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banana nut muffins topped with chopped walnuts cooling on a wire rack

Banana Nut Muffins

Moist banana muffins made with toasted walnuts and browned butter for real nutty depth. Ready in 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Rest Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup walnuts chopped, divided
  • 6 tbsp unsalted butter
  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • 1 cup mashed very ripe banana
  • ¾ cup packed brown sugar
  • 2 large eggs
  • ¼ cup milk
  • 1 tsp vanilla extract

Method
 

  1. Toast chopped walnuts in a dry skillet, 3-4 minutes, until fragrant. Set aside.
  2. Brown the butter in a saucepan until golden and nutty-smelling, 3-4 minutes past melting. Let cool slightly.
  3. Whisk dry ingredients together. Whisk banana, brown sugar, eggs, milk, and vanilla into the cooled browned butter.
  4. Fold dry ingredients into wet just until combined. Fold in half the toasted walnuts.
  5. Divide batter among 12 lined muffin cups, filling two-thirds full. Top with remaining walnuts.
  6. Bake at 375°F for 18-20 minutes until a toothpick comes out clean.
  7. Cool in the tin 5 minutes, then transfer to a wire rack.

Notes

Storage note: Keeps at room temperature up to 3 days; freezes well for up to 3 months.
Allergen note: Contains tree nuts, dairy, egg, and gluten.
Notes: Watch the walnuts closely while toasting, they burn quickly once browning starts.