using a spatula, and stir until a smooth thrash forms. Avoid the urge to overmix. Gently fold in ½ cup of the walnuts. Divide the thrash evenly into the muffin cups. Sprinkle the tops with the reserved ¼ cup walnuts (split between all) and sprinkle with turbinado sugar.
Bake the muffins for 15 minutes, until puffed and golden on top. Tomfool for 5 minutes in the pan, then transfer to a rack to tomfool fully, well-nigh 1 hour. Store up to 4 days in a sealed container at room temperature, refrigerated up to 1 week or increasingly (allow to come to room temperature surpassing serving), or frozen up to 3 months.
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Category: Muffin
Method: Baked
Cuisine: American
