Banana Walnut Muffins with Honey Butter
These Banana Walnut Muffins have a tender cinnamon-spiced crumb studded with chopped walnuts and are topped with creamy sweet and salty Honey Butter.
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Ingredients
Key Ingredient Notes
Bananas – Use very ripe bananas for a stronger banana flavor.
Walnuts – Chop the walnuts to your preferred size. You can also increase or decrease the amount based on how much you like.
Honey – Use your favorite honey, light or dark. I like to use whatever local honey is available at the time.
Butter – For the best flavor, choose a European-style butter since they have a higher percentage of fat.
Step-By-Step Instructions
Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.
Step 1:
Preheat the oven to 400 degrees F. Line a 12-count muffin pan.
Step 2:
Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a bowl.
Step 3:
In a separate large bowl, using an electric mixer, cream together 1 stick of butter and the sugar.
Step 4:
Add the mashed bananas, eggs, and vanilla extract. Mix until it’s well combined.
Step 5:
Add the dry ingredients to the wet and mix just until they come together.
Step 6:
Mix in the chopped walnuts by hand using a spatula or wooden spoon.
Step 7:
Evenly divide the muffin batter between the muffin liners. It should almost fill the liners.
Step 8:
Bake for 15 to 17 minutes or just until the edges start to brown and a toothpick inserted in the center comes out clean.
Step 9:
While the muffins are baking, cream together 1 stick of butter, honey, and salt until they are well combined and light and airy, about 2 minutes. Set aside.
Step 10:
Allow the muffins to cool for 5 minutes in the pan then transfer them to a wire rack to finish cooling.
Step 11:
Serve the banana walnut muffins with the honey butter. Enjoy!
Expert Tips & Tricks
- Use very ripe bananas for a stronger banana flavor. As long as they aren’t moldy, the browner the banana peel the better.
- For even and easy scooping, I use a large cookie scooper to fill the muffin liners.
- Pull the muffins out of the oven when a toothpick inserted in the center comes out with a few moist crumbs. This will prevent overbaking the muffins.
Storage
- Store the muffins at room temperature in a single layer in an airtight container lined with paper towels. They should keep for 3 to 4 days.
- Store the honey butter in an airtight container. It will last 1 to 2 days at room temperature but it should keep in the fridge for up to 1 month. You can also freeze honey butter for about 3 months.
- The muffins can be frozen for up to 3 months. Allow them to thaw in the fridge or at room temperature.
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Banana Walnut Muffins with Honey Butter
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Ingredients
Banana Walnut Muffins
- 1 3/4 cup all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt fine kosher or sea
- 1 stick unsalted butter softened
- 1/2 cup granulated sugar
- 1 1/2 cups mashed bananas from 3 to 4 ripe bananas
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup walnuts chopped
Honey Butter
- 1 stick unsalted butter softened
- 1/4 cup honey
- 1/2 teaspoon salt fine kosher or sea
Instructions
Banana Walnut Muffins
- Preheat the oven to 400 degrees F. Line a 12-count muffin pan with liners.
- Whisk together the flour, cinnamon, baking powder, baking soda, and salt in a bowl.
- In a separate large bowl, cream together the butter and sugar.
- Add the mashed bananas, eggs, and vanilla extract to the butter and sugar. Mix until everything is well combined.
- Add the dry ingredients into the bowl with the wet and mix just until everything comes together. Avoid over mixing.
- Add the chopped walnuts and mix just until they are evenly distributed.
- Evenly distribute the muffin batter into each of the muffin liners. The batter should almost fill each one.
- Bake for 15 to 17 minutes or until the edges just begin to brown and a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes then transfer them to a wire rack to finish cooling.
Honey Butter
- Using an electric whisk on medium speed, cream together the butter, honey, and salt until they are well combined and have become light and airy, about 2 minutes.
Notes
- Use very ripe bananas for the strongest banana flavor. As long as they aren’t moldy, the browner the peel the better.
- I recommend using a large cookie scooper to distribute the batter. It makes the process much easier.
- Store the banana walnut muffins in a single layer in an airtight container lined with paper towels. They’ll keep at room temperature for 3 to 4 days.
- Store the honey butter in an airtight container. It will last for 1 to 2 days at room temperature. In the fridge, the honey butter will last up to 1 month.
- Freeze the muffins for up to 3 months. Allow them to thaw in the fridge or at room temp.
