There’s something absolutely magical about a warm, freshly baked banana nut muffin—that perfect combination of moist, tender crumb with pockets of toasted nuts throughout. This recipe has been perfected over years of kitchen testing, and I’m thrilled to share my secrets for creating the BEST banana nut muffins that will have your family asking for seconds (and thirds!).
What makes these muffins truly special is the technique of using both mashed banana and banana extract, which amplifies that beloved banana flavor without making the muffins heavy or dense. The addition of nutmeg and a touch of cinnamon adds warmth and complexity that elevates these muffins beyond ordinary. I’ve also incorporated sour cream into the batter, which creates an incredibly tender, almost cake-like crumb that stays moist for days.
The secret to achieving that beautiful golden-brown exterior with a slightly domed top lies in using room-temperature ingredients and not overmixing the batter. These muffins are perfect for breakfast, a mid-morning snack, or even a light dessert. They’re also incredibly forgiving—you can swap out the walnuts for pecans, add chocolate chips, or even fold in some coconut if you’re feeling adventurous.
I love serving these muffins alongside a cup of hot coffee in the morning or packing them in lunchboxes for an easy grab-and-go breakfast. They freeze beautifully too, so you can make a double batch and enjoy them throughout the month. Whether you’re a seasoned baker or just starting your baking journey, this recipe will guide you through every step to create muffins that taste like they came straight from a professional bakery.
For more delicious baking inspiration, check out my Best Heavy Cream Alfredo Sauce Recipe for savory dinner options. If you enjoy comfort food recipes, you might also appreciate my Delicious Heavy Cream Pasta Recipe and Easy Chicken Alfredo Recipe. For more recipe ideas, explore Quick Tasty Bacon Carbonara Recipe and my Best Chickpea Salad Recipe.
For professional baking tips and techniques, Bon Appétit’s banana bread guide offers excellent insights. You can also find comprehensive baking advice on Serious Eats, and The New York Times Cooking section features classic banana bread recipes. For additional muffin inspiration, check out Bon Appétit’s blueberry muffins and Serious Eats muffin collection.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4-5 very ripe bananas (about 1 3/4 cups mashed)
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon banana extract (optional but recommended)
- 1 cup chopped walnuts or pecans, toasted
- 2 tablespoons flour (for coating nuts)
- 1 tablespoon coarse sugar for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease generously with butter. This prevents sticking and ensures beautiful muffin presentation.
- In a small bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside. Make sure to break up any lumps in the brown sugar if using.
- Peel your bananas and break them into chunks. Add them to a medium bowl and mash with a fork until mostly smooth—some small chunks are perfectly fine and add texture. Measure out 1 3/4 cups of mashed banana.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed. Beat for 2-3 minutes until the mixture is light, fluffy, and pale in color. This step is crucial for creating tender muffins.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
- In a small bowl, combine the mashed bananas, sour cream, vanilla extract, and banana extract if using. Stir until well combined.
- Alternately add the dry ingredients and the banana mixture to the butter mixture, beginning and ending with the dry ingredients. Start by adding one-third of the dry mixture, mix until just combined, then add half of the banana mixture. Continue with another third of dry ingredients, then the remaining banana mixture, and finish with the last of the dry ingredients. Do not overmix—mix only until the ingredients are just combined.
- In a small bowl, toss the chopped walnuts or pecans with 2 tablespoons of flour. This coating prevents the nuts from sinking to the bottom of the muffins during baking.
- Gently fold the nut mixture into the batter using a spatula or wooden spoon. Fold only until the nuts are evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. If you have extra batter, fill a few muffin cups in an adjacent tin.
- Sprinkle the tops with coarse sugar if desired for a lovely, sparkly texture and slight crunch.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs. The tops should be golden brown and spring back slightly when gently touched.
- Allow the muffins to cool in the pan for 10 minutes, then turn them out onto a wire cooling rack. This prevents them from steaming and becoming soggy on the bottom.
- Enjoy the muffins warm or at room temperature. Store in an airtight container for up to 5 days at room temperature, or freeze for up to 3 months.
Pro Tips
- Choose bananas that are very ripe with brown speckles or even mostly brown skin for the best flavor and natural sweetness. Green or yellow bananas lack the depth of flavor needed for exceptional muffins.
- Room temperature ingredients are essential for this recipe. Cold eggs and sour cream won’t incorporate properly into the batter, potentially resulting in a dense crumb. Remove them from the refrigerator 30 minutes before baking.
- Do not overmix the batter. Overmixing develops gluten, which creates tough, dense muffins instead of tender, delicate ones. Mix only until the ingredients are just combined with no streaks of flour visible.
- Toasting the nuts before adding them to the batter enhances their flavor significantly. Spread them on a baking sheet and toast at 350°F for 8-10 minutes until fragrant.
- The banana extract is optional but highly recommended. It intensifies the banana flavor without adding extra moisture to the batter.
- If you don’t have sour cream, you can substitute with Greek yogurt or even mayonnaise (yes, really!) for similar moisture and tender crumb. The fat content is what matters.
- These muffins freeze beautifully. Cool completely, wrap individually in plastic wrap, then place in a freezer bag. They’ll keep for up to 3 months and can be thawed at room temperature or warmed in the microwave.
- For chocolate chip banana nut muffins, fold in 1 cup of semi-sweet or dark chocolate chips along with the nuts. The chocolate adds richness and appeals to those who love the combination.
- You can make mini muffins using this recipe—they’ll bake in about 15-18 minutes. You can also make one or two larger muffins in a jumbo muffin tin, which will need 35-40 minutes of baking time.
- If your muffin tops are browning too quickly but the centers aren’t done, tent the pan loosely with aluminum foil for the last 10 minutes of baking.
- These muffins are wonderful for meal prep. Bake a large batch and freeze for grab-and-go breakfasts throughout the month.