Banana Nut Muffin Recipe
These banana nut muffins are soft, moist, and full of rich banana flavor, with warm hints of cinnamon and nutmeg in every bite. Made with sour cream for the perfect crumb and topped with crunchy walnuts or pecans.
Servings: 12
Calories: 260kcal
Equipment
Ingredients
Wet Ingredients
- ¾ cups granulated sugar
- ¼ cup brown sugar
- ½ cup unsalted butter, room temperature
- 2 eggs, room temperature
- ½ tsp vanilla extract
- ¼ tsp almond extract
- ½ cup sour cream
- 2 bananas
Dry Ingredients
- 1½ cups all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ⅓ cup Walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C). Grease and flour muffin tins. Set aside. Mash 2 bananas and set aside. Combine 1½ cups of all purpose flour, 1 tsp baking soda, ½ tsp salt, ½ tsp cinnamon, ¼ tsp nutmeg in a mixing bowl and set aside.
- In a large mixing bowl, combine ½ cup room temperature butter, ¾ cup granulated sugar, ¼ cup brown sugar until combined with an electric hand mixer or stand mixer. Add 2 room temperature eggs one at a time until blended. Add ½ tsp vanilla extract, ¼ tsp almond extract, ½ cup sour cream, and mashed bananas. Allow mixture to blend before adding dry ingredients.
- To the large mixing bowl, steadily add dry ingredients of flour, baking soda, salt, cinnamon, and nutmeg. Allow mixture to blend until smooth. Careful not to over mix. Pour into muffin tins spreading evenly. Top with chopped nuts. Place pan inside of preheated oven.
- Bake for 25 minutes depending on your oven temperature or until a butter knife comes out clean when poked in the middle of a muffin. Allow bread to rest for 10 minutes when removed from the pan. Enjoy!
Notes
- Use overripe bananas with lots of brown spots for the sweetest flavor and best moisture.
- Make sure your butter, eggs, and sour cream are at room temperature so the batter mixes smoothly and evenly.
- Be careful not to overmix the batter, or the muffins can turn out dense instead of soft and tender.
- Check for doneness by inserting a knife or toothpick into the center; it should come out clean or with just a few moist crumbs.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
Nutrition
Calories: 260kcal | Carbohydrates: 34g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 205mg | Potassium: 133mg | Fiber: 1g | Sugar: 20g | Vitamin A: 349IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg