Banana Nut Muffins

I've never met a banana bread I didn't like. Nuts, no nuts, cinnamon-spiced, or pure banana, there aren't many ways you can go wrong! It seems everyone and their mama has a secret recipe for the "best ever" banana bread. My current recipe? Not secret. But "best ever?" Who knows? Make them for your family & friends and find out. These babies are big enough to share. But why would you want to?

Banana Nut Muffins (adapted from Cooks Illustrated)

• 2 cups flour
• ¾ cup sugar
• ¾ tsp. baking soda
• ½ tsp. salt
• 1 cup chopped walnuts, toasted
• 1½ cups mashed ripe bananas (about 3)
• ¼ cup sour cream
• 2 eggs
• 6 Tbl. melted butter
• 1 tsp. vanilla extract

Preheat oven to 350°F. Place paper liners into 6 to 9 jumbo muffin cups (I made 9, but as you can see from the photo, they did not rise to the top. Hence, no "muffin top" to gnaw off.) or grease & flour, if that's your thing.

Combine dry ingredients (walnuts too!) in large bowl and set aside. Combine all wet ingredients in a separate bowl and whisk to blend, taking care to incorporate the eggs. Pour wet mixture over the flour mixture and stir only to combine. Use as few strokes as possible to avoid the dreaded Tough Muffin Syndrome. It will make you sad. Portion into prepared baking cups and bake at 350°F for 25-30 minutes, or until lightly golden and done. Remove to wire racks to cool.