Banana Nut Muffins

Banana nut muffins with chunky walnuts are baked into tall, golden domes using a moist, spiced batter. Pressing walnuts into the tops makes a bakery-style look with walnuts folded through the crumb.

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Prep Time 10

Cook Time 22

Total Time 32

Servings: 12 servings

Course: Breakfast, Snack

Cuisine: American

Calories: 330

Ingredients Equipment Method Notes

Ingredients

Banana nut muffin batter

3 bananas Ripe, mashed.
0.3333333333 cup butter Melted.
0.75 cup sugar
1 egg Large.
1 tsp vanilla extract
0.3333333333 cup milk
1.5 cup all-purpose flour
1 tsp baking powder
0.5 tsp baking soda
0.5 tsp cinnamon
0.25 tsp nutmeg
0.25 tsp salt
1 cup walnuts Roughly chopped, divided (some folded in, some pressed on top).

Equipment

1 sheet pan

Method

Prep and preheat

Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners, so the batter can go in as soon as it’s mixed.

Mix wet ingredients

Whisk melted butter, sugar, egg, vanilla, and milk into mashed bananas until smooth, with no visible banana lumps.

Add dry ingredients

Fold in all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until just combined, stopping as soon as no dry streaks remain.

Fold in walnuts

Fold in 3/4 cup of the chopped walnuts so the batter has evenly distributed walnut pieces.

Fill and top

Divide batter among the muffin cups and press the remaining walnuts into the tops for a chunky, domed finish.

Bake

Bake for 18–22 minutes at 375°F until golden and domed, and a toothpick inserted in the center comes out clean.

Notes

For bakery-style domes, fill liners evenly and press walnuts firmly into the tops so they don’t sink. Store muffins in an airtight container at room temperature for 2 days or refrigerate up to 4 days; freeze up to 2 months. For a dairy-light option, use plant milk 1:1 and swap butter for melted neutral oil or a 1:1 baking butter substitute.