Ingredients:

  • 1 ¾ cups (210 g) All-Purpose Flour, sifted
  • ½ cup (100 g) Granulated Sugar
  • ½ cup (110 g) Light Brown Sugar, packed
  • 1 teaspoon (5 g) Baking Soda
  • ½ teaspoon (2.5 g) Baking Powder
  • 1 teaspoon (3 g) Ground Cinnamon
  • ½ teaspoon (3 g) Kosher Salt
  • 1 ½ cups (approx. 350 g) Very Ripe Bananas, mashed
  • 2 Large Eggs, room temperature
  • ½ cup (1 stick / 115 g) Unsalted Butter, melted and cooled
  • ¼ cup (60 ml) Buttermilk, room temperature
  • 1 teaspoon (5 ml) Pure Vanilla Extract
  • ½ cup (60 g) Walnuts or Pecans, coarsely chopped and lightly toasted

Instructions:

  1. Preparation & Preheating: Preheat the oven to 400°F (200°C). Line the standard 12-cup muffin tin with paper liners. Lightly toast the chopped walnuts in a dry pan until fragrant (about 3 minutes), then set aside to cool.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, both sugars, baking soda, baking powder, cinnamon, and salt. Ensure all leavening agents and sugar clumps are broken up.
  3. Prepare Wet Ingredients: In a separate, medium bowl, thoroughly mash the ripe bananas. Whisk in the room temperature eggs until fully incorporated. Stir in the cooled melted butter, buttermilk, and vanilla extract until homogenous.
  4. The Muffin Method (Mixing): Pour the wet ingredients mixture into the dry ingredients. Using a rubber spatula, gently fold the batter just until the flour streaks almost disappear. Stop mixing immediately once only a few dry patches remain, avoiding overmixing.
  5. Fold in Add-ins and Scoop: Gently fold in the toasted walnuts. Do not stir excessively. Using an ice cream scoop, divide the batter evenly among the 12 muffin cups, filling them quite high (nearly full) to encourage the desired dome structure.
  6. Baking and Doneness: Place the tin in the preheated 400°F (200°C) oven for the first 5 minutes. Reduce the temperature to 375°F (190°C) without opening the oven door, and continue baking for another 15–17 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs attached.
  7. Cooling and Serving: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Transfer them to a wire rack to cool completely, or serve slightly warm with butter.