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Banana Nut Muffins

Banana nut muffins with a bakery-style domed top: chunky walnuts pressed into the lids and folded through moist, spiced batter. This easy one-bowl muffin recipe bakes up tall and golden in about 22 minutes.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Banana nut muffin batter
  • 3 bananas, ripe Mash until mostly smooth; small lumps are fine.
  • 0.333 cup butter Melted, then cooled slightly so it doesn’t cook the egg.
  • 0.75 cup sugar
  • 1 egg, large
  • 1 tsp vanilla extract
  • 0.333 cup milk
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp cinnamon, ground
  • 0.25 tsp nutmeg, ground
  • 0.25 tsp salt
  • 1 cup walnuts, chopped Divide: use 3/4 cup in the batter and press the rest on top.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.
  2. Press the batter into the lined cups only after mixing to keep the crumb tender.
Mix the batter
  1. Whisk the melted butter, sugar, egg, vanilla, and milk into the mashed bananas until smooth.
  2. Fold in the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until just combined.
  3. Fold in 3/4 cup of the chopped walnuts until evenly distributed.
Fill and bake
  1. Divide the batter among the muffin cups, filling each about 3/4 full.
  2. Press the remaining walnuts into the tops of each muffin so they stick as the muffins rise.
  3. Bake for 18–22 minutes at 375°F until golden and domed, with a toothpick coming out clean.

Notes

Pro tip: mash the bananas thoroughly but leave a few small lumps for texture, and don’t overmix once the flour goes in—stop when no dry streaks remain for a moist crumb. Store muffins airtight at room temperature for up to 2 days or refrigerate up to 5 days; freeze up to 2 months (thaw overnight). For a dairy-free swap, use melted coconut oil or a 1:1 plant-butter substitute in place of butter and use unsweetened plant milk for the same batter consistency.