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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.
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Chop your desired amount of walnuts up to 3/4 of a cup and set them aside.
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Now, in a large mix mixing bowl, sift together your flour, baking soda, and salt.
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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.
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Next, beat in one egg at a time.
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And then, add in buttermilk and sour cream until all is well blended.
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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.
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Stir the mashed bananas and vanilla into the butter and sugar mixture until combined.
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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.)
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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.
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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.
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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.
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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!