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Banana Nut Muffins

Banana nut muffins with tall, golden domes and chunky walnut pieces pressed into the tops. This classic muffin recipe makes bakery-style muffins with moist, spiced banana batter in one bowl.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Banana muffin batter
  • 3 ripe bananas Mash until mostly smooth with a few small lumps.
  • 0.3333 cup butter Melted and cooled slightly so it doesn’t scramble the egg.
  • 0.75 cup sugar White sugar for a tender muffin crumb.
  • 1 large egg Room temperature for easier mixing.
  • 1 tsp vanilla extract
  • 0.3333 cup milk
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
  • 1 cup walnuts Roughly chopped; divide so some goes into the batter and the rest tops the muffins.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.
  2. Mash the ripe bananas until smooth, then measure out the required amount for the batter.
Mix batter
  1. Whisk the melted butter, sugar, egg, vanilla, and milk into the mashed bananas until smooth.
  2. Fold in the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until just combined, with no dry streaks.
  3. Fold in 3/4 cup of the chopped walnuts so they’re evenly distributed through the batter.
Fill and bake
  1. Divide the batter among the muffin cups, filling each about 3/4 full.
  2. Press the remaining chopped walnuts into the tops of each muffin so they stick as the batter bakes.
  3. Bake for 18–22 minutes at 375°F until golden and domed, and a toothpick comes out clean.

Notes

For bakery-height domes, mix just until the flour disappears—overmixing can make muffins tough. Store in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days; freeze up to 2 months. For a lighter option, replace the butter with an equal amount of melted neutral oil (like avocado or canola) for a similar texture.