I dearly love banana nut muffins. Moist, textured and sweetly spiced, they are always a morning delight. I look forward to seeing the bananas I buy go brown because it means that banana muffins or bread will closely follow.
I make simple banana nut muffins so often that this time I needed to switch it up.My other favorite muffin in the world is blueberry, and I happily have both leftover blueberries and brown bananas in my house. Problem easily solved; let’s combine the two muffins into one super muffin!
Of course, no muffin can be considered super without a cream cheese frosting drizzle on top. If you want optimal muffins, you will opt in on the optional drizzle. Enjoy!
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 stick of butter, melted
3 large ripe bananas, mashed
1/2 cup sugar
1/4 cup dark brown sugar, firmly packed
1/4 cup milk
1/4 cup sour cream
1 large egg
1 teaspoon vanilla extract
3/4 cup walnuts, chopped
3/4 cup blueberries
1/4 cup cream cheese, softened
1 tablespoon softened butter
1 to 2 tablespoons cream
3/4 cup powdered sugar
1/2 teaspoon vanilla
Preheat the oven to 350 degrees F. Line a 12 cup muffin pan with muffin papers. Set aside.
Whisk together the flour, baking soda, salt, nutmeg and cinnamon in a large bowl and set aside.
Melt the butter in the microwave and set it aside.
In a separate mixing bowl, mash the bananas with a fork. Mix in the butter, sugars, milk, sour cream, egg and vanilla until well combined. Add the wet into the dry and stir until just combined- don’t over mix. Fold in half the walnuts and all of the blueberries.
Divide the batter evenly between the muffin wells and sprinkle the remaining walnuts on top. Bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
Let the muffin pans rest in the tin for 5 minutes before removing and cooling completely on a wire rack.
While you wait, you can make the drizzle. Mix together the softened butter and cream cheese. Add in the powdered sugar and vanilla and beat until smooth. Pour in the cream little by little until you reach your desired consistency. Drizzle over the cooled muffins and enjoy!
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