The Test Kitchen

These Bakery-Worthy Muffins Capture the Very Best of Banana

Name: These Bakery-Worthy Muffins Capture the Very Best of Banana
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 12 servings
Ingredients: 1 1/2 ounces all-purpose flour (42 g; 1/3 cup); 1 ounce chopped walnuts (28 g; 3 tablespoons); 1 1/4 ounces light brown sugar (33 g; 2 1/2 tablespoons); 1/4 teaspoon ground cinnamon; 1 ounce unsalted butter, melted (28 g; 2 tablespoons); 5 3/4 ounces all-purpose flour (160 g; 1 1/4 cups); 3/4 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 8 3/4 ounces mashed ripe bananas (245 g; about 1 cup) from 3 medium bananas; 2 ounces sour cream (60 g; 1/4 cup), at room temperature; 5 ounces light brown sugar (142 g; 2/3 cup); 2 ounces unsalted butter (2 ounces; 4 tablespoons), softened; 1 3/4 ounces neutral oil (50 g; 1/4 cup), such as canola; 1 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; 1 large egg, at room temperature; 2 teaspoons vanilla extract; 2 1/4 ounces chopped toasted walnuts (63 g; 1/2 cup)

12 servings

servings

40 minutes

active time

1 hour 5 minutes

total time

Start Cooking

Ingredients

1 1/2 ounces all-purpose flour (42 g; 1/3 cup)

1 ounce chopped walnuts (28 g; 3 tablespoons)

1 1/4 ounces light brown sugar (33 g; 2 1/2 tablespoons)

1/4 teaspoon ground cinnamon

1 ounce unsalted butter, melted (28 g; 2 tablespoons)

5 3/4 ounces all-purpose flour (160 g; 1 1/4 cups)

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

8 3/4 ounces mashed ripe bananas (245 g; about 1 cup) from 3 medium bananas

2 ounces sour cream (60 g; 1/4 cup), at room temperature

5 ounces light brown sugar (142 g; 2/3 cup)

2 ounces unsalted butter (2 ounces; 4 tablespoons), softened

1 3/4 ounces neutral oil (50 g; 1/4 cup), such as canola

1 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

1 large egg, at room temperature

2 teaspoons vanilla extract

2 1/4 ounces chopped toasted walnuts (63 g; 1/2 cup)

Directions

Adjust oven rack to middle position, and preheat oven to 425°F (220ºC). Line a 12-cup muffin pan with paper or silicone liners.

For the Walnut Streusel: In a medium bowl, whisk flour, walnuts, brown sugar, and cinnamon together, breaking up any sugar clumps by hand, if needed. Stir in butter until well combined. Set aside.

For the Muffins : In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and nutmeg to combine. Set aside. In another medium bowl, whisk together mashed bananas and sour cream. Set aside.

In a stand mixer fitted with the paddle attachment, beat brown sugar, butter, oil, and salt on medium speed until fluffy, stopping to scrape down sides as needed, about 1 minute. Beat in egg and vanilla until combined, about 10 seconds. (Recipe can also be prepared in a large bowl with an electric hand mixer.)

With mixer on low speed, gradually add flour mixture, alternating with banana mixture in two additions, and beat until nearly combined, about 2 to 3 minutes. Using a rubber spatula, fold in walnuts until just combined. (Do not overmix.)

Evenly divide batter between prepared muffin cups (about 1/4 cup per cup). Top each muffin with about 1 1/2 teaspoons Walnut Streusel).

Bake 5 minutes. Reduce oven temperature to 375°F (190ºC), and bake until a toothpick or cake tester inserted in center comes out clean, about 10 minutes. Let stand in pan on a wire rack for 10 minutes. Carefully remove from pan; serve warm or at room temperature.

Nutrition

Serving Size

Calories

279 kcal

Total Fat

16 g

Saturated Fat

5 g

Unsaturated Fat

0 g

Trans Fat

Cholesterol

34 mg

Sodium

243 mg

Total Carbohydrate

32 g

Dietary Fiber

2 g

Total Sugars