Allison Malec is a Marketing Manager at Clarkson Potter, a division of Random House, and is an editor at The Recipe Club. She lives in New York City, and loves to cook, bake and eat. She loves anything sweet, especially Momofuku Milk Bar’s Compost Cookies, Ben and Jerry’s Oatmeal Cookie Crunch Ice Cream, and Vanilla Mr. Softee cones with rainbow sprinkles.
Muffins are a great comfort food, if you ask me. Warm muffins right out of the oven with a little jam and a little butter are the perfect weekend breakfast treat. These banana muffins from One Girl Cookies (Clarkson Potter, 2012) have got a whole pound of bananas in them, and you can really taste the banana-y flavor, unless some other banana muffins I’ve tasted. The butter and buttermilk make the muffins quite moist, and they should last for at least two to three days.
Banana Walnut Muffins
Recipe from One Girl Cookies by Dawn Casale and David Crofton
Makes 12 muffins
11⁄2 cups chopped walnuts
1 pound ripe bananas
1⁄2 teaspoon fresh lemon juice
8 tablespoons (1 stick) unsalted butter, at room temperature
11⁄2 cups sugar
3 large eggs
21⁄4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1⁄2 teaspoon table salt
1⁄2 cup buttermilk
1 teaspoon vanilla extract
1. Preheat the oven to 350°F. Line one 12-cup muffin pan with paper liners.
2. Put the walnuts on a baking sheet and toast them in the oven for 15 minutes. Let cool for 10 minutes.
3. Combine the bananas and lemon juice in a food processor, and process until pureed.
4. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until the mixture is light yellow and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula. With the mixer running on low speed, add the eggs one at a time. Mix for about 2 minutes, until fully combined. Scrape down the bowl again. Add the banana puree and mix for 30 seconds.
5. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, combine the buttermilk and vanilla. With the mixer running on low speed, mix in a third of the flour mixture and half of the buttermilk mixture. Add another third of the flour mixture and all the remaining buttermilk mixture. Using a rubber spatula, fold in the remaining flour mixture and the walnuts.
6. Using an ice cream scoop, divide the batter among the prepared muffin cups, filling them about three-fourths full. Bake, rotating the pan halfway through, for 28 minutes, or until the top of a muffin springs back when lightly pressed. Let the muffins cool in the pan for 10 minutes. Remove the muffins from the pan, transfer them to a wire rack, and let them cool completely.