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Banana walnut breakfast muffins with cinnamon sugar tops cooling on a wire rack next to scattered walnut halves

Banana Walnut Breakfast Muffins with Cinnamon Sugar

Soft banana walnut muffins with a cinnamon sugar top, ready in 45 minutes using ripe bananas and one bowl for the wet ingredients.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 250 g all-purpose flour (2 cups)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 3 ripe bananas, mashed medium (about 340 g); skins should be brown and spotty
  • 135 g brown sugar, packed (2/3 cup)
  • 75 g unsalted butter, melted and cooled (1/3 cup)
  • 2 large eggs
  • 80 ml buttermilk (1/3 cup); or whole milk plus 1 tsp lemon juice
  • 1 tsp vanilla extract
  • 85 g chopped walnuts (3/4 cup), plus extra for topping
Cinnamon sugar topping
  • 2 tbsp granulated sugar
  • 1/2 tsp ground cinnamon

Method
 

  1. Heat oven to 190C / 375F. Line a 12-cup muffin tin with paper liners.
  2. Whisk flour, baking soda, baking powder, salt, and cinnamon in a bowl.
  3. In a separate bowl, mash bananas, then whisk in brown sugar, melted butter, eggs, buttermilk, and vanilla until smooth.
  4. Pour wet ingredients into dry and fold just until no dry streaks remain. Don't overmix or the muffins will turn dense. Fold in walnuts.
  5. Divide batter evenly among muffin cups, filling each about three-quarters full.
  6. Mix cinnamon sugar topping and sprinkle over each muffin, then scatter a few extra walnuts on top.
  7. Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean and tops spring back when pressed.
  8. Cool in the tin for 5 minutes, then move to a wire rack to cool for 10 minutes more before serving.

Notes

  • Fold batter only until flour disappears to avoid dense, rubbery muffins
  • Use bananas with fully brown, spotty skins for the best flavor
  • Sprinkle cinnamon sugar right before baking so it doesn't sink into the batter
  • Let muffins cool 5 minutes in the tin before removing to avoid tearing