My love of muffins runs way back to my childhood in which mom would make the best muffins on the weekend. I mastered that recipe at an early age and still use it today.
As I got older muffins still played a major roll in my breakfast repertoire. I remember two specific muffins that I can't seem to forget. I used to work in the MGM Plaza and they had a small coffee shop that everyone frequented before work, or on break. Along with the coffee, as many Starbuck's and Coffee Bean's do today, they had pastries for purchase as well. The main item here were big bakery style muffins.
BAKERY STYLE BANANA NUT MUFFINS
So I frequented this coffee house A LOT..and always got a muffin for breakfast. My two favorite muffins were a Cranberry Walnut muffin and a Banana Nut muffin. Man was I in heaven anytime I ate one of those muffins. Moist as can be, and the flavor was heaven.
So being wintery here over the weekend (rain, yea!) I decided it was time to try and re-create one of those muffins. First up was the Banana Nut version. Some deep memory recall was in order to get the flavor just right and I do say I hit it on the head!
Bakery Style Banana Nut Muffins are moist and full of spice and earthy walnuts. They are big beautiful muffins that will make your home smell wonderful as the aroma fills the kitchen. MGG certainly came running when he smelled these and immediately asked "What smells so good...and will it go with my coffee?" Haha! Of course these wonderful muffins go well with coffee, or tea, or milk.
Perfect for breakfast, brunch, or a snack these are the great warming winter muffin to enjoy.
I hope you try these soon and enjoy them as much as I did. Enjoy!
Kitchen Note: I had enough batter to make 6 regular sized muffins that I filled to the top so they would turn out large, and about 5 or 6 mini muffins on the side. If you make minis with the leftovers be sure to adjust the cooking time down for those items.
Bakery Style Banana Nut Muffins
Yield: 6 large muffins, plus some batter leftover to fill 1-2 more, or 5 minis
1 large ripe banana, mashed
1 large egg
1/2 c 2% milk
1/4 c canola oil
1 1/2 c flour
1/2 c sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/3 c walnuts, chopped
Preheat oven to 400 degrees. Spray a muffin tin with non-stick cooking spray and set aside.
In a large bowl mash the banana. Add the egg, milk, and oil. Mix together using a spatula to completely incorporate.
Add the flour, sugar, baking powder, salt, and cinnamon. Stir just until combined. Do not over mix. Fold in the walnuts, leaving a few back to place on the tops of the muffins.
Using a scoop, add batter to the individual muffin tins. Add the remaining walnuts on the tops of each muffin. Bake 18-20 minutes. Remove from the oven and allow to cool 5-10 minutes in the tin. Serve warm or at room temperature.