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Banana Nut Muffins

Banana nut muffins made with a one-bowl method for tall, golden domes and a moist spiced crumb. Chunky walnuts are pressed into the tops and folded through the batter for visible walnut bites in every muffin.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Banana nut muffin batter
  • 3 ripe bananas Mashed until smooth for a moist crumb.
  • 0.3333333333 cup butter Melted and slightly cooled so it blends cleanly.
  • 0.75 cup sugar Regular granulated sugar for classic sweetness.
  • 1 large egg Helps bind and lift for tall domes.
  • 1 tsp vanilla extract For warm bakery-style flavor.
  • 0.3333333333 cup milk Room temperature mixes more evenly.
  • 1.5 cup all-purpose flour Spoon and level for best texture.
  • 1 tsp baking powder Adds lift and a tender crumb.
  • 0.5 tsp baking soda Pairs with the banana for gentle rise.
  • 0.5 tsp cinnamon Warm spice for classic banana flavor.
  • 0.25 tsp nutmeg Use freshly grated if possible.
  • 0.25 tsp salt Balances sweetness.
  • 1 cup walnuts Roughly chopped; divide for folding and pressing on top.

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.
Mix the batter
  1. Whisk melted butter, sugar, egg, vanilla extract, and milk into mashed ripe bananas until smooth.
  2. Fold in 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 the batter stays thick.
Fill and bake
  1. Divide the batter among muffin cups and press the remaining walnuts into the tops.
  2. Bake for 18–22 minutes until the muffins are golden and domed and a toothpick comes out clean.

Notes

Pro tip: fold dry ingredients only until you stop seeing flour so the muffins stay tender, and press walnuts firmly into the domed tops for that bakery look. Store covered at room temperature for up to 2 days or refrigerate for up to 4 days. Freeze in a sealed bag for up to 3 months; thaw overnight. For a dairy-light option, use milk and butter alternatives 1:1 (choose unsweetened) to keep the batter cohesive.