Makes 9 muffins
Oven Temperature: 350°F/175°C
Baking Time: 5 minutes for the walnuts; 15 to 25 minutes for the muffins
Plan Ahead: Allow the bananas to ripen for several days in a warm area until they are covered with black spots.
Baking Equipment: 9 cupcake liners, no preparation needed, set in muffin pans or custard cups
This soft, full flavored muffin can also support various additions such as nuts and/or chocolate, because the fiber in the banana gives it extra structure and the muffins won’t spread as much at the top.
Makes 515 grams batter
| unsalted butter | 71 grams | 5 tablespoons (½ stick plus 1 tablespoon) |
| 1 large egg | 50 grams | 3 tablespoons plus ½ teaspoon (47.5 ml) |
| walnut halves | 50 grams | ½ cup |
| lemon zest, finely grated | 2 grams | 1 teaspoon, loosely packed |
| 2 baby bananas (5 inches) or 1 large banana, very ripe, about 170 grams/6 ounces before peeling | 113 grams | ½ cup, lightly mashed |
| full-fat sour cream | 60 grams | ¼ cup |
| pure vanilla extract | . | ¾ teaspoon (3.7 ml) |
| bleached cake flour | 100 grams | 1 cup (sifted into the cup and leveled off) |
| OR | OR | |
| bleached all-purpose flour | ¾ cup plus 2 tablespoons (sifted into the cup and leveled off) | |
| sugar, preferably turbinado | 75 grams | ¼ cup plus 2 tablespoons |
| baking powder | 2.2 grams | ½ teaspoon |
| baking soda | 2.7 grams | ½ teaspoon |
| fine sea salt | . | ¼ teaspoon |
Preheat the Oven
▪ Twenty minutes or longer before toasting the walnuts, set an oven rack in the lower third of the oven. Set the oven at 350ºF/175ºC.
Mise en Place
▪ About 1 hour ahead, set the butter and egg on the counter at room temperature (65º to 75ºF/19º to 24ºC).
▪ Toast and chop the walnuts: Spread the walnuts evenly on a cookie sheet and bake for 5 minutes. Turn the walnuts onto a clean dish towel and roll and rub them around to loosen the skins. Discard any loose skins and let the nuts cool completely. Chop medium fine.
▪ With dish washing liquid, wash the lemons. Rinse, dry, and zest them (see Citrus Zest).
▪ Into a 1 cup measure with a spout, weigh or measure the egg.
Make the Batter
1. In a food processor, process the bananas and sour cream, scraping the sides of the bowl as needed. Add the egg, lemon zest, and vanilla and process just until smooth.
2. In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, baking soda, and salt on low speed for 30 seconds.
3. Add the butter and half of the banana mixture. Mix on low speed until the flour mixture is moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.
4. Starting on medium-low speed, gradually add the remaining banana mixture to the batter in two parts, beating on medium speed for 30 seconds after each addition to incorporate ingredients and strengthen the structure. Scrape down the sides of the bowl.
5. On low speed, mix in the walnuts.
Fill the Cupcake Liners
6. Spoon the batter into the cupcake liners, three-quarters full (57 grams each). Smooth the tops.
Bake the Muffins
7. Bake for 15 to 25 minutes, or until the muffins spring back when pressed lightly in the centers and a wooden skewer inserted in the centers comes out clean.
Cool and Unmold the Muffins
8. Set the pans on wire racks and cool the muffins for 10 minutes. Remove the muffins from the pans and set them on another wire rack to cool until warm or room temperature.
Store Airtight: room temperature, 2 days; refrigerated, 5 days; frozen, 2 months.
Make This Recipe Your Own
Fold into the finished batter 42 grams/1.5 ounces/¼ cup mini chocolate chips or your favorite chocolate, chopped medium fine. The walnuts can be eliminated or replaced with up to a total of 82 grams/½ cup of the chocolate.