Bakery-style Banana Nut Muffins that are crunchy on top, and absolutely moist and soft on the inside. Best eaten warm with a slather of salted butter.
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These Banana Nut Muffins are my favorite muffins on the blog, and maybe of all time. I never thought I’d feel that way about a banana nut muffin, yet here we are. Crunchy on the outside, oh so soft on the inside! For the baking science geeks, I baked these with the extra high heat method to activate the second reaction of the baking powder quickly to provide that quick rise for an extra tall muffin top and sought after crunch!
- All-purpose flour.
- Baking soda.
- Baking powder.
- Kosher salt.
- Ground cinnamon. It just adds a little something special!
- Granulated sugar.
- Brown sugar. Provides an hint of caramel flavor.
- Unsalted butter.
- Vegetable oil.
- Vanilla paste/extract.
- Large egg.
- Sour cream. Use full fat!
- Bananas. About 2-3 and keep them chunky while mashing!
- Walnuts. Chopped for the batter and the top.
- Demerara or turbinado sugar. For the tops, and essential (in my opinion) to get the full textural effect of how I wanted these muffins to taste.
Making the jumbo Banana Nut Muffins
This recipe couldn’t be easier! You only need a couple bowls – no stand mixer – and you’ll be eating these gorgeous gals within an hour. I truly prefer to make these as the jumbo version (makes 6), as it really makes me feel like I’ve just left the bakery with an epic muffin in hand. But, you can absolutely make these as standard muffins (12) and you will be just as pleased.
For both jumbo and regular, I use tulip parchment liners. For the jumbo, I just spread them out a bit and then the batter does the rest of the work. Line the muffin tin and preheat the oven to 425℉.
To make the muffins, start by mashing the bananas with a fork, keeping them relatively chunky. In one bowl, whisk together the dry ingredients (flour, baking soda, baking powder, salt, cinnamon), in a larger bowl, whisk together the wet ingredients (sugar, brown sugar, butter, vegetable oil, vanilla, egg, sour cream). Fold in the mashed banana to the wet ingredients.
Add the dry ingredients to the wet ingredients, including the walnuts, and fold until the flour is just incorporated. Watch this video to see how to do a proper folding technique if you’re unsure. Fill each muffin hole completely with batter so it’s in line with the opening of the hole – this part is crucial! This is how to achieve the best (and highest) muffin top possible.
Sprinkle the top of the batter with chopped walnuts and dememera or turbinado sugar (thick, crunchy granules). I highly suggest not skipping the sugar – the crunch it provides is unmatched!
Bake the jumbo muffins for 5 minutes at 425℉, then 400℉ for an additional 15-18 minutes. Bake the standard sized muffins for 5 minutes at 425℉, then 400℉ for an additional 11-14 minutes.
- You want your bananas to be EXTRA ripe. I’m talking barely any yellow left on the skin. Brown means flavor and sweetness.
- Don’t over mash those bananas. You want some chunks to remain so you get those lovely nanner bites strewn throughout.
- Do not over mix the batter – as soon as the dry ingredients are folded in, stop mixing.
- Need to make your own muffin liners? Watch this video!
- Fill those babies to the brim. We want high tops!
- Only partially cover the muffins for leftovers – completely covering them will make the tops soft and you’ll lose that crunch.
Looking for more muffins?
Banana Nut Muffins
- 6-hole jumbo muffin tin OR 12-hole standard muffin tin
- Cupcake liners
- 1 ½ cups all-purpose flour 180g
- 1 tsp baking soda 5g
- 1 tsp baking powder 5g
- ¼ tsp kosher salt
- ½ tsp ground cinnamon
- ½ cup granulated sugar 100g
- ¼ cup brown sugar 50g
- 6 T unsalted butter melted (85g)
- ¼ cup vegetable oil 56g
- 1 tsp vanilla paste or extract
- 1 large egg room temperature
- ¼ cup sour cream room temperature (60g)
- 3 medium bananas very ripe (~350g mashed)
- ½ cup chopped walnuts (54g) plus extra for the muffin tops
- Demerara or turbinado sugar for muffin tops optional (but one of the best parts)
- Preheat the oven to 425℉ and line a 6-hole jumbo muffin tin or a 12-hole normal muffin tin with cupcake liners.
- Peel and mash your ripe bananas with a fork, keeping a good amount of chunks.
- Mix together the dry ingredients (flour, baking soda, baking powder, salt, and cinnamon) with a whisk until combined.
- In a separate large bowl, whisk together the sugars, butter, vegetable oil, vanilla, egg, and sour cream until combined. Gently fold in the bananas with a rubber spatula.
- Add in the dry ingredients and walnuts and gently fold it into the wet ingredients with a rubber spatula until it is just combined.
- Distribute the batter evenly between the liners*, then sprinkle chopped walnuts and the demerara sugar to cover the tops.
- Bake at 425℉ for 5 minutes, then reduce the temperature to 400℉. For jumbo muffins, bake for an additional 15-18 minutes. For regular muffins, bake for an additional 11-14 minutes. For either, you want a toothpick inserted in the center to come out clean. By this, I mean no batter on the toothpick, but it will look very moist with some crumbs.