Banana Walnut Muffins

Chef

Cenk Sonmezsoy

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Cookbook

The Artful Baker: Extraordinary Desserts From an Obsessive Home Baker

Published by Harry N. Abrams

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Banana Walnut Muffins

Editor's Note: Nothing beats a classic banana nut muffin recipe. These Banana Walnut Muffins will fill your home with the smell of sweet bananas and toasty walnuts as they bake. If you are tired of your go-to banana bread or muffins, you'll be delighted to find that shredded coconut sets these muffins apart from the usual recipes. These muffins are best enjoyed the day they are made, so whip them up for the perfect weekend breakfast the next time you have ripe bananas on hand.

Makes12 muffins

Cooking Vessel Size12-cup muffin tin

Ingredients

9 tablespoons (4.5 ounces; 125 grams) unsalted butter, melted and cooled, plus more for pan
1 2/3 cup all-purpose flour, plus more for pan
1 tablespoon (12 grams) baking powder
10 3/5 ounces (300 grams) peeled ripe bananas (from 1 pound; 455 grams; about 3 large bananas)
3/4 cup plus 2 tablespoons (175 grams) granulated sugar
1/3 cup (27 grams) unsweetened shredded dried coconut
2 large eggs, at room temperature
1 teaspoon (5 grams) pure vanilla extract
1/4 teaspoon (2 grams) fine sea salt
1 cup (90 grams) walnut halves

Instructions

Set a rack in the middle of the oven and preheat the oven to 375°F (190°C).
Generously butter the indentations and the surface of a nonstick, 12-cup (with a capacity of ½ cup; 120 ml each) muffin pan. Dust the pan with flour and tap out the excess.
Sift together the flour and baking powder into a large bowl.
In a separate large bowl, with an immersion blender (or in a food processor fitted with a metal blade), puree the bananas, melted butter, sugar, coconut, eggs, vanilla, and salt until smooth.
Pour the banana mixture over the flour mixture and stir with a large wire whisk just until combined. Do not overmix; the batter should be a bit lumpy.
Divide the batter evenly among the prepared muffin cups (2.8 ounces; 80 grams each). Break the walnut halves into large pieces and scatter them evenly over the tops.
Bake for 15 minutes, reduce the oven temperature to 350°F (175°C), and continue baking until the tops are golden and a wooden toothpick inserted into a muffin comes out clean, about 20 minutes.
Set the pan on a wire rack to cool for 5 minutes, then transfer the muffins directly to the rack to cool completely.
Storage: The muffins are best the day they are made, but they will keep, wrapped airtight, at room temperature for up to 2 days.