Name: Buttermilk Banana Nut Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1/8 cup Brown Sugar (packed); 1/4 teaspoon Ground Cinnamon; 1/2-3/4 cup Walnuts or Pecans (chopped (depending on how many muffins need nuts)); 2 1/2 cups All-purpose Flour (spooned and leveled); 1 teaspoon Baking Soda; 1 teaspoon Salt; 1/2 cup Unsalted Butter (softened to room temperature); 1 1/8 cups Brown Sugar (packed); 2 large Whole Eggs; 1 3/4 cups Over-ripe Banana ([about 4 medium bananas] peeled and fork-mashed); 1/2 cup Buttermilk; 1 heaping Tablespoon Sour Cream; 1 teaspoon Real Vanilla Extract

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Buttermilk Banana Nut Muffins

Inspired by my mama's classic Banana Nut Bread recipe [origin unknown], I've created my own recipe with the addition of several of my favorite tried and true baking ingredients. Moist, cakey, and exceptionally delicious. The use of buttermilk and sour cream further leavens the muffins and balances their sweetness --enriching their flavor and texture to the level of divine!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 12 Muffins

Ingredients

Toppings and Nuts

1/8 cup Brown Sugar packed
1/4 teaspoon Ground Cinnamon
1/2-3/4 cup Walnuts or Pecans chopped (depending on how many muffins need nuts)

Dry Ingredients

2 1/2 cups All-purpose Flour spooned and leveled
1 teaspoon Baking Soda
1 teaspoon Salt

Wet Ingredients

1/2 cup Unsalted Butter softened to room temperature
1 1/8 cups Brown Sugar packed
2 large Whole Eggs
1 3/4 cups Over-ripe Banana [about 4 medium bananas] peeled and fork-mashed
1/2 cup Buttermilk
1 heaping Tablespoon Sour Cream
1 teaspoon Real Vanilla Extract

Instructions

Ok, so first, you'll want to preheat your oven to 375 degrees. And then, prepare your muffin tin with a pan or baking spray. Next, mix your brown sugar and cinnamon topping together in a small bowl and set it aside.
Chop your desired amount of walnuts up to 3/4 of a cup and set them aside.
Now, in a large mix mixing bowl, sift together your flour, baking soda, and salt.
In a stand-up mixer or separate mixing bowl, add the soft unsalted butter and remaining brown sugar. Beat them together until light and fluffy.
Next, beat in one egg at a time.
And then, add in buttermilk and sour cream until all is well blended.
Mash the bananas with a fork. I like to leave them a bit chunky, but not too much. An even mash with a fork as pictured will do the job.
Stir the mashed bananas and vanilla into the butter and sugar mixture until combined.
Now, gently, with as few strokes as possible, fold the wet and dry ingredients together. (If you desire nuts in all of your muffins, go ahead and add them in here.)
Add a heaping tablespoon of batter at a time, layer (up to a heaping teaspoon per muffin) the prepared chopped nuts between spoonfuls of batter as pictured. Divide the batter and nuts evenly between the twelve muffin cups, saving a few nut pieces to mark the muffins. If omitting nuts, simply divide the batter evenly and continue on.
Finally, sprinkle the tops of each muffin with the cinnamon-sugar mixture and add a few nut pieces to the tops of muffins with nuts. Slip the pan into the hot oven for 20 minutes.
Carefully test the muffins for doneness with a toothpick inserted in the middle, coming out clean. If not quite done, give the muffins another 3-4 minutes in the oven, being careful not to overbake. Remove the muffins from the oven. Cool in the pan for 5 minutes, then gently lift one muffin at a time out of the tin to cool on a rack.
These muffins are their fabulous best served fresh and still slightly warm from the oven, but they are sure to delight your family and friends for a few days after baking. Enjoy!