We took one of our favorite banana bread recipes and adapted it into these Bakery Style Banana Nut Muffins for an easy and comforting morning treat.
I feel like in the wave of health food crazes, muffins got a real makeover, basically becoming redefined in the process. Muffins seems to be the face of healthy eating nowadays, whenever you look for one it's usually comprised of a bran or oat base.
Sometimes though, I just crave a good old-fashioned bakery style muffin. I distinctly remember the muffins I would get each morning on my way back from school drop-offs. They were jumbo sized, buttery, and delicious. A fresh muffin, a hot cup of coffee, and a quiet car ride back home. Honestly, what more could a mother ask for?
Today's recipe is a homage to those glorious golden morning treats. This recipe is also easy to adapt and make your own if you have blueberries on hand or any other fruit, such as peaches or apples. You can even make them plain, if you so desire, and serve with just a pat of melted butter and jam.
I've had a real craving for banana bread recently, but decided to turn that into a batch of warmly spiced muffins.
The end result was a toasted crust-like exterior with a fragile, tender crumb. There are bits of toasted walnuts speckled throughout (you could also use pecans), with notes of rich vanilla, sweet banana, and of course, a touch of heat from the Saigon cinnamon.
To finish it off, I topped each with thin banana slices and a sprinkle of turbinado sugar.
Voila! You have the perfect morning muffin, and with the parchment cups you'll feel like you made a trip to the bakery each morning when you reach for one.
Store the muffins in an air-tight container and make sure to top each with a paper towel to absorb any moisture. This will preserve your muffins longer, keeping them fresh.
Bakery Style Banana Nut Muffins
- Total Time: 40 minutes
- Yield: 12 muffins 1x
Ingredients
- 3 cups AP flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- Pinch of Kosher salt
- 2 teaspoons Saigon cinnamon
- 10 tablespoons unsalted butter, softened
- 1 cup dark brown sugar
- 3/4 cup white sugar
- 1 tablespoon pure vanilla
- 2 large bananas
- 2 large eggs
- 1 1/2 cups Greek yogurt
- 3/4 cup toasted walnuts, chopped
For the Topping:
- Banana slices
- Turbinado sugar
Instructions
- Preheat oven to 350 degrees F.
- Line a jumbo muffin tray with parchment paper or muffin cups.
- In the bowl of your stand mixer, beat butter and sugars until well combined. Add eggs and vanilla then beat until whipped. Add bananas and yogurt, beat again until well combined.
- Add the flour, baking powder, baking soda, salt, and cinnamon. Stir to combine,
- Fold in the toasted walnuts. Fill the prepared muffin tins. Top each with banana slices and turbinado sugar, if desired.
- Bake for 25-30 minutes or until the cake tester comes out clean.
- Let cool on a wire rack before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
DAVID J MYERS says
Catherine, These banana nut muffins look luscious...nice and moist. We enjoy a nice muffin for breakfast about once a week. Thanks for the recipe. Take Care, Big Daddy Dave
Rhian Westbury says
These look really tasty and moist. I'm not the biggest banana fan, but I know my fiance would love these x
MELANIE EDJOURIAN says
I am really loving the banana and walnut combo. I must try these. They sound wonderful!!! Perfect to make over the weekend with the kids.
Malaika Archer says
I love walnuts in banana bread. Your muffins look so tasty and so moist. I pinned this post. I want to try your recipe.
Whitney Bell (Crafty Alane) says
Great post and I am a lover of banana bread. It looks
very simple to make and delicious. Most of the ingredients
are already in the kitchen.
Jupiter Hadley says
We always have a few bananas around the house, and it's so good to have a nice banana bread to use them up! These look so cute too.
Bernice says
These muffins are perfection. I had a few bananas laying around and a bag of Christmas baking walnuts to use up. This recipe was the perfect solution!
Elaine says
The muffins I could make over and over again. The isntructions are easy to follow, and the result is absolutely stunning!
Gloria says
These muffins are just what I need with my morning coffee. They look perfect. So glad I can make bakery-style muffins at home.
Marta says
Banana nut muffins are my go-to muffin choice whenever we go to a bakery. After making these, I'm happy to report I no longer have to wait to go to the bakery! They were moist and so full of the flavor I know and love.
Lauren Michael Harris says
My kids keep asking for bananas but never finish them. This is a great banana muffin recipe to use them up in and we all love them. No more wasted bananas!
Kat says
oh wow... this banana nut muffin looks delicious! I have to try to bake this next weekeng
Melissa Cushing says
These loo so good and I have already pinned this post as I have to make these! My husband loves banana bread and will absolutely love these muffins! Thanks for sharing as I am making these tomorrow 😉
Sharon says
These banana nut muffins are so yummy and are even better than what you can find at the bakery.
Rebecca says
These are tender to the point of almost being gooey - similar to a really good bread pudding. They are so good! I made some to send back with my youngest daughter, who came home for a visit before the start of her next college semester and she almost ate all of them just on the trip. We will be making these again and again.
Nicoletta De Angelis says
The flavor profile of these banana nut muffins is great! Saved to try soon and enjoy a glorious breakfast.
Veronika says
I love banana bread but muffins are just so much more convenient because you can easily eat them on the go. Can't wait to make these tomorrow!
Naiby says
Old-style muffins strike a chord with me. I love how these turn out—moist and light.