Banana Walnut Muffins with Honey Butter

5 from 1 vote

Tender cinnamon-spiced crumb loaded with banana flavor and studded with chopped walnuts and served with creamy sweet and salty honey butter.

Prep Time10

Cook Time20

Total Time30

Course: Breads & Baked Goods, Dessert

Cuisine: American

Servings: muffins

Calories: 326kcal

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.

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.

Storage:

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.