|Cooling on my King Arthur Flour|
folding rack! A favorite kitchen tool!
It was great that my kitchen (and I!) had the day off! But, when my kitchen is busy, it's VERY busy! I don't usually bake in small quantities. Most of the time, I make batches by the dozens. This recipe for Buttermilk Banana Walnut Muffins is one that I make in large quantities all the time. The buttermilk ensures a light, tender muffin with a high rise. Chopped walnuts inside and sprinkled on top add a nice nuttiness and as well as a healthy boost. With half the sugar compared to other muffin recipes, this muffin is sweet enough when paired with ripe, mashed bananas. It also freezes very well so go ahead and make a big batch, take some to work, give some away, and keep some out for a great start to your day or as a not-so-guilty snack during the day!
BUTTERMILK BANANA WALNUT MUFFINS
Makes 24 (half the recipe for one dozen)
Preheat oven to 375 degrees Farenheit. Get two big bowls out.
Spray muffin tins with cooking spray or line with paper liners
4 1/2 cups all-purpose flour
1 cup sugar
4 teaspoons (or 1 tablespoon plus one teaspoon) baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk (or, 4 tablespoons vinegar plus enough milk to make two cups total, let sit for 5 minutes)
2 eggs, beaten
1/2 cup melted butter
2 teaspoons vanilla extract
1 cup chopped walnuts plus more for sprinkling on top.
In large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
In another large mixing bowl, mash four bananas. I do this with a whisk attachment. To the mashed banana in the bowl, add and mix in buttermilk, beaten eggs, melted butter, and vanilla.
Pour liquid banana mixture into dry ingredients in the other bowl. With a rubber spatula or wooden spoon, fold wet and dry ingredients together until all dry particles have been incorporated and there are no more pockets of the flour mixture. Fold in walnuts.
With an ice cream scoop or 1/4 cup measure, drop batter into prepared muffin pans. Sprinkle top of batter in muffin tins with crushed walnuts (see photo). Bake for about 20 minutes or until tops are dry and bounce back when pressed lightly.
Cool in pans on wire rack for about 20 minutes. Remove from pan and allow to cool completely.