Banana-walnut muffins from Cook's Illustrated Annual Edition 2021 (page 21) by Cook's Illustrated Magazine

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Notes about this recipe

  • anya_sf on March 08, 2022

    Great muffins that use up a lot of overripe bananas. Mixing the batter the night before (stored refrigerated) worked fine. I skipped the sugar on top and didn't miss it. My only problem was that the sides got overly dark, probably since my muffin tin is dark. Next time I will reduce the oven temp 25 degrees.

  • ashallen on January 13, 2022

    Agree with Kinhawaii - these are very nice muffins! Sometimes banana quick breads can be sludgy/gummy but these had excellent texture - simultaneously moist and light. Recipe uses vegetable oil instead of butter and I think that helped the banana flavor come through more clearly. Uses up *lots* of old bananas - my 2 cups of mashed banana weighed 16 oz. Baked in a well-buttered tin (not non-stick) without liners and they came out easily without sticking. Leftovers kept very well over a few days.

  • Kinhawaii on August 23, 2021

    Very nice muffins. Easy to put together, nice springy light texture. Used coarse sugar on top & no nuts. Made 14 nice sized muffins, used parchment liners. Will definitely make again.

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