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From the kitchen: Banana Walnut Muffins {the best you’ll ever have!}

April 26, 2013

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There are a few ongoing culinary quests in my life – the perfect pizza crust, the ultimate chocolate chip cookie, pickling beyond the pickle, and banana nut muffins (there are more, but I’ll stop here). For me, these are foods that are so good, even at a lesser state (say frozen or from a box), that it’s almost impossible to define their best version. But each time I arrive at a better iteration, it’s like a check point. The bar raises just a little and there’s no going back (not intellectually anyway). I’ve made banana muffins for this blog before, but none have been as über delicious as these. Four ripe bananas ensure soft, moist bites every time and a handful of chopped walnuts add just the right amount of crunch. But the icing on the cake isn’t icing at all, it’s a sweet walnut crumble topping that adds just enough decadence to make you wonder, “am I eating dessert for breakfast?”. Yes, yes you are. And it’s totally fine. These guys have set a new benchmark in muffin land and I will be making them again and again, until a new standard emerges. What are your culinary quests?

Happy Friday and happy weekend! Make these muffins! -xo

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Banana Walnut Muffins (adapted from Tyler Florence)

Makes about 16 standard size muffins

INGREDIENTS

For the muffins:

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs, room temp
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped

For the topping:

1/2 stick butter, melted

1/4 cup chopped walnuts

1/3 cup brown sugar

1/4 cup flour

pinch of salt

DIRECTIONS

Preheat oven to 375 degrees F and prep 2 muffin tins (or bake in batches).

In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.

Combine the topping ingredients in a small bowl and stir to create pea size crumbles. Divide among muffins.

Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

Enjoy!

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31 Comments leave one →
  1. Wildtree Meals permalink
    April 26, 2013 9:21 am

    Reblogged this on Wildtree Meals and commented:
    I love Banana Walnut muffins!

  2. April 26, 2013 10:04 am

    in my opinion, there’s no better muffin than the banana nut muffin! been a favorite of mine since i was probably able to chew. love your blog btw.

    • love and cupcakes permalink*
      May 6, 2013 4:21 pm

      Mmmm, yes! Can’t agree more…but I also love a good blueberry muffin too :) Thanks for your kind comment!

  3. April 26, 2013 10:33 am

    Oh, these would be so perfect for Saturday morning breakfast! Thanks, they look delicious.

  4. April 26, 2013 11:07 am

    What wonderful muffins – very nice indeed!

  5. April 26, 2013 11:24 am

    beautiful banana muffins! coffee and banana muffins…a match made in heaven.

  6. April 26, 2013 1:07 pm

    lovely recipe lady!

  7. April 26, 2013 6:51 pm

    Holy mama, this woulda been perfect with my brunch today! Need this. LOVE IT! Coffee and banana (I’d probably throw in some dark chocolate because, y’know, chocolate) = paradiiise.

  8. April 27, 2013 2:45 am

    bookmarked these – sound wonderful

    • love and cupcakes permalink*
      April 27, 2013 11:20 am

      Thanks! They really were my favorite banana nut muffins to date. I hope you enjoy!

  9. April 27, 2013 6:27 pm

    I love culinary quests! (And what a great name for them! I NEVER would have thought of that!)

    I want/am going to make a list of fun things to try and make (HoHos, short-term, and long-term, bacon), mostly favorites that I want to make “healthier,” try to make them grain-free for myself, or even slightly healthier for the rest of my family. :)

    I’m glad for your success for banana nut muffins!

  10. April 28, 2013 2:19 am

    They look sooo amazing, too bad I don’t like bananas… guess there is no way around it ;P

  11. April 28, 2013 4:25 am

    Have been looking for a new muffin recipe to try, thanks these look great!

  12. April 28, 2013 7:44 am

    Yes sounds yummy

  13. April 28, 2013 7:45 am

    Reblogged this on NOSH-ME.

  14. April 30, 2013 8:56 pm

    Sounds and looks absolutely delicious. Will try the recipe soon!

  15. May 5, 2013 2:50 am

    Reblogged this on lippewallenius and commented:
    Lovely banana buffins that saved my morning.Even the rain has turned into sunshine.

  16. May 19, 2013 11:39 am

    banana nut muffins are my absolute favorite kind. cannot wait to test these out! Love the photos!

  17. August 26, 2013 12:29 pm

    Is it just me? I dont see the eggs listed on the ingredient list? How many dobwe need?

    • love and cupcakes permalink*
      August 26, 2013 12:52 pm

      Hi Brenda,

      Eggs are in there! Take another look. It calls for 2 room temperature eggs :)

  18. September 26, 2013 8:19 am

    Can I use walnuts in place of the pecans in the muffin recipe? Also do you think it would be ok to add a little cinnamon to this recipe as I am a huge cinnamon fan.

  19. October 3, 2013 8:21 pm

    These muffins are amazing! I think all the butter has a lot to do with how good they are. The topping makes them really special. I usually make a healthier type of muffin, but if you’re looking for a real treat, look no further! Thanks!!

  20. Gabi permalink
    February 8, 2014 9:21 am

    This recipe is absolutely amazing! I made them now a few times and everytime they were gone so quickly I had trouble saving one for myself!
    In Germany it’s a little difficult to find pecans, and if you do, they’re expensive, so I just replace them with walnuts. Plus, I like to add half a cup of banana chips. Absolute muffin-heaven! Thanks for the recipe!

  21. February 12, 2014 11:48 pm

    Ive made these once before and my hubby looved them, id like to make them again but I only hav 3 bananas. Will this be a problem?

    • love and cupcakes permalink*
      February 13, 2014 12:13 pm

      Hi Karyn,

      I’m glad you guys are enjoying these muffins! I think they’re super tasty. Regarding your question, I think you can get away with using just three bananas. Your muffins may not be as moist, but I think that three bananas will give enough banana flavor. I’d love to know how they turn out if you make them. Enjoy! -xo

  22. February 17, 2014 1:52 pm

    I did make them over the weekend and my hubby said they were very good still. The batter was not as creamy is the only difference I noticed. Thanks again for this yummy recipe!

  23. Sofi permalink
    March 1, 2014 9:14 pm

    i just made them today and my family loved it. The best home made muffin i have ever had. Thanks so much for sharing this yummy recipe.

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